It’s umami-filled and smoky, a spicy version of vegetarian potato soup. It’s hearty and comforting with a satisfying, smoky bacony tofu topping. Gluten-free Nut-free. Includes options for soyfree
This Creamy 1 Potato Soup is a comforting hug in a bowl. It comes together quickly and is versatile!
If super spicy vegan potato soup isn’t your thing, don’t worry! You can adjust the heat level based on your preference. Add more or less paprika and cayenne to adjust spiciness.
Index
This soup comes together all in one pot, unless you opt for the oven option for the bacon-y tofu crumbles (see tips and recipe card below).
When talking about that tofu is crushed! They add an incredible smoky flavor and toothsome texture to this creamy potato soup. You mix most of them into the soup but save some for the topping, so you can really get that flavor punch.
The potato soup itself is creamy and balanced, and you can adjust the thickness to your liking. For a thicker soup, simply mash the potatoes once they are cooked and tender.
Why You’ll Love Smoky Vegan Potato Soup
- Smoky and creamy with a heat level that you can adjust to taste
- Gluten-free and nut-free with soy-free options
- A comforting, one-pot soup that you can serve as an entrée or appetizer
- Friendly forward! It tastes even better the next day.
More vegan soup recipes
Recipe card
Print recipe
Smoky Vegan Potato Soup
It’s umami-filled and smoky, a spicy version of a vegetarian potato soup, hearty and comforting with a satisfying, smoky tofu topping.
Serving: 4
Calories: 269kcal
material
To slice the tofu:
- 1 teaspoon the oil
- 1/2 the cup (124 g) Extra firm tofu Press and crush for 15 minutes
- 1 teaspoon Maple syrup
- 2 teaspoon I am Willow Use tamari for gluten-free
- 1 teaspoon Smoked paprika
- 1/2 teaspoon garlic powder
For the soup:
- 1 teaspoon the oil
- 1 the cup (160 g) chopped onion
- 1/2 the cup (64 g) chopped carrots
- 1/2 the cup (50.5 g) Chopped celery
- 2 bay leaf
- 4 cloves garlic finely chopped
- 1/4 teaspoon Bell pepper
- 1 teaspoon salt divided
- 2 table spoon All purpose flour Or a gluten-free all-purpose mix
- 2 the cup (473.18 Milli) Plant-based milk divided
- 3 the cup (630 g) Peeled and cubed potatoes, Russet, red or Yukon gold
To add later:
- 1 teaspoon Yellow miso Use soy-free chickpea miso.
- 2 table spoon Nondairy yogurt or sour cream
- 1/4 teaspoon cayenne pepper optional
For the garnish:
- Green onion, pepper flakes, red pepper or black pepper
instructions
Cut the tofu into pieces:
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Press the tofu if you haven’t already for 15 minutes, then cut it into small uneven pieces. Be torn to pieces
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Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the tofu and mix. Cook for one minute, then add all the spices, maple syrup and soy sauce. Toss to coat the tofu with all of the mixture and then continue to cook until the tofu is slightly crisp on the edges, then remove 2/3 of the tofu from the skillet to use for the garnish.
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You can also bake tofu. Combine all ingredients in a small bowl, then spread on a parchment-lined baking sheet and bake at 400°F for 15 minutes or until tofu is crisp. Then use 1/4 to 1/3 of this mixture to make the soup and the rest for the garnish.
Make the soup:
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Add a teaspoon of oil to the same wok with the tofu over medium heat. Add onion, celery, carrot and bay leaf and 1/4 teaspoon salt. Mix well and cook till the onion starts to become translucent. Then add the garlic and black pepper and mix for a few seconds.
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Add the all-purpose flour and cook for a minute to toast the flour, then add 1/2 cup milk and mix until all the flour is incorporated and there are no lumps. Then slowly add salt and remaining milk and mix
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Add the potatoes and partially cover and cook for 12-15 minutes or until the potatoes are cooked. Mix well. If you like the soup smooth and thick, mash some potatoes.
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Add miso to non-dairy yogurt or sour cream. You can also add a tablespoon or so to hot water to help the miso dissolve faster. Then mix it and cayenne pepper, if using, into the simmering soup. Taste and adjust salt and pepper carefully. You can add a little lemon juice for tang.
