Pizza Soup | Party Soup (Vegan)
Author:This is the vegan version of Mom’s popular quick and easy Low-Carb Pizza Soup Recipe! It’s a simple one-pot 15-minute recipe that is healthy, that’s gluten-free, high in protein and incredibly delicious! Perfect for birthday parties, potlucks and other occasions!
Ingredients
- 2 tbsp olive oil or other oil for frying
- 14 oz (400 g) vegan ground beef from the refrigerated section, or sub an alternative *see note.
- 1 large onion diced
- 3-4 garlic cloves chopped
- 2 bell peppers red, orange, yellow or mixed
- 1 can (280 g) corn 1 ½ cups drained
- 1 can (200 g) mushrooms 7 oz drained, optional
- 1 ½ cups (360 ml) vegetable broth
- 7 oz soy or oat cooking cream or sub coconut milk
- 14 oz (400 g) strained tomatoes
- 14 oz (400 g) chopped tomatoes
- 3-4 tbsp ajvar or paprika or tomato paste
- ¾ cup (150 g) vegan herb cream cheese or homemade cashew ricotta *see note
- 2 tbsp Italian herbs blend of basil, oregano, rosemary and thyme
- salt and pepper to taste
- 1 cup (150 g) cherry tomatoes optional
To serve (optional)
- vegan grated cheese
- vegan parmesan
- fresh parsley and thyme or other herbs
- Baguette or other bread
Instructions
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
- Heat a tablespoon of oil in a skillet or non-stick pan and cook the vegan ground beef according to package directions. Then set aside.
- Heat the remaining oil in a large pot and sauté the onions for 2-3 minutes. Then add the garlic and sauté for another 30 seconds. Now add the bell peppers and continue sautéing for 2 minutes, until the edges turn slightly brown.
- Then add the mushrooms, corn and vegan ground beef. Pour in with vegetable broth, soy or oat cream as well as strained and chopped tomatoes. Stir in ajvar, vegan herb cream cheese and Italian herbs. Season with a little salt and pepper and simmer for about 10 minutes. If you like, you can add some cherry tomatoes after 5 minutes. Then taste and adjust seasonings as needed.
- Serve the vegan pizza soup in bowls and garnish with vegan grated cheese, vegan parmesan, fresh parsley and thyme. Serve with some bread and enjoy!
Notes
- Vegan ground beef: Alternatively, you can use soy granules or sunflower mince (prepared as instructed in my vegan lasagna soup recipe) or crumbled tofu (prepared as instructed in my vegan bolognese recipe).
- Mushrooms: If you want to use fresh mushrooms, you can first cook them separately in a pan with a little oil until golden brown, then add to the soup.
- Cream cheese: If you can’t find herb-infused vegan cream cheese at a store, you can also make my homemade cashew ricotta and add some herbs or your favorite spices.
- Pasta sauce: You can also turn this pizza soup recipe into a delicious pasta sauce by using less vegetable broth.
- More information about the recipe, including tips for storing and freezing, are mentioned in the blog post above!
Nutritions
Serving: 1Serving | Calories: 310.4kcal | Carbohydrates: 25.9g | Protein: 19.5g | Fat: 15.4g | Saturated Fat: 4.7g | Fiber: 8.7g | Sugar: 11g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!