5 Creamy Vegan Soups to Try this Fall

The bright green leaves are fading to orange, the balmy temperatures are cooling, and pumpkin spice-everything is creeping into the shelves of your local supermarket - that’s right friends, fall is here!  If you ask us, there is truly no better way to welcome fall than with a warm, soothing, creamy vegetable soup - or five. We’ve compiled five of our favorite “creamy” fall soups - that just so happen to be deceivingly cream-free, and 100% vegan. Creamy soup without the cream? Game on. 

1. Roasted Butternut Squash Soup

Let’s get the ball rolling with our favorite fall squash! When you roast butternut squash, something magical happens: it caramelizes, turning the face-down flesh a deep, rich complexity of sweet and savory umami. Now, imagine that blended with the sweet creaminess of coconut milk. Perfection? We’d say so. 

Full recipe on Loving it Vegan

2. Spiced Pumpkin Soup

You can’t have a fall soup list without pumpkin! For this smooth and aromatic pumpkin soup, you can roast your pumpkin from scratch, or take the shortcut and use canned pumpkin for a soup you can whip up in minutes (no one will know!). The secret to the creamy depth of this pumpkin soup? Cauliflower and almond butter! Shhhh.

Full recipe on well plated

3. Vegan Cream of Pesto Soup

If you’ve wished you could shamelessly devour heaping spoonfuls of pesto straight out of the jar, you’re not alone. The good news? Now you can. Shamelessly. This decadent vegan soup literally tastes like a bowl full of pesto, but it’s actually a bowl full of vegetables. Broccoli, walnuts, and lots of fresh basil are the main ingredients that make this soup a pesto-lover’s dream come true.

Full recipe on Liz Moody

4. Cream of Mushroom

No one will believe you when you tell them this soul-warming soup is 100% vegan. We swear - No cheese. No cream. No butter. So what’s the secret? A perfect blend of olive oil, chickpea flour, dry sherry, almond milk and lots of mushrooms. In other words, the perfect cozy-night sidekick.

Full recipe on The Kitchen Girl

5. 3-Ingredient Creamy Zucchini Soup

Cashews, vegetable stock and zucchini. That’s it! That’s all it takes to whip up the world’s easiest and most perfect weeknight wonder (plus a little salt and pepper). Not only does this come together in a quick  20-minutes, but it’s incredibly satisfying thanks to the protein-packed and fiber-rich cashews. Finish it off with a drizzle of extra virgin olive oil and sprinkle of seeds for weeknight perfection. 

Full recipe on My Goodness Kitchen.

Pro tips:

●    Add extra virgin olive oil before blending your soup to make a silkier, richer soup.
●    When plating, make your dish photo-ready with a finishing drizzle of olive oil, fresh herbs and seeds or nuts. 
●    To thicken any vegetable soup, add cooked potatoes or cauliflower. While both these veggies are neutral in flavor, they add texture and density when blended.
●    To make any soup creamier without the cream, use vegan-friendly coconut milk. 

What’s your favorite fall soup recipe?