I feel like you’re either really a soup person, or you’re very indifferent about soup. There’s no in-between.

Raving fan or lacking enthusiasm.

Obsessed or completely neutral.

“I could literally have it for every dinner” or “Meh, I’ll have it if it’s there.”

You. Can. Only. Be. One.

My dad? He’s a raving fan. He loves soup. So much so, that when he told me this little fact about himself, he just started naming his soup loves, one after the other for like…a solid minute or two.

I didn’t realize my dad had such an appetite for soup, but it came in handy the next week when I came down with a cold. I thought back to this conversation and decided right then and there it was time to get my veggie on and make some vegetable soup.

I Googled, made the first recipe I found, and it was great. Made a big ol’ batch and it lasted the exact amount of days my cold did.

Coincidence? I think not.

The soup was great, but I made a few tweaks and changes to make it (in my opinion) even better. And that’s the recipe I’m sharing with you today!

This recipe is very much based on Hummusapien’s recipe for Vegetable Soup. It’s yummy, super easy, and just an awesome way to get a lot of veggies into your body.

But let’s talk about the small (but important) changes I made!

• Instead of potatoes, I used sweet potatoes. Why? I had them on-hand. But I also prefer them because they’re a little less starchy than their non-orange cousins.
• Instead of sautéing the garlic with the onions, I added it right before the broth. You have to do a little sautéing before this soup simmers away, and because of that, my garlic started to burn in the original recipe. In my version, I ended up throwing it in about 30 seconds before I added my liquids so it could get fragrant but not burn.
• I used fire-roasted tomatoes instead of regular diced tomatoes. Just for some extra…somethin’ somethin’. They contribute to the final flavor of the broth so much, so I wanted a little bit of that char and sweetness that you get out of a can of the fire-roasted variety.
• Instead of one can of kidney beans, I used two. Mostly for extra protein, but also because I honestly had never bought kidney beans before this recipe and THEY ARE SO GOOD.
• Speaking of the beans, I added them right before serving. In the original recipe, you actually simmer the beans, which I found made them kinda mealy in texture. I love kidney beans’ creamy texture, so I decided to preserve that as much as possible and gently heat them in the hot soup right before serving.
• Instead of corn, I used frozen peas. Both are honestly good, but again, I wanted a little bit more protein. I chucked them in at the end of cooking with the beans.
• I left out the celery. Because I hate it. Honestly my least favorite food.
• I also left out the bay leaf. I never buy them because I’m not convinced they actually do anything to the recipe. Maybe I’m naïve. But I’ll probably never know because I’ll probably never buy them.
• I also also left out the lemon juice. I didn’t think it needed it with the fire-roasted tomatoes, but feel free if you want to brighten up the flavors a bit!

Serve with some yummy bread, extra fresh-cracked pepper, and you are entering a place known only as Yumtown, my friends.

And I’m sure you’re definitely wondering if self-proclaimed Soup Lover, Papa Fooduzzi liked this soup.

The answer is yes. A resounding yes.

The post Easy Vegetable Soup appeared first on Fooduzzi.

Any guesses what makes it so gosh-darn creamy? I’ll give you a hint:

YEP. Cauliflower in the houuuuuse.

Well, I guess it’s technically in the soup. Which is technically where the the cauliflower is living. Until it gets eaten. Then the “cauliflower house” is technically my belly.

This blog post has gotten off to a very weird start.

Anywho. HI. Welcome to soup season! My nose is perpetually sniffling, I’m constantly under my favorite fuzzy blanket, and I’m almost always holding a mug of piping-hot coffee.

Which, now that I think about it, might be the reason of the very silly beginning of this blog post. Oh well.

Regardless, I’ve been frigid. So soup has been at the forefront of most of my meals the past few weeks.

And can we just say that tomato soup is pretty much the king of all soups? Perfect for dipping, slurping, or cozying up next to.

I have loved tomato soup since I was wee, and it is surprisingly simple to make. Like, done in 15 minutes simple. Like, you only need a handful of ingredients simple. Like, you’ll be the ultimate meal prep champion if you make it simple.

That’s right friend. Tomato soup made so simple. Let’s do it.

