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Shepherd's Pie Soup

Creamy but not heavy, full of veggies, plant based, and really easy to make. This easy to make soup uses Shepherd's Pie ingredients but combines them in a savory broth that is the perfect comforting food for chilly days or a day where you just need soup.
Course Main Course
Cuisine American
Keyword easymeals, soup, vegan
Prep Time - 30 mins
Cook Time - 30 mins
Servings - 8 bowls



  • 14 oz firm tofu (pressed and cubed small)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 6 cups water

The Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced (about 2 cups)
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1 large potato, small cubes (about 2 cups)
  • 1/2 cup corn kernels (frozen is best)
  • 1/2 cup green peas (frozen is best)
  • 6 cups vegetable stock (low/no sodium preferred )
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 cup non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso paste (I use MisoMaster)
  • 1 tablespoon corn starch (or tapioca starch )


  • Press tofu using a tofu press or the tried and true method of two cutting boards and a stack of books. You can skip pressing it, but it does make for a better texture. Once pressed, cut the tofu into small pieces, roughly 1/2"x1/2" cubes. Bring the 6 cups water, salt, nutritional yeast, and sage to a boil. Gently stir in the tofu, let simmer for 10-20 minutes. This step takes place while you're prepping other ingredients.
    *You can skip this step of pre-cooking the tofu and just add the tofu cubes into the soup. However, I enjoy the results of this step because it gives the tofu a flavor.
  • In a separate pot, heat the oil for one minute over medium high then add the onion. Stir and cook for 3 minutes or until the onion is translucent. Add in the celery, carrot, and garlic. Cook for 3 minutes.
  • Add potato, corn, peas, vegetable stock, pepper, sage, and salt. Bring to a boil, reduce to simmer, cover and cook for 10-15 minutes or until the carrot and potatoes are softened. Add the cooked and drained tofu.
  • While the prior step is cooking complete this step. In a large measuring cup mix together the milk, nutritional yeast, miso, and corn starch. Pour into soup, gently stir in, bring to a light boil, then take off heat.
  • Serve with fresh sprigs of herbs like thyme, oregano, chives, or microgreens. Or just eat it.


The goal of this soup is lots of veggies. If you want to swap veggies out or add more, go for it. The one ingredient that you really should swap out is the miso paste. It adds that umami flavor that you'll miss.
If you want to skip the pressed tofu you could use chunks of soy curls, tempeh, or a vegan meat alternative.