Cozy up with a warm bowl of Trader Joe's Vegan Pepperoni & Cheese Soup. This creamy, savory dish combines plant-based pepperoni, cheesy flavors, and rich coconut milk for a comforting meal that's perfect for any season.
Why You'll Love This
- Rich and Creamy: Thanks to vegan cheeses and coconut milk.
- Easy to Make: One-pot, minimal prep.
- Packed with Flavor: Bold seasonings, herbs, and smoky vegan pepperoni.
- Vegan Comfort Food: Indulgent yet plant-based!
Other Soups You’ll Love
- Vegan Chili's Loaded Baked Potato Soup
- Everything But the Kitchen Sink Soup
- Justine Doiron Inspired Squash & Fennel Soup (vegan)
- Vegan Broccoli Cashew Cheddar Soup Recipe
- Corn and Vegetable Soup with Vegan Scallops
Ingredients
- 4 slices Trader Joe's Cashew Cheddar
- ¼ cup Trader Joe’s Vegan Parmesan
- 1 pack Unsweetened Coconut Milk
- 1 tbsp Vegan Butter
- 2 tbsp Flour (optional for roux)
- 1 cup Extra-Firm Tofu (cubed)
- ½ cup Vegan Pepperoni (sliced)
- 1 tsp Garlic Powder
- 1 tsp Dried Herbs (thyme, oregano, or basil)
- Salt & Black Pepper to taste
Steps
- Make the Roux (Optional): In a medium pot over medium heat, melt vegan butter. Whisk in flour until smooth, cooking for 2-3 minutes.
- Build the Base: Add coconut milk, stirring until smooth. Bring to a simmer.
- Add Ingredients: Stir in cashew cheddar, vegan parmesan, garlic powder, dried herbs, salt, and pepper. Add tofu and vegan pepperoni.
- Simmer: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- Finish: Adjust seasoning to taste. Garnish with fresh herbs or greens.
Variations
- Add Veggies: Include bell peppers, spinach, or kale for extra nutrients.
- Spicy Twist: Add red pepper flakes or hot sauce for a kick.
- Low-Carb Option: Skip the flour for a lighter version.
Substitutions
- Cheese: Use any favorite vegan cheese brands.
- Milk: Substitute coconut milk with oat or soy milk for a milder taste.
- Protein: Swap tofu for chickpeas or white beans.
FAQ
Q: Can I make this soup ahead of time?
A: Yes, store leftovers in an airtight container for up to 3 days.
Q: Can I freeze this soup?
A: Avoid freezing as the texture may change due to the coconut milk and vegan cheeses.
Q: How can I thicken the soup without flour?
A: Use blended potatoes or cashew cream for a naturally thick consistency.
Other Soups You’ll Love
- Vegan Chili's Loaded Baked Potato Soup
- Everything But the Kitchen Sink Soup
- Justine Doiron Inspired Squash & Fennel Soup (vegan)
- Vegan Broccoli Cashew Cheddar Soup Recipe
- Vegan Lasagne Bean Soup
Top Tip
Stir frequently to prevent sticking and ensure even melting of the cheeses.
Hint
Serve with crusty bread or a side salad for a complete and satisfying meal.
Trader Joe's Vegan Pepperoni & Cheese Soup
Cozy up with a warm bowl of Trader Joe's Vegan Pepperoni & Cheese Soup. This creamy, savory dish combines plant-based pepperoni, cheesy flavors, and rich coconut milk for a comforting meal that's perfect for any season.
Ingredients
- 4 slices Trader Joe's Cashew Cheddar
- ¼ cup Trader Joe’s Vegan Parmesan
- 1 pack Unsweetened Coconut Milk
- 1 tablespoon Vegan Butter
- 2 tablespoon Flour optional for roux
- 1 cup Extra-Firm Tofu cubed
- ½ cup Vegan Pepperoni sliced
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Herbs thyme, oregano, or basil
- Salt & Black Pepper to taste
Instructions
- Make the Roux (Optional): In a medium pot over medium heat, melt vegan butter. Whisk in flour until smooth, cooking for 2-3 minutes.
- Build the Base: Add coconut milk, stirring until smooth. Bring to a simmer.
- Add Ingredients: Stir in cashew cheddar, vegan parmesan, garlic powder, dried herbs, salt, and pepper. Add tofu and vegan pepperoni.
- Simmer: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- Finish: Adjust seasoning to taste. Garnish with fresh herbs or greens.
