Smoky Potato Soup

That is umami-filled and smokier, spicier version of a vegan potato soup. It’s hearty and comfy with a satisfying, smoky bacony tofu bits topping. Gluten-free Nutfree. Options for soyfree included

This Creamy 1 Pot Potato soup is a comforting hug in a bowl. It comes together quickly and is flexible!

If super spicy vegan potato soup isn’t your thing, don’t worry! You’ll be able to adjust the warmth level based in your preferences. Add less or more paprika and cayenne to regulate the spiciness.

This soup all comes together in a single pot, unless you are taking the oven choice to make the bacon-y tofu crumbles (see Suggestions and recipe card below).

Speaking of those tofu crumbles! They add an incredible smoky flavor and toothsome texture to this creamy potato soup. You combine most of them into the soup itself but reserve some for topping, so you may really get that flavor punch.

The potato soup itself is creamy and balanced, and you may adjust the thickness to your liking. For a thicker soup, simply mash the potatoes once they’re cooked and tender.

Why You’ll Love Smoky Vegan Potato Soup

• Smoky and creamy with a heat level you could adjust to taste
• Gluten-free and nut-free with soy-free options
• A comfy, one-pot soup you could function an entree or an appetizer
• Make-ahead friendly! It tastes even higher the following day.

More Vegan Soup Recipes

Recipe Card

Print Recipe

Smoky Vegan Potato Soup

That is umami-filled and smokier, spicier version of a vegan potato soup, is hearty and comfy with a satisfying, smoky tofu topping. 

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Appetizer, Soup

Cuisine: American

Servings: 4

Calories: 269kcal

Creator: Vegan Richa

Ingredients

For the tofu crumbles:

• 1 teaspoon oil
• 1/2 cup (124 g) extra firm tofu pressed for Quarter-hour and crumbled
• 1 teaspoon maple syrup
• 2 teaspoons soy sauce , use tamari for gluten-free
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For the soup:

• 1 teaspoon oil
• 1 cup (160 g) chopped onion
• 1/2 cup (64 g) chopped carrots
• 1/2 cup (50.5 g) chopped celery
• 2 bay leaves
• 4 cloves garlic finely chopped
• 1/4 teaspoon black pepper
• 1 teaspoon salt divided
• 2 tablespoons all purpose flour or gluten-free all purpose mix
• 2 cups (473.18 ml) plant-based milk divided
• 3 cups (630 g) peeled and cubed potatoes, Russet, red, or Yukon gold

So as to add later:

• 1 teaspoon yellow miso Use chickpea miso for soy-free.
• 2 tablespoons nondairy yogurt or sour cream
• 1/4 teaspoon cayenne optional

For garnish:

• Green onion, pepper flakes, cayenne, or black pepper

Instructions

Make the tofu crumbles:

• Press the tofu in case you have not already for Quarter-hour, then crumble into small uneven crumbles (not greater than half an inch)

• Heat a big skillet over medium high heat, and add the oil. Once the oil is hot, add the tofu and blend in. Cook for a minute, then add in the entire spices, maple syrup, and soy sauce. Mix to coat the tofu with the entire mixture after which proceed to cook until the tofu gets a bit crispy on the sides, then remove 2/3 of the tofu from the skillet to make use of for garnish later.

• You can too bake the tofu. Mix the entire ingredients in a small bowl, then spread on a parchment lined baking sheet and bake at 400° F for Quarter-hour or until the tofu is crispy. Then add 1/4 to 1/3 of this mixture within the skillet to make the soup and use the remaining for garnish.

Make the soup:

• Add a teaspoon of oil to the identical skillet with the tofu over medium heat. Add the onion, celery, carrots and bay leaves and 1/4 teaspoon of salt. Mix well and cook until the onion is beginning to turn translucent. Then add the garlic and the black pepper and blend in for a couple of seconds.

• Add the all purpose flour and cook for a minute to roast the flour, then add in 1/2 cup of the milk and blend in so that every one of the flour mixes in and there aren’t any lumps. Then add the salt and remainder of the milk slowly and blend in

• Add the potatoes and partially cover and cook for 12-Quarter-hour or until the potatoes are cooked to preference. Mix well. Mash among the potatoes, in case you just like the soup smoother and thicker.

