When the temperature drops, nothing beats a bowl of warm, comforting soup. This vegan creamy Bolognese soup is exactly that — rich, hearty, and unexpectedly cozy. Packed with aromatic vegetables, savory plant-based “beef,” bright tomato flavors, a touch of nutmeg and a creamy finish, it captures everything you want in a bowl of comfort. It’s simple to make, satisfying to eat, and fills the house with an irresistible aroma that feels like home.
What You Need For This Vegan Soup:
- Onions, celery, garlic and carrots: The classic soffritto base that builds flavor.
- Vegan beef: I used Beyond Beef for a meaty texture.
- White wine: Any cooking wine you enjoy works; I used a slightly sweet variety.
- Tomato sauce, crushed tomatoes and tomato paste: Using all three gives depth and the right texture.
- Vegetable broth: Homemade or store-bought is fine.
- Nutmeg: A small but important addition that enhances the creaminess.
- Vegan cream and vegan Parmesan: I used Country Crock Plant Cream and Violife Parmesan.
- Pasta: I used vegan pappardelle; cooked pasta is stirred into the soup at the end.
This soup combines familiar Bolognese flavors with a creamy, spoonable texture. It’s the kind of dish that turns a chilly evening into something warm and indulgent. The blend of sautéed vegetables, browned vegan beef, wine, tomatoes and cream is comforting without feeling heavy. Serve it with crusty bread or enjoy it as a complete one-pot meal. It’s also a great dish to make ahead and reheat — the flavors only improve over time.
Why Should You Make This Bolognese Dish?
- Delicious: rich tomato and savory plant-based “meat” flavors.
- Simple: straightforward steps and pantry-friendly ingredients.
- Comforting: a creamy, warming bowl perfect for cool weather.
- Hearty: filling enough to serve as a main course.
- Crowd-pleasing: approachable for vegans and non-vegans alike.
Vegan Creamy Bolognese Soup
Ingredients
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 1 Cup Carrots, diced
- 2 Stalks Celery, diced
- 6 Cloves Garlic, chopped
- 1/4 Cup Tomato paste
- 1 Pound(16oz.) Vegan beef (such as Beyond Beef)
- 2 Cups White wine
- 2 Cups Vegetable broth
- 1 Can(14oz) Tomato sauce (tomato puree)
- 1 Can(14oz) Crushed tomatoes
- 1/4 teaspoon Nutmeg
- 1 1/2 Cups Vegan heavy cream
- 1/2 Cup Vegan Parmesan
- 8 Ounces Pasta, cooked
- Salt and pepper to taste
Instructions
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Heat the olive oil over medium-high heat in a large pot.
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Add the onion, carrots, celery and garlic. Sauté, reducing the heat if necessary, until the onions are translucent — about 3–4 minutes.
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Season with a pinch of salt and pepper, then add the tomato paste and stir to combine.
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Add the vegan beef, breaking it up with a wooden spoon. Sauté until browned, about 5 minutes.
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Pour in the wine, stir, bring to a simmer and reduce the heat to medium-low. Let the wine cook off and mostly absorb, about 4–5 minutes.
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Add the vegetable broth, tomato sauce and crushed tomatoes. Stir to combine.
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Sprinkle in the nutmeg and another pinch of salt and pepper.
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Bring the soup to a simmer, then reduce heat to medium-low and let it simmer for about 5 minutes to meld flavors.
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Stir in the vegan cream and vegan Parmesan. Let simmer a few more minutes until the cheese melts and the soup is creamy.
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Add the cooked pasta and heat through for a few minutes. For easier spooning, break long pasta into shorter pieces before adding if desired.
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Taste and adjust seasonings with more salt and pepper if needed. Serve hot and enjoy.
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