Name: Vegan Cream of Chicken Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups water; 4 tablespoons nutritional yeast; 1 1/4 teaspoon poultry seasoning; 3/4 teaspoon onion powder; 3/4 teaspoon garlic powder; 1/4 teaspoon dried parsley; 1/4 teaspoon celery seed; 1/2 teaspoon sea salt (or to taste); 1/8 teaspoon black pepper (or to taste); 1/2 cup raw cashews (or 1/4 cup cashew butter); 1/4 cup unsweetened cashew milk (or dairy free milk of choice); black pepper or red pepper flakes; crackers, croutons or crusty bread

Homemade vegan cream of “chicken” soup is the ultimate comfort food. It’s a delicious substitute for a pantry staple, made using wholesome ingredients, and ready in no time.

Bowl of creamy vegan soup with crackers beside it and blue dish towel.

This creamy and delicious no-chicken soup is perfect for fall, rainy days, or any day you’re in need of a comforting, warming dish.

It’s naturally gluten-free, soy-free, and oil-free and suitable for most eaters.

This was inspired by my vegetable bouillon along with several requests for a chicken version. So rather than just give you a vegan chicken broth, I’m giving you a vegan cream of chicken soup, too.

Pair it with garlic bread, or these delicious chicken-less burgers, to keep the “chicken” trend going.

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Ingredients + Substitutions
Instructions
Equipment
Variations
Storage
Expert Tips
More delicious vegan soup recipes
📖 Recipe

Ingredients + Substitutions

Here’s what you’ll need to make this cream of “chicken” soup.

Plate with 8 spices on it, cup of water, cup of milk and bowl of cashews on countertop. — *See recipe card for quantities.*

Chicken broth: I am making my own vegan chicken broth with water and the perfect blend of 8 spices. If you don’t care to make your own, you may also use store-bought vegan chicken broth. However, making your own will give you more control over the ingredients and you may adjust it to your taste.
Cashews: Use raw cashews that are unsalted. OR you may also use cashew butter if you don’t have a powerful blender and still want silky smooth results. If you can’t have cashews, blanched almonds or raw sunflower seeds also work well.
Milk: I’m using cashew milk, but any dairy-free milk that is unsweetened will work. Use almond milk, soy milk, or oat milk with similar results. Or, for a richer flavour, (but also higher calories and fat) use canned coconut milk.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

You can make this soup on stovetop OR in a blender. If you have a good quality/high-speed blender, I recommend the blender option.

Cashews, water and spices in blender before processing.

Add everything EXCEPT the milk to your blender and process until smooth and HOT, approx. 4-5 minutes. (photo 1)

Then pour in the plant milk of your choice, blend for an additional 2-3 seconds to stir it in, and then serve. (photo 2)

Serve in bowls or mugs with an extra sprinkle of black pepper and crackers on the side. (If you’d like.)

Two bowls of creamy soup with crackers beside them.

TIP: Run your blender long enough to make the soup hot enough to consume. This works well with high-quality blenders, such as a Vitamix. (affiliate link)

Equipment

To make this vegan cream of chicken soup without using your stovetop, you’ll need a good blender, such as a Vitamix. It will not only puree your soup to a silky, creamy state for it will heat it up as well.

What if I don’t have a Vitamix?

If you don’t have a Vitamix or another strong blender, you can make this on the stovetop as well.

For no blending, use cashew butter and whisk it with the other ingredients in a small sauce pot and heat over your stovetop.

Variations

You can make a cream of vegetable soup (instead of chicken) by using our homemade vegetable broth in place of the chicken broth. The remaining ingredients are the same.

Or make cream of mushroom soup, using mushroom broth, or just add some dried and powdered mushrooms to the mix.

To make this a hearty soup, add a scoop of brown rice or pasta, rehydrated soy curls, baked or air fried tofu, or some cooked chickpeas, lentils, or beans.

For low fat

If you’re on a low-fat diet and prefer to avoid cashews and other nuts, here are two alternative suggestions:

Omit the cashews, and blend ¾ cup of white cannellini beans into your soup.
Use 1-2 tablespoons of tapioca starch, cornstarch, or flour to thicken your soup, and omit the cashews. Make sure to bring your soup to a boil on the stovetop if using any of these options. (You won’t need a blender for these options anyhow.)
- NOTE: Add whichever starch or flour you’re using to the remaining ingredients while still cold to prevent any lumps.

Storage

If you have leftovers (unlikely), keep them stored in the refrigerator for up to 4 days in a sealed container.

You may also freeze this soup in an airtight, freezer-safe container for up to 6 months.

Expert Tips

Run your blender long enough to make the soup hot enough to consume. This works well with high-quality blenders, such as a Vitamix. (affiliate link)
If you don’t have a powerful blender, you may soak your cashews in hot water for 20-30 minutes and then drain them, before blending. This will help them break down more easily. OR use cashew butter and whisk into a small pot to avoid using a blender, altogether.

More delicious vegan soup recipes

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