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Delicious, Can't-Believe-It's-Vegan Soup Recipes?

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I am supposed to be making soup for a kosher Rosh Hashanna dinner this weekend. Meat is being served, so no dairy. I don't have to worry about it being kosher for Passover, at least, but I'm still drawing a blank. I can vegan-ify the butternut squash soup recipe that I usually use, but I made that for Passover and I would like to do something different. I was thinking of maybe a roasted heirloom tomato soup, but I think I would be wishing there was a little cream in it. Please share recipes! I'm starting to panic.

Thanks as always!

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  1. My go-to white bean soup can be made with vegetable stock instead of chicken stock. Slice 4-5 onions thinly, cook over low heat in a little olive oil til very soft, add 3 cans drained white beans and 1 quart stock. Season with salt & pepper, throw in rosemary sprig (& bay leaf if you like), and simmer til reduced as much as you like. Puree & re-season as necessary. Easy and quite tasty.

    1. Gazpacho! Tomatoes are still in season, so you can't go wrong.

      1. mushroom-barley would definitely be suitable, and it's delicious!

        1. This is going to blow your mind. This soup is amazing, vegan and probably the best I make--I'm definitely not even veggie and I'd serve this to the most devote...Got this from OakJoan on this message board. Don't remember where it's from....(By the way, I think the side notes are OakJoan's not mine) I use plain veggie stock like Vegata...

          Serves 6
          a large handful of dried porcini, soaked for about 30 minutes in 1 and 3/4 cup hot water.
          4 Tbsp olive oil
          2 diced medium onions
          2 diced celery sticks
          1 carrot diced
          2 crushed garlic cloves
          1 tsp salt
          pinch of pepper
          1 ground small red chili (I used chili flakes)
          1 lb. 2 oz. celeriac (This seems a bit finicky to me. I just got a good sized celeriac and didn't weigh it.)m diced
          About 4 cups of vegetable stock (She also recs Marigold Bouillon Powder, which I didn't use.) I have used veg stock, water flavored with some of that paste called Better than Mushrooms and chicken stock - all are good). She says water alone is okay, too, but I don't think so....even tho I've never tried it.
          Strain porcini and reserve soaking liquid. BE SURE TO STRAIN THE LIQUID THROUGH A FINE SEIVE OR YOU'LL GET GRITTY STUFF IN THE SOUP.
          Saute the onion, garlic, celery and carrot and chili flakes (or ground chili) over low heat until the veg soften and start to color.
          Add the celeriac and porcini, the strained soaking liquid and stock or water to cover the veg by about 1 1/4 inches above the veg.
          Simmer for 40 minutes and then puree in a blender or food processor.

          1. I just made this Roasted Tomato Soup for the first time tonight:

            http://www.nytimes.com/2008/07/25/hea...

            Vegan and totally yummy! Bread thickens the soup nicely. I don't think it was too much effort, either. Only thing is this recipe only serves 4. I'm thinking that one could easily sub good quality canned plum tomatoes with little difference.

            Really worthwhile soup!