So you may have noticed that I didn’t call this recipe “tomato soup.” There are a few reasons for that:

1. BOOOOORING.
2. SEO, man. No way would I rank for that on Google.
3. Um…boring. SO freaking boring.
4. This recipe is SO MUCH more than boring ol’ tomato soup.
5. Have I said boring?

So! Let’s break down that title, shall we?

CREAMY. We’ve established that the creamy part of the recipe title comes from everyone’s favorite anemic-looking veggie, cauliflower! You guys know I’m not the hugest fan of cauliflower, but I do appreciate it being used in tasteful ways. This is one of those ways. It adds the right amount of creaminess without the use of any other creamy soup-makers like flour, cornstarch, heavy cream, or butter. Plus, extra veggies in soup are never bad things.

VEGAN. We understand this term, yes? No animal products whatsoever. If you’re reading this blog, chances are you’re vegan, vegetarian, or vegan / vegetarian-curious. Or maybe you just love tomato soup! Either way, you’re getting an animal product-free vegan soup out of the deal.

SAN MARZANO. Okay! The interesting part of the recipe title. Do you know of the amazing, wonderful San Marzano tomatoes? They are the most tomato-y tomatoes you’ll ever find. They’re from a specific place in Italy (San Marzano sul Sarno), and they’re extraordinarily “meaty” rather than seedy. They’re sold in big cans at the supermarket, and, according to Taste Cooking,  you can almost always guarantee that you’re getting the real-deal San Marzanos if:

• They’re whole, peeled tomatoes (not crushed or diced)
• The DOP and consortium certifications are on the can
• There’s a certification number at the bottom of the can
• They’re a bit pricier than your average whole, peeled tomatoes

They have a terrific flavor, and because there are so few ingredients in this soup, the difference really shines. That said, if you can’t find them, feel free to use your favorite whole, peeled canned tomatoes.

TOMATO SOUP. At its core, this recipe is a tomato soup recipe. But, again. It’s so much more. See above for the deets.

Velvety, creamy, cozy tomato soup, ready in 15 minutes for your dipping, slurping pleasure.

Crusty bread dippers at the ready, friends! Let’s dive in.

How to Make Creamy Vegan San Marzano Tomato Soup:

The post Creamy Vegan San Marzano Tomato Soup appeared first on Fooduzzi.

Those are the days that one of the most “Pittsburgh” restaurants ever, Eat’n Park, serves my favorite soup of all-time: Cream of Broccoli.

I adore it. It’s creamy, thick, broccoli-y, and salty. For not being a huge soup person, I love love love this soup.

So much so, I decided to make it for the blog!

Well, an iteration of it for the blog. This one is super broccoli-forward, and nice and thick and creamy.

And wow. wowowoow. It’s so simple. Like 30 minutes. And it’s perfect for this time of year.

Do you serve soup for Thanksgiving dinner? I feel like it’s a thing with some families.

If that’s you, yay! You have an awesome and fairly healthy soup recipe to try!

If not, that’s okay! Make it next weekend! You know. For when you literally can’t fit one more spoonful of mashed potatoes in your mouth.

Not like that could ever happen. But like, just in case.

So we’re doing broccoli two (or three if you’re feeling adventurous!) ways in this soup:

1. We sauté it with some onion, and then blend it until smooth. It’s like a blended broccoli broth!
2. We simmer small chunks in the broccoli broth along with some carrot matchsticks for some sweetness.
3. We fry some small florets in olive oil with salt + pepper + garlic powder for a crunchy garnish! Bread chunks too, if you desire. Which you should. Mark says that they totally complete the soup experience.

So this is really cream of broccoli soup, you know? Just so much broccoli in the best way possible.

Broccoli is probably my favorite vegetable, so I’m all about the excess of it happening here.

After I took these pictures, I decided to throw some carrot matchsticks into the mix and yum. It added the perfect amount of sweetness and pop of color. And I never turn down an extra veggie in my life.

Unless it’s celery. Celery’s the worst, man.

And that’s that! A super simple, veggie-packed, thick, and creamy soup ready to make your life extra cozy. <3

Enjoy!

The post Creamy Vegan Broccoli Soup appeared first on Fooduzzi.

