Vegan Smoked Cream of Pickle Soup
This soup is a delightful blend of flavors, combining the creaminess of coconut milk with the tangy punch of pickle puree. I adore how the smoked tofu adds a...
I have a soft spot for soups that warm the soul, and this Vegan Smoked Cream of Pickle Soup does just that!
Growing up, my grandmother would make her version of creamy soups, always adding a twist that made them special.
One day, I decided to put my own plant-based spin on it, and let me tell you, the addition of pickle puree and smoked tofu is a game changer.
It’s a fun and comforting dish that always brings me back to those cozy kitchen moments.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the smoked tofu for another protein like chickpeas or tempeh if you prefer. The pickle puree is the star here, so don’t skimp on quality pickles - the flavor really shines through!
Tips & Notes
- •I love to keep my gnocchi in the freezer, so I can whip up this soup anytime I crave it.
- •Adding a squeeze of lemon juice right before serving brightens up the flavors beautifully!
Recipe Variations
- •Sometimes, I’ll throw in a handful of kale or spinach for some extra greens.
- •If I’m feeling adventurous, I might add a dash of smoked paprika for an extra smoky kick!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well, so you can enjoy it later—just remember to leave out the gnocchi if you plan to freeze it, and add it fresh when you reheat.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! Just keep in mind the gnocchi might soak up a bit of the liquid, so you may need to add a splash of water or broth when reheating.
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Ingredients
Instructions
- 1
Start by heating the vegan butter in a large pot over medium heat. Once melted, add the minced onion and sauté until translucent, about 5 minutes.
- 2
Add the minced garlic and chopped potato to the pot. Cook for another 3-4 minutes, stirring occasionally.
- 3
Pour in the vegetable broth and water. Bring the mixture to a gentle boil.
- 4
Once boiling, add the gnocchi and let it cook according to package instructions, usually around 2-3 minutes.
- 5
While the gnocchi is cooking, add in the pickle puree, cubed smoked tofu, pickle juice, dill, and nutritional yeast. Stir until everything is well combined.
- 6
Slowly pour in the coconut milk, stirring continuously to create a creamy texture. Allow the soup to simmer for an additional 5-10 minutes.
- 7
Taste and adjust the seasoning if needed, adding salt, pepper, or more pickle juice to your liking.
- 8
Serve hot, garnished with a sprinkle of fresh dill if you have it on hand. Enjoy!
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