ISO creamy vegan soup recipes

[Ruthla]

DD2 has been taking soup and a sandwich to school every day for lunch. She really enjoys this creamy broccolli soup I've been making for her, but she's starting to get tired of it and wants some more variety. She wants a creamy soup because "lumps" in soup (such as carrot slices in broth) can get messy/splashy. We're not vegans, but I want a vegan soup because she's lactose intolerant (so soups with actual cream aren't good choices- she'd need to take a lactaid pill, and even then I'm worried about it spoiling in her thermos before lunchtime.) I also don't want any soups with meat broths because we keep kosher (separate dishes for meat and dairy) and we don't have a thermos for meat. She also likes having the option of packing a cream cheese sandwich with the soup.

Here's the recipe for the soup she's been almost eating every school day for the past month:

1-2 T olive oil
1 small or half a large onion
1-2 mushrooms
16 oz bag of frozen broccolli
1 medium potato
4 cups water
salt to taste

Chop onion and mushrooms. Peel and chop potato.
Sautee onion and mushrooms in olive oil until onion is transluscent and mushroom is cooked.
add water, potato, and broccolli
cook for about 30 minutes, until all veggies are soft.
puree with a hand blender
salt to taste before serving (or putting in jars to store in the fridge.)

I'm looking for more recipes like that- cooking veggies in water and pureeing before serving, but I'm not sure what veggies go well together and I don't want to waste food by experimenting with things she might not eat.

[crunchy_mama]

How about potato and leak?

Potato/cauliflower w/ a curry flair

[Ola_]

I've found that most soup recipes with potatoes will get kind of creamy. My favourites are leek & potato and a yummy garlic soup that DH makes. I also find that you can blender-ize only part of the soup if you still want some texture/veggie chunks in it at the same time as creamy.

How about a split pea soup also? I think the one I made last time had lentils - it was supposed to be green or brown lentils, but I had red so I used them. I guess they fall apart but it helps with the creamy-ness of the soup.

[Megan73]

Puréed white bean and roasted red pepper is really good and an absolute snap if you cheat and use canned beans and jarred red peppers. I just sauté onions, garlic and rosemary, add the beans, red peppers and water, simmer for a while, then put it in the blender. It's really pretty.
Roasted squash or sweet potato with either sage or some Indian spices are good, too.

[lil_earthmomma]

Have you ever thought about using bone broth or veg stock instead of water for extra nutrients and flavor???

Also, I make creamy soups with coconut milk and they are delicious!

As for pureed "creamy" soups, you could do a chili sweet potato soup, butternut squash, pumpkin, acorn squash, ginger carrot...


Seafood chowder (if she eats seafood) creamy chicken veg, baked potato soup (chunks of ham or bacon, chives etc) and creamy sweet onion are faves around here. We eat soup almost every day in the winter.

[425lisamarie]

Cooks illsutrated has THE best "creamless" tomato soup recipe. They use bread pureed in the soup instead of cream. If you want i'll pm you the recipe, I gotta find it

[rebirth]

Sweet potato soup is devine, and could be done in a simplar way with onion and a regular potato, no ushrooms or brocolli.

You could also sub asparagus or cauliflower for the brocolli.

[Ruthla]

Originally Posted by lil_earthmomma

Have you ever thought about using bone broth or veg stock instead of water for extra nutrients and flavor???

Yes, I've thought about using bone broth, but then we'd need to use meat equipment instead of dairy equipment to make it. I do have a nice sized meat soup pot (and I make chicken or turkey broth regularly) but my immersion blender and my regular blender are all dairy. I do have a mini food processor for meat, but it's really too small to conveniently puree a whole batch of soup. We do eat enough bone broths at home- but I need vegetarian soups for school lunches.

Making up some vegetable broth honestly seems like more trouble than it's worth. Most of the veggie scraps go into bone broths, and if I made a random veggie soup, I don't know if the "random veggies" would work with the specific vegetables we're making soup with that time. There aren't any ready-made vegetable broths that are both kosher and free of the food additives DD2 needs to avoid.