We’re making chili today, friends! And it can be in front of your face in just 20 minutes.

Until we get that whole smell-o-vision thing figured out, this is as good as I can do.

Chili is, by far, one of my favorite foods. Especially because it has been, oh, a cool zero degrees F here in Pittsburgh for the past week.

If you’re a pun fan, you could say it’s kinda…chilly.

*badumbum*

If there’s cold, frosty weather, I need warm, comforting chili. It’s one of my personal philosophies.

And because I’m currently going through a phase of my life where I want every single thing buffalo’d, Vegan Buffalo Chickpea Chili is on the menu today. And holy moly is it as good as it sounds!!

First things first: this chili isn’t jam-packed full of vegetables. I love chili, but I do not love a lot of different things inside my chili. Usually, this girl is all about getting in as many veggies as possible. There’s a time and a place for a veggie explosion. But with chili, minimalism is bliss, friend.

Feel free to add things like frozen corn, peas, and/or green peppers if you so desire, but I think you’ll love the minimal ingredient list here!

It all starts out with some garlic. 3 cloves, to be exact. Then add in some canned tomato sauce and canned fire roasted tomatoes. Bring that up to a boil and add your seasoning – chili powder, cumin, salt, and pepper.

Then make.it.spicy. I use and am addicted to Frank’s Red Hot when it comes to anything buffalo’d, and it works especially well in this chili. Sometimes I like to think about foods in terms of colors – your chili powder and cumin give this chili a deep “dark red flavor,” while the Frank’s Red Hot with all of its sharp cayenne spiciness gives it that “bright orange flavor.” They balance each other perfectly.

Does that make sense? My brain is weird.

Then! Protein, bb. Chickpeas and brown rice go into the pot! You can change these too if you want, but I love the combo. There’s something so satisfying about a chickpea, especially in soup. And I <3 rice in soup always. I find that they both give a delightful texture to this chili!

Once your chickpeas and rice are hot, you’re good to go. The spice, warmth, and comfortingness (totally a word, right?) is exactly what I need on a cold winter day.

I hope you give it a try, friend. Stay warm spicy!

The post 20 Minute Vegan Buffalo Chickpea Chili appeared first on Fooduzzi.

It’s so good, I chose to have a bowl of it over the millions of baked goods I made over the weekend in preparation for the holiday festivities here on the blog for lunch yesterday.

Soup > Dessert almost never. But today? Soup > Dessert.

We had a non-veganized version of this soup for Thanksgiving a few weeks ago, and it seriously was my favorite part of the meal. Yes, even over the carbs. Simple ingredients, simple preparation, biiiig flavor. I was in love and knew I needed to make a vegan version for the blog asap.

And thus we have soup! And for this soup, I’m very thankful. Apparently the weather wizard has decided it’s officially December in Pittsburgh because dem temps are coooold right now. And while my chapped hands and lips aren’t too happy, my tummy is doing a happy dance because soup season is upon us!

This soup might just be the easiest soup you’ll ever make. Yes, seriously. It requires only three steps:

1. Roast the butternut squash. I love the flavor of butternut squash when it’s roasted, so I decided to do it here instead of sautéing it with all the other veggies. Yes, it adds an extra step, but it also adds tons of sweet, caramelized flavor that you just don’t get when sautéing. Plus it’s EASY. Place butternut on baking sheet, season with oil, salt, and pepper, and roast for 20 minutes. Done done done.

2. Sauté your other ingredients and add stock. Carrots and sweet onion are our other veg-o-choices here, and yum. You can definitely taste the carrot in the final product, and I love it paired with the bnut squash. You can also add stuff here like garlic and ginger (yummm), but it’s totally not necessary!

After your carrots and onion are slightly tender, you’ll add some cashews. I know. Weird, right? But stick with me. The original recipe calls for heavy cream. As a vegan alternative, cashews rock! They blend up nice and creamy after simmering in the veggie stalk to make this bisque more bisque-y.

3. Blend blend blend! I put the mixture in my high-powered blender and blended until almost smooth (I like a bit of texture here), but you could also use an immersion blender if you have one!