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Serve soup in bowls topped with reserved tofu slices and green onions and black pepper, red pepper or red pepper flakes with vegan cheese and other toppings of choice. Serve with garlic bread, sourdough or flatbread.
Comment
nut free : This recipe is nut free if you use nut free non dairy milk and yogurt.
i am free: use coconut aminos instead of soy sauce, use chickpea miso instead of yellow miso, use my chickpea flour tofu or other tofu (pumpkin seed tofu, etc.) instead of soy tofu.
nutrition
nutrients
Smoky Vegan Potato Soup
No. per job
calories 269
54 calories from fat
% Daily Value*
thick 6 grams9%
1 gram of saturated fat6%
Sodium 698 mg30%
potassium 1072 mg31%
carbohydrates 45 grams15%
6 grams of fiber25%
9 grams of sugar10%
protein 11 grams22%
Vitamin A 3501IU70%
Vitamin C 46 mg56%
calcium 235 mg24%
iron 3 mg17%
* Percent Daily Value is based on a 2000 calorie diet.
material
- Tofu – This is the smoky crumble base that brings so much flavor to this vegetarian potato soup! For a soy-free alternative, use chickpea tofu.
- Maple syrup, soy sauce, smoked paprika and garlic – it’s the bacon-y seasoning that gives tofu its oomph. For soy-free, use coconut aminos in place of soy sauce.
- Onions, carrots and celery – this is a French flavor combination called mirepoix and is the base of many soups and stews.
- Spices – Garlic, salt and black pepper add flavor to the creamy potato soup.
- Nondairy milk and yogurt – These ingredients work together to add creaminess. Add milk at the beginning to really add the creamy texture of this vegetarian potato soup as you use yogurt as a finisher!
- miso – Miso adds a unique salty-umami flavor to this soup recipe.
advice
- To save prep time, chop your vegetables and gather your ingredients while pressing the tofu.
- To make it without soy, you can use chickpea tofu and use coconut aminos instead of soy sauce.
- You can make smoky tofu in the pan you use for your soup or in the oven. Whatever works for you! To bake tofu, combine all ingredients in a small bowl, then spread on a parchment-lined baking sheet and bake at 400°F for 15 minutes or until tofu is crisp. Then use 1/4 to 1/3 of this mixture to make the soup and the rest for the garnish.
How to Make Smoky Potato Soup
Press the tofu for 15 minutes while you prepare your vegetables and gather your other ingredients. Then, cut the tofu into small uneven pieces that are no larger than half an inch.
Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the tofu. Cook for one minute, then add all the spices, maple syrup and soy sauce.
Mix to coat the tofu well and then continue to cook until the tofu is slightly crisp on the edges.
Remove 2/3 of the tofu from the skillet to use for garnish later.
Add another teaspoon of oil to the same wok with the tofu and cook over medium heat.
Add onion, celery, carrot and bay leaf and 1/4 teaspoon salt. Mix well and cook till the onion starts to become translucent.
Now, add the garlic and black pepper and mix for a few seconds before adding the all purpose flour. Cook for a minute to brown the flour, then add 1/2 cup of milk and mix so that all the flour is incorporated and there are no lumps.
Then, slowly add the rest of the milk and mix with the rest of the salt.
Add the potatoes and partially cover and cook for 12-15 minutes or until the potatoes are cooked.
Mix really well, and mash some potatoes, if you want the soup to be smooth and thick.
Add the miso and your non-dairy yogurt or sour cream. You can add a tablespoon or so of hot water to help dissolve the miso if needed. Mix this and cayenne pepper, if using, into the simmering soup.
Taste and adjust salt and pepper carefully. You can add a little lemon juice for tang if you like.
Serve soup in bowls topped with reserved tofu slices and green onions and black pepper, red pepper or red pepper flakes with vegan cheese and other toppings of choice. It’s perfect alongside garlic bread, sourdough or flatbread.
Frequently Asked Questions
Use tamari instead of soy sauce. This recipe will be gluten-free and nut-free, depending on the nondairy milk and nondairy yogurt you use.
To make it without soy, you can use chickpea tofu and use coconut aminos instead of soy sauce. Use chickpea miso instead of miso.