Also, I make creamy soups with coconut milk and they are delicious!

That I could try.

As for pureed "creamy" soups, you could do a chili sweet potato soup, butternut squash, pumpkin, acorn squash, ginger carrot...

See, those are all great ideas, but I was hoping for some actual recipes with amounts of vegetables and water and spices, instead of experimenting and possibly ending up with something that isn't very good.

Seafood chowder (if she eats seafood) creamy chicken veg, baked potato soup (chunks of ham or bacon, chives etc) and creamy sweet onion are faves around here. We eat soup almost every day in the winter.

She doesn't like fish in soups, we don't eat ham or bacon- but I'd like to see that recipe for creamy sweet onion soup!

Originally Posted by 425lisamarie

Cooks illsutrated has THE best "creamless" tomato soup recipe. They use bread pureed in the soup instead of cream. If you want i'll pm you the recipe, I gotta find it

I'm very gluten sensitive, and we don't cook with wheat at all. Putting wheat bread in the soup means that I might get sick just SMELLING the soup cooking, and certainly if I touched the soup while washing out the pot or the immersion blender. I don't know if gluten-free bread or whole grain spelt bread would work in this recipe. Besides, the main point of making soups for DD2 is to get her to eat some vegetables. If the soup is half bread, it kind of defeats the purpose.

[SophieAnn]

The creamiest cream-free soup I've ever had is Peanut and Tomato soup. It's the peanut butter that makes it so creamy. You might want to leave out or at least reduce the hot spices. Hopefully your DDs school is not peanut-free?

Recipe here: http://www.kraftcanada.com/en/recipe...oup-84974.aspx

Moraccan Peanut and Tomato Soup
Ingredients:
1 onion,, finely chopped
4 cloves garlic, minced
2 Tbsp. butter
1 can (28 oz/796 mL) chopped tomatoes
1 cup Smooth Peanut Butter
1/4 cup each: ketchup and vinegar
2 Tbsp. chili powder
1 tsp. each: cumin, black pepper and hot pepper sauce
2 cups water

COOK onion and garlic in butter until tender. Add remaining ingredients, except water.

BRING to a boil, stirring constantly. Gradually add water and simmer 10 minutes.

Below is a recipe for squash soup that is DELICIOUS! You can substitute vegetable stock instead of chicken stock, and simply skip the cream. Don't worry about adding anything to replace the cream. I have tried this soup before adding the cream and it is quite delicious without it too.
http://www.foodtv.ca/recipes/reciped...spx?dishid=381

Squash Soup
3 lb. butternut squash or 3 lb. acorn squash
3 tbsp olive oil
2 tbsp unsalted butter
1 onion, diced
3 garlic, cloves, diced
2 carrot, peeled, and, diced
1 tbsp curry powder
6 cup chicken broth
salt
freshly cracked pepper
1 cup thirty-five percent cream
chives, for garnish, coarsely, chopped

Directions:
Preheat your oven to 350F

Slice the squash in half. Pour the olive oil into your hands and rub the cut faces of the squash.

Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through

Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Sautee for 4 minutes. Reduce the heat to medium and add the garlic and curry powder. Sautee for 2 minutes longer. The butter will act upon the curry powder and garlic. Combined with the onion, it will fill your kitchen with an incredible aroma that will set everybody a salivating

Using a big spoon, scoop the squash out of its skin and into the soup pot. Chuck the skin. Pour in the chicken stock and water and stir to mix well. Turn the heat up to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely

Remove the soup pot from the heat and puree, either in a blender or using a hand mixer. At this point you can let the soup sit till it’s serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally...do not let the soup boil!

Divide the soup amongst the serving bowls and sprinkle with chives. Serve immediately.