Okay, there is a fourth step, which is optional. But oh-so recommended:

4. Make Curried Pepita Brittle. I know this sounds a bit intimidating, but trust me. It makes this soup. It’s crunchy and sweet and caramelized. Plus the little pinch of curry powder adds a sweet-yet-savory note to the soup that makes me all kinds of happy. Another option is to sauté the pepitas with a bit of coconut oil and just toss them in curry powder and salt, but I think the brittle is the way to go here.

And that’s that! Vegan Butternut Carrot Bisque in 30 minutes!

Enjoy this creamy, dreamy love, friends!

The post Vegan Butternut Carrot Bisque with Curried Pepita Brittle appeared first on Fooduzzi.

I’m having a serious moment with soup. When I don’t know what to make dinner, I’m frequently found checking the food closet for veggie broth so I can whip some up.

When I was a kid, there were three soups I went absolutely crazy for: Broccoli & Cheese, Chili, and French Onion. So when we were out to dinner a few years ago and they had french onion soup on the menu, I was super duper excited because I hadn’t had it in FOR-EV-ER. However, something told me to check the ingredients just to make sure it was veg-friendly.

Who knew that a soup made mostly of onions is made with beef broth? I mean, you probably knew because you’re a smartie. I’m probably very late to this party. But I was super surprised and went french onion soup-less that meal. Womp womp.

Luckily, one simply does not need beef broth when making a sweet and savory french onion soup. Oh no. You can make it compleeeetly vegan. All with a few special ingredients…

Starting with mushrooms! Woot woot. I love me some mushrooms. Like love love love. I like using baby bella mushrooms because they’re a bit meatier than those white button mushrooms. We’re going to simmer some vegetable broth with these baby bella mushrooms so that the broth becomes mushroomier, and therefore meatier.

Mushroomier is a fun word, no?

We’re also going to be doctoring up the broth with some red red wine. Fun, right?! If I’m being completely honest with you, Mark & I almost always have a box of red on our kitchen counter, so I just used a bit of that. It gives the broth that perfect rich brown color, and it adds some flava too. Yum yum.

And then. The caramelized onions. I would cover my entire life with caramelized onions if it was socially appropriate. I love them. So much. We caramelize a whole TWO pounds of white onions for this soup. So you know it’s going to be filled with deliciously sweet caramelized flava. Omg yes.

And then! French onion soup is begging for a crusty piece of bread smothered in some melty cheese on top. Choose gluten free bread and/or vegan cheese if you so desire! It all works beautifully.

I know you guys are going to loooove this soup. Enjoy, friends!

The post Vegan French Onion Soup appeared first on Fooduzzi.

It all happened on Monday actually. I was heading over to my parents’ house to clean out my childhood closet and gather up some old clothes to donate.

I needed air in my tires and gas, so I was going to stop on my way. The gas station I typically go to was under construction, so I decided to go to one near my parents’ house.

Getting gas went off without a hitch. But once I started putting air in my tires, everything went downhill fast. I don’t really know what exactly happened, but long story short, I ended up with a cap that barely kept the air in my tire.

I went into the gas station hoping for some electrical tape, but I came up blank. As I was explaining my situation to the cashier, a guy behind me was checking out and offered to come check out my car for me.

As soon as he touched the cap, the entire tire deflated. I just kind of stood there like this: ?

I figured I’d be calling AAA to help get my car to the shop, but the guy offered to change my tire and put on a spare. He wouldn’t even take money after I tried to pay him. I didn’t even catch his name.

In a time where everyone seems to be at each others’ throats, it was such an awesome lesson in selflessness.

It seriously gave me such a warm and cozy feeling all week.

…just like these curry noodles. Ba-dum-bum.

I really need to get better at these transitions.

But whatever. This curry is ridic. In the very best way possible.

Why this Cauliflower Curry with Sweet Potato Noodles rocks: 

• I was always super intimidated by curry for some reason, but I promise you it couldn’t be more simple. I know you’ll love it. And it takes only about a half hour to come together. Boom.
• It’s absolutely perfect for a cold winter night because it’s rich and creamy and ultra comforting. It truly doesn’t get more cozy than ginger, garlic, turmeric, and curry paste! Pro tip: make sure your red curry paste is vegan if necessary. I used this brand, and I got it from Whole Foods!
• It’s full of good-for-you ingredients like cauliflower and mushrooms and bell pepper. Ooh! And sweet potato noodles! And coconut milk! And…now I’m hungry again.

