Savory baked tofu, hearty veggies, and a rich cashew cream base go into this luscious vegan spin on cream of chicken soup. The perfect creamy soup for cold fall and winter days!
Stir the broth, soy sauce, poultry seasoning, and olive oil together in a small bowl.
Place the tofu into a shallow dish and pour the broth mixture over top. Stir a few times to coat, and allow the tofu to marinate for at least 30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 400°.
Arrange the tofu on the baking sheet and bake for about 35 minutes, turning halfway through, until the pieces shrink a bit and darken.
Melt the vegan butter in a large pot over medium heat.
Add the onion, celery and carrots. Satué for about 5 minutes, until the veggies begin to soften.
Add the garlic and flour. Stir so the flour coats the veggies, and continue to sauté the mixture for about 1 minute, until the garlic becomes very fragrant.
Stir in the wine and bring it to a simmer. Lower the heat and allow the wine to simmer for about 3 minutes, until most of the liquid has cooked off.
Stir in the broth, thyme, sage and bay leaves. Raise the heat and bring the broth to a boil.
Lower the heat and allow the mixture to simmer for about 20 minutes, until the veggies are tender.
While the soup simmers, make the cashew cream. Place the cashews in to the bowl of a food processor fitted with an s-blade.
Add ½ cup of the milk and blend until smooth. Blend in the remaining ½ cup of milk.
When the soup has finished simmering, stir in the cashew cream, then the peas and tofu. You can also thin the mixture with some extra broth or water at this point if you like.
Simmer the soup for another minute and remove the pot from the heat.
Remove the bay leaves and season the soup with salt and pepper to taste.
Ladle into bowls and serve.