[425lisamarie]

It's not half bread it's just one idea, and i use lots of veggies in any soup. Ill give you one more exact recipe but i have no clue what you think is healthy/appropriate for eating. You can use pureed rice or potato/sweet potato for the "creamy" texture, but withouth butter, cream, coconut milk or something that tastes rich you'll have to make up for that by sauteeing lots of onions/garlic. Heres' a basic recipe:

3 tblsps oil/fat (can use a little less if you need)
2 medium onions
1 or 2 cloves garlic, more for more garlicky flavor
1.5 pounds of veggies peeled if needed and chopped evenly for cooking (asparagus, peas, parsnips, carrots, potatoes, sweet potato, tomato, butternut/any squash)
pinch sugar
3 to 4 cups broth
tablsepoon fresh herbs or a tsp dried (basil, thyme, marjoram i.e.)
3/4 cup cream sub, coconut milk, potato, rice.


Saute onions/garlic over low heat in fat about 15 minutes, don't let them brown too much.
Add vegetables, sugar and the broth, herbs if using dried, simmer until veggies are tender, if using fresh herbs add now and simmer 5 more minutes. Puree, salt and pepper to taste.

If using coconut milk, it will have a faint taste of coconut, and sweet potato/squash mixture is delicious. If she doesn't like or you don't know how she will like curry flavor, use a pinch of thyme, or just stick with salt and pepper.

To use potato as cream, just add a diced potato to the 1.5 pounds vegetables. Unless you have leftover potatoes, you can puree with a little water/liquid to get about 3/4 cup.

To use rice you can use cooked pureed to equal 3/4 cup or simmer 1/4 or so in with the broth.

This is just a basic recipe you can mix and match vegetables with appropriate herbs/spices. Asparagus and peas are good on their own or combined and mint goes well. Thyme is great for potato, etc.

I think you mentioned pureed soups, but if she likes mushroom and you are trying to get her to eat more veggies I make a curried butternut/mushroom soup with or without barley that is delicious

My favorite soup of all time is apple and butternut squash. It's SO simple:

2 tblsp fat/oil
1.5 to 2 cups chopped onions
tblsp mild curry powder
1 large butternut squash (at least 2 pounds)
2 apples (sweeter are better, not granny smith)
tsp salt
pepper
1 cup apple juice
broth

saute onions and curry powder until very tender stirring occasionally. prepare the squash by peeling, scraping seeds and chunk. Add the squash, apples, salt and pepper, 1 cups water or broth and simmer covered until everything is soft. puree in FP or blender or foodmil. Pour back in to pot and add enough apple juice to the right consistency. I like it thick. If you don't have/like curry powder blends, use a pinch cumin, corriander, cinnamon.

Often times with this soup I have already roasted plenty of butternut squash or I prefer to prepare it that way since you don't have to peel/chop it. One large or 2 small butternuts will give you about 6 cups

[boricuaqueen327]

I am subscribing to this... my doctor recently told me to go dairy free and my daughter has had similar symptoms as me so she is now dairy free too. We love soups and use our slow-cooker alot.

Good luck finding soups for your family Ruthla. I am just beginning to do the special diet thing and it is tougher than I thought. (We are also pork and shellfish free but not kosher).

[Sweetjane]

You can replace your frozen broccoli with a bag of frozen mixed vegetables or peas and carrots. Very delicious!

[Marlet]

I used to have a recipe for a Creamy Lentil Soup that was vegan. I've tried googling it but am not having luck and the kids are yanking on me.

Butternut Squash and Corn Chowder. This could be made more creamy by pureeing more than they say. When I made it last I pureed all of it. So tasty!
Roasted Red Pepper Soup....these are soooooo good! I have multiple recipes (in fact just canned some using a different one for Dec.) and have found them nice to tailor. I usually throw in one or two yellow and/or orange peppers for a more rounded out flavor. It's one of the few ways I'll eat bell peppers. It would be really good with a cream cheese sandwhich! Peppers with 3 points/tips are best for these kinds of soups (sweeter taste IIRC).