If you’ve never made curry before, this is a great starter recipe! Slightly spicy, totally flavorful, and seriously my new fave winter meal.

Enjoy, friends!

The post Cauliflower Curry with Sweet Potato Noodles appeared first on Fooduzzi.

Fun fact: I actually had a college professor semi-yell at me for saying “how goes.”

Today’s recipe has me all kinds of happy. Because this is the absolute pinnacle of comfort food in my book.

My mom made chili quite a bit when I was a kid. Whenever the weather would turn bitterly cold, there was absolutely nothing like bellying up to the table with a giant bowl of chili. Seriously, no food reminds me of my childhood more than chili.

Okay, except for maybe Peanut Butter Cap’n Crunch. But we’re gonna keep that on the DL.

ANYWAY when my good friend Kahlianne invited Mark and me to a chili cook-off a few weeks ago, you better believe that I jumped at the chance to veganize my childhood fave for a group of meat-eaters.

Mine was the only vegan/plant-based chili of the bunch, but I was totally delighted at reviews it was getting. It totally stood up to the meaty varieties, and I couldn’t have been more proud.

Seriously, I felt like a mom sending her kid off to school for the first time. Tears were shed. Speeches were given. It was a thing.

…but seriously, I couldn’t be more excited about how this chili turned out, and I just know you’re going to go crazy over it too!

So, this chili is easy. Like really easy. And that’s because it’s a bit more…minimalistic than other vegan chili recipes I’ve seen around the interwebs. You know I love my veggies, but my mom never added any to her chili, so I didn’t either. But go ahead and add some if you’d like! I’m thinking that peppers, onion, and garlic would be di-vine in this chili.

Also! Instead of the typical ground beef in Mama Fooduzzi’s chili, I’m using a variation of my fave Lentil Pecan Taco Meat / Vegan Meat Sauce Meat. This stuff. I love it so much. It’s soft and chewy from the lentils, and the pecans give it a nice meaty texture. Plus, once you add in some baked beans, it’s like a protein bomb in there. SO much plant-based protein goodness.

The sauce? My mom uses pureed tomatoes, but I picked up a can of marinara and used that instead. I loved the extra herbs and spices it gave the chili, and it also gave the chili a nice sweetness that was balanced with our spices. That sweet + heat thing…?

Speaking of, what would chili be without spices?! I tried to keep it to a minimum, so we’re using just the staples: chili powder, garlic powder, smoked paprika, and cayenne. Oh, and hot sauce. Because when I was a kid, I’d dump about a cup of hot sauce into each of my bowls of chili. We’re not using a cup here, just 2 Tbsp., but it’s enough to give the chili a nice bite.

Nothing is as comforting as mom’s chili. And now that it’s vegan, I can have it any time my heart desired.

I hope you give this one a try, friends. So. Much. Yum.

Enjoy!

The post Mom’s Homemade Chili Made Vegan appeared first on Fooduzzi.

This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Nutritional Yeast for this Vegan Roasted Broccoli & Cheese Soup.

omg. Yes, this is really happening!! Broccoli and cheese soup that’s warming, comforting, and totally 100% vegan.

How’s THAT for a happy Thursday?!

Soup is something I love and crave this time of year. Although I’m not outside much during the week because I work from home, there’s nothing better than sitting down to a big ol’ bowl of piping hot soup on a cold day. Soup is the pinnacle of comfort food, and I couldn’t love it any more in January.

SO. Soup’s on! And we’re doing a throwback recipe in honor of high school Alexa’s fave soup ever: Broccoli & Cheese.

Growing up, I used to frequent Panera quite a bit. If I wasn’t getting a chocolate-filled pastry, a frozen coffee drink, or a cinnamon crunch bagel (how is it so good?!), I would get their Broccoli and Cheese Soup. In a giant bread bowl. With a baguette for dipping on the side.

#carblove

But seriously, is there anything better than cheesy soup? Especially when roasted broccoli & garlic are involved? ESPECIALLY when it’s vegan?! Yeah, I don’t think so.

