Vegan Pizza Soup Recipe (wfpb Halloween) (2024)

Pizza Cravings? If you love pizza, bring the delicious flavors of your favorite pie straight to your soup bowl just in time for Halloween with this vegan pizza soup recipe! Combining all your familiar favorites—garlic, tomatoes, and basil—into a richly flavored bowl of veggie goodness will be sure to entice even the pickiest eaters.

Whether you’re looking for something light before getting into a costume or planning on sharing it with friends at a spooky Halloween gathering, this vegan pizza soup is an irresistible treat that will truly hit the spot.

This delicious pizza soup is not just for the spooky holiday or your next halloween party, serve it year around. It will become a family favorite, grown ups and kids of all ages will love it.

This was inspired by my chili recipe on this site, and pairs well with this amazing baguette recipe and witch finger bread recipe.

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Ingredients

A classic pizza soup is prepared with ground meat and processed cheese. This hearty vegan party soup needs just a few ingredients and you will satisfy all your pizza craving.

And you can totally vary the ingredients and take what you have at home. A stew that is perfect for leftover use or a fridge clean out meal.

But now to the overview what you need for the soup.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

• Tofu, tempeh or soy granules
• yellow onion
• garlic cloves
• bell peppers like green pepper or red bell pepper
• fresh mushrooms
• Corn
• raw cashews
• pureed tomatoes
• tomato paste
• vegetable stock
• oregano
• basil
• sea salt
• black pepper
• optional: vegan Parmesan cheese and fresh herbs

For the Halloween version:

• puff pastry or shortcrust

Instruction

The hearty soup will cook relatively quickly. You dice the onions and cut the mushrooms into slices and then into strips.

If you use tofu or tempeh, crumble these and season them properly. Cracked Freekeh or TVP are soaked in hot water with pizza spices (oregano, basil, salt, pepper).

Now sauté mushrooms and onions on medium-high heat. Then add the tofu, tempeh, freekeh or TVP. And fry it briefly.

Dice the peppers or other vegetables you have left. Open the can of corn and discard the water. Add all ingredients except the water and vegetable broth.

Now blend the cashews with veggie broth to a creamy consistency. Add these to the soup. Taste again and add some spices.

Cook this soup on medium heat, until the peppers and the Frekeeh are soft.

If you want to cover the vegan pizza soup with puff pastry or shortcrust pastry as in the photos, then useovenproof bowlsand cut out a circle as big as the bowl is.

Now cut out faces like on pumpkin jack o'lanterns or other motivs and place the dough on the bowls filled with pizza soup.

Cook in the oven for about 20 min at 350 F. Or until the desired brownness is achieved.

Make this vegan pizza soup, and you are a soup lover, check out some of my other soup recipes like tomato soup, pumpkin soup and more of my vegan soup recipes.

Hint: If you do not like ingredients that I have listed, then just swap them with something you like.

For example, if you do not like mushrooms, then just take zucchini, kidney beans or whatever else you like. Or you just leave something out. That's all up to you.

If you can not eat cashews, you can also use a plant-based milk and thicken with some tapioca starch. Or you can use coconut milk or coconut cream

Substitutions

• Veggies - you can either omit some of the veggies or substitute with other veggies of your choice.
• Cashews - you can either use white beans, pumpkins or sunflower seeds to make a heavy cream substitute.
• Herbs - instead of using the oregano, basil you can use a seasoning blend like italian herbs or pizza seasoning.
• Vegan Parmesan - if you want to you can make your own vegan parmesan or use your favorite store bought dairy free parmesan.

Variations

As I mentioned above, you can really love taking what you have at home or use your favorite pizza toppings. I've used zucchini and olives here before.

You can also divide broccoli into small florets and add them to the soup. Do you love spinach on your pizza? Then just add some spinach. So you have the same opportunity to eat your portion of greens.

Serving Suggestions

Not only does this vegan pizza soup serve well as astarterfor your next party, you can also serve it in a larger serving as a main course.

Because this soup is filling and everyone loves pizza, don’t they?

You can also serve it as a dinner for the week, if you have vegetable leftovers and need to use them up.

The soup can also freeze well, so you always have something on hand and do not have to spend days eating the leftovers.

Serving Options

You can serve a delicious pizza bread with this. To do this, bake this dough and coat it with aquafaba, chopped garlic and some oregano.

Or you serve soup just like in these photos with a puff pastry or shortcrust pastry topping.

Bake up a baguette, rolls, ciabatta. Slice these and serve to the soup.

For a low-carb version, just roast a few grains or and sprinkle over the soup like croutons or oyster crackers.

Storage

Your soup lasts in a closed container for a couple of days in the fridge.

If you have prepared the soup the day before, you can just leave the soup in the pot and with the lid on in the fridge.

Make sure that the soup has cooled to room temperature before putting it in the fridge.

You can also freeze this meatless soup in portions. For this, I usually freeze 4 servings in a container, since we are 4 people at home. And just take them out the day before and let them thaw in the fridge.

FAQ

📖 Recipe

Vegan Pizza Soup

Yield: 6-8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Vegan pizza soup, a recipe that is not just prepared in minutes, but also tastes very good. If you are a soup lover, you should definitely try this delicious pizza soup for your next dinner or at your next Halloween party.

Ingredients

• 1 pck tofu, 2 pck tempeh or
• 2 medium yellow onions
• 1 red bell pepper
• 6 oz (170g) mushrooms
• 1 can of corn
• 0.5 g (80 g) cashews + 1.75 cups (400 ml) veggie broth
• 29 oz (800 g) of puréed tomatoes
• 4 oz (100 g) of tomato paste
• 3.5 cups (800 ml) vegetable broth
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 tablespoon parsley
• 1 tablespoon nutritional yeast
• salt and pepper to taste
• 3 tablespoon veggie broth or olive oil for frying
• salt and pepper
• optional: vegan Parmesan and fresh herbs

For the Halloween version:

• 1 puff pastry or shortcrust pastry*

Instructions

You dice the onions and slice the mushrooms into slices and then into strips.

If you use tofu or tempeh, crumble these and season them properly with the spices above. Cracked Freekeh or TVP are soaked in hot water with the spices.

Now fry the onions and mushrooms. Then add the tofu, tempeh, freekeh or TVP. And cook it briefly.

Dice the bell peppers or other vegetables you have left. Open the can of corn and discard the water. Add all ingredients except the water and cashews.

Now blend the cashews with water to a creamy consistency. Add these to the soup. Taste again and add some spices to your taste.

Cook this soup until the peppers and the freekeh are soft.

If you want to cover the vegan pizza soup with puff pastry or shortcrust pastry as in the photos, then use ovenproof bowls and cut out a circle as big as the bowl. Now cut out faces or other motifs and place the dough on the bowls filled with pizza soup.

Place the bowls in the oven for about 20-30min at 350 F . Or until the desired brownness is achieved.

Notes

* Shortcrust

400g of flour

50 g cashew butter or Tahini

150 g of water

a bit of salt

knead into a smooth dough and if necessary add some more water or flour. Depending on the type of flour, it may be that you need more or less flour. The shortcrust pastry should not stick. Roll out thinly, about 0.5 cm thick.

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