Whenever I'm craving a cozy bowl of soup without spending hours in the kitchen, I make this soup with textured soy and mushrooms. It features carrot, leek, red onion, and garlic—a savory base that builds rich flavor in the broth alongside tamari and tandoori spices. I love that warm spiced aroma, and I keep the chili pepper optional for anyone who likes a little kick of heat.
This textured soy soup is ready in 50 minutes and makes four generous servings, so it's wonderful for an easy weeknight meal. The soy soaks up all the flavor from the broth and pairs beautifully with the vegetables without taking over. You can make it with water, vegetable broth, or chicken broth, depending on what you have on hand.
If you're craving more cozy bowls, I recommend my Vegetarian cream of mushroom soup and my Chickpea and onion soup to switch things up during the week.