So, this soup is epic. In every way, shape, and form.

Like most delicious things, it starts out with roasted broccoli. If you haven’t gotten on the roasted broccoli train yet, make this your invitation to do so NOW. Roasted broccoli is so much sweeter and mouthwatering-er than boiled or raw broccoli. I can’t believe I love roasted broccoli enough to call it “mouthwatering,” but that’s where we are and I’m so not mad about it.

We’ll also roast some garlic while we’re at it! You know that super strong and almost spicy flavor of raw garlic? Yeah, that all goes away and disappears into a ooey gooey pool of sweet caramelized goodness. Roasted garlic may just be the single best food in the history of forever.

And then the cheese! Which comes in the form of Bob’s Red Mill’s nutritional yeast! I love having nutritional yeast on hand because it is:

1. cheesy and nutty in flavor (without any dairy!)
2. completely 100% vegan
3. a fab source of vitamin B12

Now, let’s spend a sec on that last item. Vitamin B12 is an essential vitamin that helps with neurological function (among other important bodily things). Vitamin B12 is found naturally in foods like meats, cheese, and eggs, so it’s important for vegans and vegetarians to get some vitamin B12 in their diets via a supplement or via vitamin B12-enriched foods…like nutritional yeast!* Nutritional yeast is delicious on popcorn, in hummus, and now in vegan broccoli & cheese soup. I love keeping the stuff on-hand for whenever I’m feeling a bit…cheesy.

{*ps. I’m not a doctor. Be sure to ask your primary care physician before adding vitamin B12 to your diet if you have any questions or concerns!}

I hope you love this soup, friends! Super warm and comforting, and it reminds me of bellying up to a giant bowl of broccoli & cheese soup as a kid.

PLUS. I served mine with Cheez-It Roasted Chickpeas, which are one of my favorite snacks EVER.

This whole thing makes me all kinds of happy. Enjoy!

A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!

The post Vegan Roasted Broccoli & Cheese Soup appeared first on Fooduzzi.

If I had to choose the Fooduzzi recipe that we make the most, it would have to be these Thai Peanut Burrito Bowls.

It’s one of those old standbys that will always satisfy. I mean, it’s a dinner full of peanut butter. How could it not be the most perfect go-to meal ever?

But remember in that post that I said that the Thai Peanut Sauce that tops the bowls is “drinkable”? Well, I made it slurpable. And holy moly is it my new favorite thing EVER.

Seriously, I’m planning on making this soup every day. And that’s probably because I’m having a moment with soup. I was never a huge soup fan in the past. I liked chili, cream of broccoli, and tomato, but that’s pretty much it.

Now I’m swimming in soup, sitting here having made two giant batches of the stuff in two days. I was inspired to try my hand at the soup game after making Cookie & Kate’s Creamy Butternut Squash Linguine with Fried Sage last week. omg was it amazing. It seriously hit the spot, but the process of making the sauce was ridiculously similar to making butternut squash soup.

And then I started thinking about adding some of my favorite flavors from those Thai Peanut Burrito Bowls into a butternut squash soup, and it was pretty much game-over from there.

This soup is so so simple to make and it only requires a handful of ingredients! Ingredients that I almost always 100% have on hand at all times.

We’ll sauté up some butternut squash (hello, lover), onion, garlic, and ginger (hello, other lover) with a bit of olive oil until the onions are soft and sweet. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly “Butternut and Ginger Soup” because it was so warming and sweet and savory and perfect.

But then I opted to add some peanut butter, and it pretty much turned my life upside down.

Yes, we’re adding peanut butter to soup. And yes, it’s amazing. Because I have peanut butter in one form or another every single day, it makes sense that it would also make an appearance at the dinner table. In addition to being so gosh-darn delicious, the peanut butter mellows out the ginger and garlic a bit, and the flavors really play together beautifully. It’s a glorious flavor to behold.

I can’t believe I’m this excited about soup. I feel like soup is a rather lame thing to be super jazzed about, but alas, that’s where we are.

I mean, it’s peanut butter in soup. How can one not be completely and super jazzed about that?

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