This creamy vegan lasagna soup is a warm hug in a bowl! Packed with tasty veggies, noodles, and a smooth cashew cream, it brings all the flavors of lasagna in a cozy soup form.
It’s perfect for chilly days when you want something comforting without the fuss of layers. I love topping mine with fresh basil and a sprinkle of vegan cheese—delicious! 🌱
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, but you can use any cooking oil you prefer. Avocado or coconut oil also work well here.
Cashews: These give your soup that creamy texture. If you have a nut allergy, try silken tofu instead. Just blend it smoothly!
Lasagna Noodles: Traditional lasagna noodles work great, but feel free to swap them out for gluten-free pasta if needed. Mafaldine or even broken spaghetti are good alternatives.
Nutritional Yeast: This adds a cheesy flavor, perfect for vegan recipes. You can skip it if you don’t have it, but if you’re missing that flavor, a bit of regular cheese (if not strictly vegan) can work too.
How Do I Make Sure My Cashew Cream is Smooth?
For a velvety cashew cream, soak the raw cashews in boiling water for at least 15 minutes. This softens them and helps them blend easier. Use a high-speed blender, and add enough water to get a smooth consistency. You really want to blend until there are no lumps!
Why Is Sautéing Vegetables Important?
Sautéing your veggies is about building flavor. Heat the olive oil first, then add your onions, carrots, celery, and mushrooms. Cooking them for about 5-7 minutes helps release their natural sweetness. Don’t rush—this step is key for a tasty soup!
How Do I Properly Incorporate the Cashew Cream?
Add the cashew cream just after your noodles are cooked. Stir it in gently over low heat and avoid boiling it, as high heat can create lumps. This will keep your soup creamy and smooth.
Enjoy making this cozy vegan lasagna soup. It’s simple, hearty, and full of flavor!
Creamy Vegan Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped (optional)
- 1 medium carrot, grated or finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna noodles, broken into bite-sized pieces (or use mafaldine or other short noodles)
For the Cashew Cream:
- 3/4 cup raw cashews, soaked in boiling water for 15 minutes, then drained
- 1/2 cup water (for cashew cream)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
For Garnishing:
- Fresh basil, thinly sliced
- Vegan parmesan or nutritional yeast
How Much Time Will You Need?
This creamy vegan lasagna soup takes about 15 minutes to prepare and roughly 20 minutes to cook. You’ll have a delightful meal ready in about 35 minutes, perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prep the Cashew Cream:
Start by blending the soaked and drained cashews with 1/2 cup of water, nutritional yeast, and lemon juice in a high-speed blender. Blend until completely smooth and creamy. Set the cashew cream aside for later.
2. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and mushrooms (if using). Sauté for about 5-7 minutes until the vegetables have softened. Then, stir in the minced garlic, dried oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Cook for another 1-2 minutes until fragrant, making your kitchen smell amazing!
3. Add Tomatoes and Broth:
Pour in the crushed tomatoes and vegetable broth. Stir everything together and bring the soup mixture to a gentle simmer.
4. Add Noodles:
Now, stir in the broken lasagna noodles. Cook according to the package instructions, usually about 8-10 minutes, or until the noodles are tender and cooked through.
5. Incorporate the Cashew Cream:
Once the noodles are cooked, lower the heat and stir the cashew cream mixture into the soup. Heat through for another 2-3 minutes, being careful not to let it boil to keep the cream smooth and delicious.
6. Adjust Seasoning:
Give the soup a taste and adjust the salt, pepper, or extra herbs as needed for your flavor preference.
7. Serve & Enjoy:
Ladle the soup into bowls and garnish with fresh basil and a sprinkle of vegan parmesan or additional nutritional yeast. Enjoy your warm, creamy vegan lasagna soup that brings comfort and flavor in every spoonful!
Can I Use Different Noodles in This Soup?
Absolutely! While lasagna noodles are traditional, you can easily substitute them with short pasta shapes like mafaldine, fusilli, or even gluten-free pasta. Just adjust the cooking time according to the pasta package instructions!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of vegetable broth or water if needed to loosen the consistency.
Can I Make This Ahead of Time?
Yes! You can prepare the soup base and cashew cream in advance. Store them separately in the fridge, and when you’re ready to serve, just cook the noodles and combine everything in a pot to heat through.
What Can I Use Instead of Cashews?
If you’re allergic to nuts or looking for an alternative, silken tofu is a great substitute for the cashew cream. Blend it until smooth and use it in the same way for that creamy texture!