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    Home » Recipes » Soups

    Vegan Cream of Chicken Soup

    Published: Sep 10, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    87 shares
    JUMP TO RECIPE

    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.

    Jump to:
    • 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)

    Milk being poured into blender.

    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

    • Vegan Chicken Soup w/ Jackfruit & Potato
    • Roasted Red Pepper and Tomato Soup
    • Healthy Broccoli Potato Soup
    • Instant Pot Butternut Squash Soup [Or Stove Top]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Bowl of creamy soup on cutting board.

    Vegan Cream of Chicken Soup

    Homemade vegan cream of "chicken" soup is the ultimate comfort food.
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Appetizer, Soup
    Cuisine: American, Canadian
    Servings: 2 Servings
    Calories: 249kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    For the vegan chicken broth

    • 2 cups water
    • 4 tablespoons nutritional yeast
    • 1 ¼ teaspoon poultry seasoning
    • ¾ teaspoon onion powder
    • ¾ teaspoon garlic powder
    • ¼ teaspoon dried parsley
    • ¼ teaspoon celery seed
    • ½ teaspoon sea salt or to taste
    • â…› teaspoon black pepper or to taste

    For the vegan cream of chicken soup

    • ½ cup raw cashews or ¼ cup cashew butter
    • ¼ cup unsweetened cashew milk or dairy free milk of choice

    Optional, for serving

    • black pepper or red pepper flakes
    • crackers, croutons or crusty bread
    Prevent your screen from going dark

    Instructions

    To make in Vitamix

    • Add all the ingredients, except the dairy-free milk to your Vitamix, or other powerful blender and blend until smooth, creamy, and hot. The soup took about 4 minutes to get hot in my Vitamix. Then pour in the milk, run for a few seconds to stir it in, and serve.

    To make on the stovetop

    • If you're using the cashew butter option, you do not need a blender. Just add everything, except the milk to a medium saucepan and whisk to combine. Bring to a low boil over medium heat and boil for 1-2 minutes. Then turn off the heat and stir in the dairy-free milk and serve.

    Notes

    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.
    For low-fat options, see above under our variations section.
    Keep leftovers in the fridge for up to 4 days or freeze airtight for up to 6 months.

    Nutrition

    Calories: 249kcal | Carbohydrates: 19g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 619mg | Potassium: 548mg | Fiber: 5g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    87 shares

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    1. Susan

      November 27, 2022 at 7:40 am

      5 stars
      Hi, Rosa, I had to report in on the broth powder used for this soup. I mixed up a batch and used it for my vegan stuffing recipe as well as for vegan gravy. It was perfect at approximately one tsp per cup of hot water. I plan to use it for some soups as well. I think it deserves a post of its own like your bouillon broth powder which is also excellent! Thank you!
      Susan.

      Reply
      • Rosa

        November 28, 2022 at 9:50 am

        Aww, thanks so much for the lovely review, Susan. I’m so glad you enjoyed it. <3

        Reply
    2. Susan

      September 10, 2022 at 10:09 am

      Rosa, could the broth mix from this recipe be used the same as your vegetable bouillon mix? I use that all the time for many different soups that I make and had the thought that this could be a nice variation. For the vegetable bouillon I use one tsp of the mix per one cup of water. Would this be the same?

      Thank you!

      Reply
      • Rosa

        September 12, 2022 at 8:51 am

        Hi Susan, yes you may use this the same as the vegetable bouillon mix. It’s roughly the same concentration of spices so 1 teaspoon should work well, but it will be lower in sodium compared to the vegetable mix so you may need to adjust the salt to your taste. Hope that helps. Enjoy! 🙂

        Reply

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    87 shares