Naturally Vegan: Creamy Gluten-Free Loaded Baked Potato Soup

BY Alexa Soto
October 30, 2018

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Photography by Alexa Soto for Edible San Diego

A vegan and gluten-free soup for fall that tastes like a loaded baked potato

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Fall is all about creamy, comforting soups. This one has all the indulgent flavors and textures of a loaded baked potato, but is naturally vegan and gluten-free. If you don’t feel like making your own vegan sour cream, you can find it pre-made at most grocery stores.

Ingredients

Serves 4

FOR THE POTATO SOUP

1 tablespoon olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
6 cups (about two pounds) gold potatoes, peeled and diced into pieces
4 cups filtered water
1 tablespoon vegetarian bouillon
3 cups cashew milk, unsweetened
¼ cup nutritional yeast
1 teaspoon ground pepper
1 cup chopped carrot
1 cup chopped celery

FOR TEH TEMPEH BACON

1 tablespoon maple syrup
1 teaspoon liquid smoke
2 tablespoons tamari
2 packages tempeh

FOR THE CASHEW SOUR CREAM

½ cup raw cashews, soaked for 1 hour
¼ cup unsweetened nut milk
Diced green onions or chives

Instructions

First, make the soup. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for three minutes; add garlic and cook for one minute more. Add diced potatoes, filtered water, bouillon, cashew milk, nutritional yeast, and black pepper.Stir well to ensure the bouillon is dissolved. Bring to a boil and cook for 10 minutes or until potatoes are tender when pierced with a fork.
Reduce heat to simmer and carefully transfer about half of the soup to a blender; process until smooth.
Add chopped carrots and celery into the pot of soup and simmer over medium heat for five minutes. Then add pureed soup back into the pot. Reduce heat to low and simmer for 15 minutes. Taste and adjust seasonings before serving.
Next, make the smoky tempeh bacon. Preheat oven to 375°.
Whisk together maple syrup, liquid smoke, and Tamari in a shallow bowl. Slice tempeh and place in a bowl, coating each piece with the sauce. Set aside for 20 minutes.
Place marinated tempeh on a baking sheet and cook for 10 minutes, flipping once.
Then, make the cashew sour cream. Place all sour cream ingredients cream in a blender and process until smooth.
Pour into a small bowl or container and place in fridge until ready to use.
Top bowls of soup with cashew sour cream, smoky tempeh, vegan cheddar cheese, and green onions or chives.

Alexa Soto

Alexa is the food photographer & recipe developer behind Fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta. Her goal is to always show that vegan food is JUST food! She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop up event service that creates vegan meals using curated local San Diego produce. You can follow her work on Instagram at @alexafuelednaturally