• Add the miso to the non-dairy yogurt or sour cream. You can too add an in a tablespoon or so of warm water to assist the miso dissolve quickly . Then mix this and the cayenne, if using, into the simmering soup. Taste and adjust the salt and flavor rigorously. You’ll be able to add a little bit little bit of lemon juice for tang.

• Serve the soup in bowls topped with the reserved tofu crumbles and topped with green onion and black pepper, cayenne, or red pepper flakes together with vegan cheese and other toppings of selection. Serve with garlic bread, sourdough, or flatbread.

Notes

Gluten-free: Use tamari as a substitute of soy sauce. 
Nutfree : This recipe is nutfree in case you use nutfree non dairy milk and yogurt. 
Soy-free: Use coconut aminos as a substitute of soy sauce, Use chickpea miso as a substitute of yellow miso, Use my chickpea flour tofu or other tofu (pumpkin seed tofu etc) as a substitute of soy tofu. 

Nutrition

Nutrition Facts

Smoky Vegan Potato Soup

Amount Per Serving

Calories 269
Calories from Fat 54

% Each day Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 698mg30%

Potassium 1072mg31%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 9g10%

Protein 11g22%

Vitamin A 3501IU70%

Vitamin C 46mg56%

Calcium 235mg24%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight-reduction plan.

Ingredients

• tofu – That is the bottom for the smoky crumbles that bring a lot flavor to this vegan potato soup! For a soy-free option, use chickpea tofu.
• maple syrup, soy sauce, smoked paprika, and garlic – That is the bacon-y seasoning that provides the tofu its oomph. For soy-free, use coconut aminos rather than soy sauce.
• onion, carrots, and celery – It is a French flavor combination called a mirepoix and is the bottom for a lot of soups and stews.
• spices – Garlic, salt, and black pepper give the creamy potato soup base its flavor.
• nondairy milk and yogurt – These ingredients work together so as to add creaminess. You add the milk early on and use the yogurt as a finisher to essentially up the creamy texture of this vegan potato soup!
• miso – Miso adds a novel salty-umami flavor to this soup recipe.

Suggestions

• To avoid wasting prep time, chop your veggies and gather your ingredients while the tofu is pressing.
• To make this without soy, you should utilize chickpea tofu and use coconut aminos as a substitute of soy sauce.
• You’ll be able to make the smoky tofu in the identical pan you’ll use to your soup or bake it within the oven. Do whatever works for you! To bake the tofu, mix the entire ingredients in a small bowl, then spread on a parchment lined baking sheet and bake at 400° F for Quarter-hour or until the tofu is crispy. Then use 1/4 to 1/3 of this mixture within the skillet to make the soup and use the remaining for garnish.

Find out how to Make Smoky Potato Soup

Press the tofu for Quarter-hour when you prep your veggies and gather your other ingredients. Then, crumble the tofu into small uneven pieces not greater than half an inch. 

Heat a big skillet over medium high heat, and add the oil. Once the oil is hot, add the tofu. Cook for a minute, then add in the entire spices, maple syrup, and soy sauce.

Mix to coat the tofu well, after which proceed to cook until the tofu gets a bit crispy on the sides.

Remove 2/3 of the tofu from the skillet to make use of for garnish later.

Add one other teaspoon of oil to the identical skillet with the tofu and cook on medium heat.

Add the onion, celery, carrots and bay leaves and 1/4 teaspoon of salt. Mix well and cook until the onion is beginning to turn translucent.

Now, add the garlic and the black pepper and blend in for a couple of seconds before adding the all purpose flour. Cook for a minute to roast the flour, then add in 1/2 cup of the milk and blend in so that every one of the flour mixes in and there aren’t any lumps.

Then, add the remaining of the milk slowly and blend within the remaining salt as well. 

Add the potatoes and partially cover and cook for 12-Quarter-hour or until the potatoes are cooked to preference.

Mix rather well, and mash among the potatoes, in case you just like the soup smoother and thicker.

Add the miso and your non-dairy yogurt or sour cream. You can too add an in a tablespoon or so of warm water to assist the miso dissolve, if needed. Mix this and the cayenne, if using, into the simmering soup.

Taste and adjust the salt and flavor rigorously. You’ll be able to add a little bit little bit of lemon juice for tang, in case you like.

Serve the soup in bowls topped with the reserved tofu crumbles and topped with green onion and black pepper, cayenne, or red pepper flakes together with vegan cheese and other toppings of selection. It’s perfect with a side of garlic bread, sourdough, or flatbread.

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