Vegan Cream of Chicken Soup

5 from 4 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 298kcal

Author: Alissa Saenz

Ingredients

For the Baked Tofu

1 cup vegetable broth
1 tablespoon soy sauce
1 ½ teaspoons poultry seasoning
1 teaspoon olive oil
1 (14 ounce) package firm or extra firm tofu, drained, pressed, and cut into ½ inch pieces

For the Soup

2 tablespoons vegan butter
1 medium onion, diced
2 medium celery stalks, diced
2 medium carrots, diced
2 garlic cloves, minced
¼ cup all-purpose flour
½ cup dry white wine
4 cups vegetable broth, plus more as needed
1 teaspoon dried thyme
1 teaspoon rubbed sage
2 bay leaves
1 cup raw cashews, soaked in water 4-8 hours and drained
1 cup unflavored and unsweetened non-dairy milk
½ cup frozen peas, thawed
Salt and pepper to taste

Instructions

To Make the Baked Tofu

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.

To Make the Soup

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.

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