Vegan Chicken Pot Pie Soup
This vegan chicken pot pie soup is the ultimate cozy comfort food! Made with crispy seasoned tofu, a creamy, savory pot pie-inspired soup base, and flaky everything-but-the-bagel puff pastry croutons, this easy soup recipe puts a plant-based twist on a classic favorite!
Ingredients
Puff Pastry Croutons:
- 1 (8-ounce) sheet puff pastry, thawed and cut into 1”- inch squares
- Everything but the Bagel Seasoning, optional
For the Tofu ‘Chicken’:
- 1 (16-ounce) block extra-firm tofu, pressed and torn into 1 ½ - inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon each: garlic powder, onion powder, Italian seasoning, smoked paprika, poultry seasoning
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh minced garlic
- 1 tablespoon fresh thyme
- ¼ cup all-purpose flour
- 5 cups vegan chicken broth, or sub vegetable broth
- 1 pound Yukon gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup extra creamy non-dairy milk, room temperature
- Salt and pepper, to taste
- Vegan parmesan, for garnish, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Place the puff pastry squares on a lined baking sheet and spray generously with oil. Sprinkle with Everything but the Bagel seasoning and bake until golden and crispy, 10 to 15 minutes. Remove and set aside.
- Meanwhile, place the torn tofu in a large bowl and season with the salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and poultry seasoning. Toss gently until the tofu is thoroughly and evenly coated.
- Heat 1 tablespoon of olive oil in a pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and cook, tossing occasionally, until light brown and crisped around the edges, 10 to 15 minutes. Remove and set aside.
- To the same pot, heat another tablespoon of olive oil over medium heat. Once the oil is hot, add the onion, carrots and celery. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.
- Add the garlic and thyme. Continue to cook for 1 to 2 minutes.
- Sprinkle in the flour, stirring to combine.
- Pour in the broth, scraping up any brown bits at the bottom of the pot.
- Add the potatoes, increase the heat to high and bring to a simmer.
- Once at a simmer, reduce the heat to medium-low and continue to simmer, stirring occasionally, until the potatoes are just tender, 10 to 12 minutes.
- Stir in the peas, corn, reserved tofu ‘chicken’ and extra creamy non-dairy milk, stirring to combine.
- Bring back to a simmer and continue to cook until the peas and corn are tender and heated through, 5 to 7 minutes. Taste and adjust seasonings, adding salt and pepper if necessary.
- Serve immediately and garnish with parmesan, fresh minced parsley and puff pastry croutons. Enjoy!
Video
Nutrition
Serving: 475gCalories: 305kcalCarbohydrates: 44gProtein: 14gFat: 9gFiber: 6g
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