Really, any soup can be tweaked to work for Kosher keeping. We're vegetarian so I'll often switch out my broth to a veggie one. So long as it isn't something like "hamburger soup" or "chicken noodle" I'm generally ok. Also, puree a soup! If you find a recipe that sounds good give it a whirl (literally ) and see if it's as tasty. I have yet to find one that isn't honestly.

[LaughingHyena]

I don't follow exact recipies for these but this is approximatly what I do

Root veg
1 onion
1 stick celery
2 carrots
2 large potatoes
1 chunk of swede (about 1 potatoes worth)
salt, pepper and dried mixed herbs.

Soften veg in oil then add water/stock to cover. I like to take out some of the veg to puree then add the puree back to thiken the soup but the children prefer it blended till smooth.

Leak and potato
1 onion
1 leek
2 largeish potatoes
salt, pepper and dried mixed herbs.

Soften veg in oil then add water/stock to cover. Again can be left chunky or blended.

[lalaland42]

I don't know how your DD feels about curry but here are a couple of my faves:

***This one is the best but it is kind of spicy. You could get a milder curry paste though. But it is like liquid crack. ****

Curry Sweet Potato Soup

1 tablespoon oil (I used sunflower oil)
1/2-3/4 cup chopped onion (1-2 onions)
1 garlic clove, chopped
1 tablespoon curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
1 tablespoon grated fresh ginger (levelled tbsp)
4 cups peeled and cubed sweet potatoes (not yams)
1 red bell pepper, deseeded and chopped
3 1/2 cups chicken stock or vegetable stock
2 tablespoons rum (optional - I leave this out)

http://www.recipezaar.com/Wonderful-...to-Soup-161324


Curried Butternut Squash Soup

1 butternut squash
1 onion, minced
1 tsp. oil
2 c. chicken broth (sub water)
4 c. water
1 tsp. curry powder
Salt and pepper

http://www.cooks.com/rec/doc/0,1648,...251202,00.html

I make it vegan and it is good that way.

Curried Carrot Soup

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

http://allrecipes.com/Recipe/Curried...up/Detail.aspx

[rainbowmoon]

my absolute favorite is roasted red pepper soup and it's soooo easy and delicious!

6-8 roasted red peppers
soymilk/ricemilk
cumin (to taste)
salt and pepper (to taste)
chopped sauted onion (cooled)
2-3 cloves garlic, minced and sauted (cooled)

roast peppers under the broiler until slightly blackened. cool in paper bags. (this part w/ the paper bags is crucial and the only think I buy lunch bags for!! ) then deseed peppers. add to a food processor with the onion and garlic until pulpy. Add to a pan w/ milk, salt and pepper, cumin, onion and garlic and heat through. SOOOO good and easy too!


I also LOVE squash soups too..

[lil_earthmomma]

Ok sorry I didn't post recipes before, I don't really follow recipes so I'll wing it! (and oops about the ham/bacon, should have remembered you keep kosher )

Creamy onion soup:

Step One:
Simmer 2 cans of coconut milk with a whole onion chopped in half and a bunch of garlic, a bay leaf and some salt and pepper.


Allow 3 sliced up onions to cook in fat of your choice. Let them get good and carmalized. Once there, add plenty of diced garlic and allow that to cook.

Strain your coconut milk and add to the carmalized onions/garlic. Add a 1/2 tbsp onion powder, and 2 tsps garlic powder. Add diced potatoes and boil until cooked. Check and adjust seasonings. Throw in snipped chives or chopped scallions for color and extra onion-y flavor.

My mushroom soup is similar. Basically, follow step one, and while that's going on sautee diced onion, garlic and mushrooms and a splash of balsamic vinegar until mushrooms are soft. Add strained coconut milk, and 2 tsps of dried tarragon, salt and pepper to taste.

