It has been 150 degrees outside until this week! That means, it is the best time of year. Soup time. This vegan creamy Bolognese soup is truly one of the best. I have been dubbed “the soup queen” by more than one person. This easy, creamy, hardy soup will make sure I keep that title and reign supreme. This is the cozy, warm socks and sweater, soup of your dreams. Onions, garlic, celery, carrots, a but of nutmeg. Tomatoes and cream. Noodles. Honestly, it is everything.
What You Need For This Vegan Soup:
- Onions, Celery, Garlic and Carrots: This is a classic Bolognese base.
- Vegan Beef: I used Beyond Beef.
- White Wine: I used a slightly sweet wine, but any kind you enjoy cooking with works.
- Tomato Sauce, Crushed Tomatoes and Tomato Paste: I love using all three to get the right texture and flavor.
- Vegetable Broth: Homemade or store bought.
- Nutmeg: I think this is pretty important!
- Vegan Cream and Vegan Parmesan: I used Country Crock Plant Cream.
- Pasta: I used vegan pappardelle.
I have loved so many soups in my day. However, this vegan creamy Bolognese soup is truly one of the greatest. It is so incredibly yummy and cozy. It creates a smell in my house that I want all fall and winter. You may love a pumpkin spice candle. Or a vanilla. But I want creamy Bolognese soup turned into a candle. This easy soup will make everyone extremely happy.
Why Should You Make This Bolognese Dish?
- It is so freaking delicious!
- This soup is soup-er simple.
- The greatest tomato soup of all time.
- Hearty and so comforting.
- Everyone will love it!
Vegan Creamy Bolognese Soup
Ingredients
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 1 Cup Carrots, diced
- 2 Stalks Celery, diced
- 6 Cloves Garlic, chopped
- 1/4 Cup Tomato paste
- 1 Pound(16oz.) Vegan beef, I used Beyond Beef
- 2 Cups White wine, vegan
- 2 Cups Vegetable broth
- 1 Can(14oz) Tomato sauce (tomato puree not ketchup)
- 1 Can(14oz) Crushed tomatoes
- 1/4 teaspoon Nutmeg
- 1 1/2 Cups Vegan heavy cream, I used Country Crock Plant Cream
- 1/2 Cup Vegan Parmesan, I used Violife
- 8 Ounces Pasta, cooked
- Salt and Pepper to taste
Instructions
- Heat the olive oil on medium high heat in a large pot.
- Add the onion, carrots, celery, and garlic to the pot. Sauté, reducing heat as needed until the onions are translucent. About 3-4 minutes.
- Season with a pinch of salt and pepper. Then add the tomato paste. Stir to combine everything.
- Add the vegan beef to the pot. Break it up into chunks with a wooden spoon. Sauté until browned. About 5 minutes.
- Next add the wine and stir to combine. Bring to a simmer and reduce heat to medium low. Allow the wine to cook off and mostly be absorbed. About 4-5 minutes.
- Pour the broth, tomato sauce and crushed tomatoes into the pot. Stir to combine.
- Sprinkle in the nutmeg and a pinch of salt and pepper.
- Bring to a simmer, reduce heat to medium low. Then let simmer for about 5 minutes.
- Add the vegan cream and vegan Parmesan. Stir to combine. Let simmer for a few more minutes until the vegan Parmesan has melted.
- Add the cooked pasta to the pot. Simmer for a few more minutes making sure the pasta is hot. (I kept the pasta the way it was for photos and to show what it looks like. I recommend if you want it to be easier to eat with a spoon breaking it into smaller pieces)
- Taste and adjust seasonings. Adding more salt and pepper if needed. Enjoy!
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Nutrition
The soup queen strikes again! I wanted something easy to make this weekend and I already had pretty much all the ingredients on hand for this recipe. It was fast, easy and AMAZINGLY delicious!!! Instantly going into our recipe rotation! I could not stop dreaming about the leftovers the next day.
Can this be made without the wine?
It won’t have quite the same flavor as a classic Bolognese, but it should work fine without it. You can add a little more broth to replace the wine if you need to!