Vegan Lasagna Soup
Prep time
Cook time
Total time
Have you ever thought of trying lasagna soup? Sounds weird, right? But it's actually so, so delicious and easy to make! Here's how to make the best vegan lasagna soup for lunch or dinner!
Serves: 6
  • 1 cup wavy pasta
  • For the cream:
  • 1 cup cashews, soaked overnight
  • 1 cup veggie broth
  • 1 Tbsp nutritional yeast
  • 1 Tbsp apple cider vinegar
  • ⅓ tsp salt
  • For the soup:
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 3 medium carrots, chopped
  • 6 cups veggie broth
  • ½ tsp cayenne
  • 1 tsp salt
  • 1 tsp white pepper
  • pinch of nutmeg
  • For the topping:
  • a handful of greens
  • 1 cup tofu “ground meat”
  1. Heat a large pot on medium heat. Add olive oil.
  2. When hot, add the chopped onion and garlic and saute until fragrant.
  3. Add the celery and carrots and continue to saute for about 7 minutes.
  4. Add the broth, cayenne, salt, and pepper.
  5. Set the heat on low and let it simmer until the veggies are fork-tender.
  6. Meanwhile, add all the cream ingredients to the food processor and blend until smooth. Discard and set aside.
  7. Add the veggies with 1 cup of broth to the food processor and blend until smooth.
  8. Return the blended veggies to the broth, stir to combine and you should get a runny cream soup.
  9. Mix in the cashew cream while stirring. Add the nutmeg.
  10. Set on medium heat. When it comes to a boil, add the pasta and cook according to the time on the package, to al dente.
  11. Serve with greens and “ground meat” tofu. Enjoy!
Nutrition Information
Calories: 409 Fat: 14g Carbohydrates: 44g Sugar: 6g Fiber: 14g
Recipe by Gourmandelle | Vegetarian Blog at