Sweet potato, I would do spicy because I like spice. If your daughter likes taco seasoning flavors, then I would do a taco-ish sweet potato soup.

Best taco seasoning ever:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Do step one. While that's happening, peel and chop a sweet potato, prep broccoli, or spinach or whatever, and sautee onion and garlic. Add coconut milk 1 tbsp of taco seasoning and cook sweet potato and veg until soft. Puree. Adjust seasonings.

Curry Butternut Squash

Step one, except add 1 tbsp curry powder. Split the butternut squash, scoop out pulp and seeds, and pour olive oil over the exposed flesh, and lay oil side down on a baking sheet. Roast at 350 for 30 min. Scoop out flesh and add to strained milk, along with a diced onion and some diced garlic. Add curry powder and a couple tsps of garam masala, salt and pepper.

[Princess ConsuelaB]

This is our favorite corn chowder recipe, it's vegan and uses a cashew milk instead of dairy:

Corn Chowder

2 Tbs canola oil
1 cup chopped yellow onion
3 garlic cloves, chopped
3/4 cup chopped celery
1 1/2 cups peeled and thinly sliced sweet potato
1 Tbs. unbleached white flour
6 cups water
3 cups corn kernels
2/3 cup diced fennel bulb
2 Tbs. minced fresh cilantro
3/4 cup cashews, roasted
1/2 cup water
1/4 cup each, diced red and green pepper
1 Tbs. fresh lime juice
Large pinch of cayenne
Salt (to taste)
Freshly Ground Pepper (to taste)

Heat the oil in a large soup pot. Saute the onions, garlic, and celery over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, add the sweet potatoes and continue to cook for 1 or 2 minutes. Lower the heat to medium and stir in flour. Keep stirring for 5 minutes to completely cook the flour. Add the water, cover the pot with a lid, a simmer for 40 minutes.
Stir in 1 cup of the corn. Continue to simmer another 20 minutes. Blend the hot soup in a food processor until creamy and return to the pot. Add the remaining corn, the fennel and the cilantro. Partially cover with a lid and simmer 15 to 20 minutes.
Meanwhile, roast the cashews in a dry skillet over medium heat. Stir continually to prevent burning. In a food processor, blend the cashews with 1/2 cup of water until smooth.
Dice the green and red peppers to the same size as the corn kernels. Stir them into the soup 5 minutes before serving. Season with lime juice and a large pinch of cayenne pepper to taste. Stir in cashew mixture. Season to taste with salt and freshly ground pepper. Remove from heat and serve.

eta that you can omit the flour in this recipe entirely, it's serves no purpose whatsoever.

[Princess ConsuelaB]

This is my favorite sweet potato soup, you can swap out the half&half for coconut milk or any other non-dairy milk sub and it's yummy(I know because I use whatever I have on hand at the moment)...

Sweet Potato Soup
2 large sweet potatoes(about 1 1/2 lbs.)peeled and cut into large pieces
1 cup chicken or veggie broth
1/4 cup orange juice
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup half&half etc.
1/2 cup chopped pecans

Steam or simmer sweet potatoes for 10-15 minutes until tender.
Blend or process sweet potatoes with 1/2 cup broth until smooth.
Transfer to saucepan and stir in remaining broth, the orange juice, salt and nutmeg. Cook over medium-high heat, stirring constantly, until hot.
Stir in half&half and pecans. heat through and serve.

[GoGoGirl]

I really like the Roasted Yellow Pepper and Corn Bisque from Veganomicon. The link is here:

(Wow, that link looks crazy, if it doesn't work let me know and I'll type out the recipe.)

I read in one of the Moosewood cookbooks that you can make soups creamy by adding oats for the last 15 minutes of cooking, and then puree the whole thing. I haven't tried it, but it sounds promising. The authors said you can't taste the oats, but it does add some sweetness so it works best with sweetish soups.

I'm subbing too, these recipes look great! All I ever feel like cooking/eating these days is vegetarian soups.