Today we are making a vegan lasagna soup. If you have never had lasagna soup, you should give it a try. It is a wonderful comfort soup this time of year when it is cold and icy outside. Of course it is all plant based which makes it much better for us.
Vegan Lasagna Soup
Ingredients
- 1 cup cherry tomatoes, halved
Soup Ingredients:
- 1 tablespoon olive oil
- 1/4 onion, chopped
- 3 garlic cloves, minced
- 3 1/2 cups water
- 1 teaspoon Italian seasoning
- 2 tablespoons nutritional yeast flakes
- 1 tablespoons Better than Bouillon
- 1 1/2 teaspoon lemon juice
- Salt to taste
Cream Ingredients:
- 1/2 cup soaked cashews
- 1/2 cup water
- 1 1/2 teaspoon lemon juice
- pinch of salt
- 4 lasagna sheets
- 1 cup chopped spinach
Instructions
Preheat oven to 400 degrees. Toss cherry tomatoes with a little olive oil and salt. Spread on a lined baking sheet tray. Roast for 10-14 minutes in the oven. Remove from oven and set aside.
In a pot add olive oil. Sauté onion and garlic for a couple of minutes. Add water, Italian seasoning, nutritional yeast, Better than Bouillon, and lemon juice.
To make the cream add the soaked cashews, water, lemon juice, and pinch of salt. Blend until smooth.
Add to the pot of soup. Bring to a boil. Break lasagna sheets into smaller pieces and add to the soup once it comes to a boil. Reduce to a simmer and cook until the lasagna noodles are cooked. (Normally around 10-15 minutes)
Stir in the roasted cherry tomatoes and right before serving, add the chopped spinach. Enjoy!
Aneia
This recipe is perfect. I made it in my instant pot, high pressure for 4min and natural 10min release. I used farfalle pasta instead of the lasagna sheets and it was amazing. Thank you for this recipe, my husband keeps asking me to make it again and again. It is so quick too.
★★★★★
Chef Ani
Thank you so much for the 5 star review. That really helps me out. Thank you also for the suggestion of making this in a pressure cooker, I am going to try this. I hope you have a great Holiday Season. Again, thank you so much for your kind support.
Brian
Hi Chef Ani,
Made this a couple of weeks ago really wonderful. Just curious which better than bullion you use? We had the no beef base kind soup came out more brown color still really good though! haha Thanks for the recipe
★★★★★
Chef Ani
Thank you a million for the 5 star review. I use the Better Than Bouillon seasoned vegetable base, it does change the color somewhat, but I think it is worth it:). Again, thank you so much!
CThomas
Chef Ani,
Wonderful soup, It’s the first vegan soup with flavor with doctoring it up. Thick and yummy. I did change one thing to keep it low carb I used zucchini sliced rounds. 5 star.
★★★★★
Chef Ani
Thank you so much for trying my recipe! Zucchini was a fantastic idea! I will have to try that!