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Grey bowl filled with vegan cream of chicken soup on white square tiles.

Vegan Cream Of Chicken Soup

5 from 1 vote
This vegan cream of chicken soup is thick, hearty and makes an extremely flavorful, comforting winter dish. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse Jennes


  • Cutting board
  • Sharp knife
  • Measuring cups or kitchen scale
  • Dutch oven or large pot


  • 1 onion
  • 3-4 medium carrots
  • 4-6 celery sticks with leaves
  • 2 tablespoons avocado oil or preferred cooking oil
  • ¼ cup white wine
  • 3 cups (700 ml) vegetable broth more as needed
  • ¼ cup (65 g) pure cashew butter see notes
  • 2 teaspoons poultry seasoning
  • ¼ teaspoon garlic powder
  • 1 bouquet garni see notes
  • 1 cup (80 g) soy curls (or soy crumbles) rehydrated in 1 ¼ cup (300 ml) water
  • cup (125 g) white rice


  • Finely mince the onion.
  • Wash the carrots and the celery. Cut the carrots lengthwise in half and into thin slices. Cut the celery into slices (see step-by-step pictures in post above).
  • Rehydrate the soy curls in 1 ¼ cup(300 ml) of water (or as indicated on the package)
  • Heat a Dutch oven or stockpot with avocado oil (or your preferred cooking oil). When hot, sauté the onion over medium-high heat until fragrant.
  • Add in the carrots and celery and sauté for 5 minutes while stirring frequently.
  • Deglaze with white wine.
  • Pour in the vegetable broth (start with 3 cups). Then, add in the cashew butter, poultry seasoning, garlic powder and bouquet garni. Cover with a lid and simmer for 10 minutes over medium heat. The cashew butter will dissolve thicken the soup.
  • Finally, add in the rehydrated soy curls and whole grain rice. Cover again and simmer for 10 minutes or until the rice is cooked. Add more vegetable broth (or water) as needed. Adjust the seasoning.


  • White wine: you can skip the wine or replace it with 1 teaspoon of apple cider vinegar.
  • Cashew butter: do not substitute the cashew butter with another type of nut butter as cashew has a very neutral flavor. If needed, you can replace one and a half cups of broth with 1 can of full-fat coconut milk and add 1-2 teaspoons of corn starch to thicken the soup.
  • Bouquet garni: use 1 bay leaf, 5 cloves, 3 juniper berries, 5 peppercorns and some fresh or dried thyme instead of a bouquet garni. If your broth is already well-seasoned, you can leave it out completely.
  • Rice: you can sub white rice with brown rice. Adapt the cooking time accordingly. Note that it will absorb more water, leaving you with very little soup. You might have to add some more vegetable broth to thin it out.
  1. Time-saving tip: use pre-chopped soup vegetables (often found in the refrigerated or frozen vegetable section of your grocery store).
  2. Storage tips: you can store the vegan chicken soup in an air-tight container in the refrigerator for 4 to 5 days.
  3. Freezing tips: you can freeze it in an air-tight container for up to 3 months. Only freeze the soup if all the ingredients were fresh.
  4. Reheating tips: reheat it in the microwave or over low heat on the stove. add a splash of vegetable broth (or water) if it thickened as it cooled down.


Calories: 333kcal | Carbohydrates: 31g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Fiber: 9g | Sugar: 7g
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