I’ve got the perfect recipe for all pizza fans and soup lovers: pizza soup! This recipe is a genius fusion and it will change your comfort food game. Imagine all the goodness of pizza in a cozy bowl of soup. And the recipe is vegan and takes only 20 minutes to make!
Why This Recipe Works
If you haven’t tried pizza soup yet, you definitely need to give this recipe a try. It’s perfect when you feel like having comfort food, but you’re torn between a slice and a slurp.
It might sound a bit weird, but it’s actually all the delicious flavors of pizza turned into a soup. So picture mushrooms, corn, bell pepper, cherry tomatoes, and vegan ground beef all in a tangy tomato sauce seasoned with Italian spices. It’s a flavor bomb and every spoonful is warming, comforting, and perfect for those chilly nights in fall and winter.
And the recipe is a real breeze to make. All in all, you need about 20 minutes, so it’s the perfect recipe for busy weeknight dinners or lazy weekends.
I love that you have that pizza flavor everyone loves but you don’t need to worry about making a pizza dough and baking the pizza. It’s a hassle-free one pot meal that is easy to throw together and it’s also incredibly kid-friendly.
Plus, the recipe is super flexible and versatile. You can customize it with your preferred pizza toppings – olives, vegan pepperoni, sausage, green bell pepper, spinach or maybe a sprinkle of vegan shredded cheese.
I like to serve the pizza soup with fresh baguette or crusty bread. You could even serve it with garlic bread.
So gather your ingredients and give this soup a try. It’s a funny and comforting twist on a classic comfort food we all love!
Ingredients & Substitutions
- Corn – use frozen or canned corn.
- Cherry Tomatoes
- Mushrooms – white or brown button mushrooms.
- Bell Peppers – I used a red and a yellow one. You could also replace it with a green one.
- Vegan Ground Beef – use your favorite brand. Either frozen or fresh. You could also replace it with smoked tofu.
- Onion & Garlic
- Vegan Cream – I used a soy-based, store-bought version.
- Vegan Cream Cheese – either use your favorite store-bought dairy-free cream cheese or make a homemade version with cashews.
- Tomato Passata
- Spices – oregano, basil, and sweet paprika.
- Salt & Pepper
How To Make This Recipe
1. Step: Finely chop the onion and the garlic.
2. Step: Dice the red and yellow bell pepper.
3. Step: Slice the mushrooms.
4. Step: Cut the cherry tomatoes into halves.
5. Step: Heat some olive oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
6. Step: Add the mushrooms and bell pepper and cook for another 3 minutes on high heat. Stir often.
7. Step: Add the spices and cook for another minute.
8. Step: Then add the tomato passata, vegetable broth, vegan cream and cream cheese.
9. Step: Add the cherry tomatoes and cook for 10 minutes on medium heat.
10. Step: In the meantime, heat some oil in a pan and pan-fry the vegan ground beef crumbles until browned and crispy (or as directed on the package).
11. Step: Add the vegan beef crumbles and stir well. Season with salt and pepper.
12. Step: Sprinkle with fresh basil and parsley and serve with baguette or crusty bread.
Storing
Stored in an airtight container in the fridge, it will last 3-4 days.
Freezing
You can freeze this soup for up to 3 months. Make sure to let it cool down completely before freezing it in a freezer-safe container or a freezer bag.
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I Love To Hear From You!
I hope you like this vegan pizza soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Pizza Soup
Equipment
- 1 chopping board
- 1 kitchen knife
- 1 large pot
- 1 pan
Ingredients
- 1 large onion, finely chopped
- 1 clove of garlic, finely chopped or minced
- 1 red bell pepper, cut into cubes
- 1 yellow bell pepper, cut into cubes
- 9 oz button mushrooms, sliced
- 1 1/2 cups cherry tomatoes, cut into halves
- 1 can sweet corn
- 2 cups passata
- 1/2 cup vegan cooking cream (I used a soy-based version, but you could also use oat-based vegan cooking cream)
- 1/2 cup vegan cream cheese
- 2 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika powder
- salt, to taste
- black pepper, to taste
- 9 oz vegan ground meat (refrigerated or frozen)
Instructions
- Finely chop the onion and the garlic.
- Dice the red and yellow bell pepper.
- Slice the mushrooms.
- Cut the cherry tomatoes into halves.
- Heat some olive oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
- Add the mushrooms and bell pepper and cook for another 3 minutes on high heat. Stir often.
- Add the spices and cook for another minute.
- Then add the tomato passata, vegetable broth, vegan cream and cream cheese.
- Add the cherry tomatoes and cook for 10 minutes on medium heat.
- In the meantime, heat some oil in a pan and pan-fry the vegan ground beef crumbles until browned and crispy (or a directed on the package).
- Add the vegan beef crumbles and stir well. Season with salt and pepper.
- Sprinkle with fresh basil and parsley and serve with baguette or crusty bread.
Notes
- Stored in an airtight container in the fridge, it will last 3-4 days.
- You can freeze this soup for up to 3 months. Make sure to let it cool down completely before freezing it in a freezer-safe container or a freezer bag.
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