Holiday food idea for the winter months – melted snowman soup! This fun & kid-friendly lunch or dinner is made with potatoes, onions, garlic, and warming spices.
Get the whole family involved to decorate their snowmen – with a carrot for a nose, black olive eyes, and sun-dried tomato mouths. Mealtime just got a whole lot more festive. Vegan & gluten-free.
Whether you live in the snowy north or balmy south, you can celebrate this wintry season by making a snowman of your own…
Or rather a snowman that has melted into a puddle of deliciousness.Melted snowman soup is actually potato soup. (It’s the same recipe as my loaded vegan baked potato soup. However, the toppings are different!)
This full-bodied dish is packed with the flavors of rosemary and thyme.
Then after the soup is ladled, holiday guests complete their bowls by decorating them.
How to make it
Start by sautéing onions and garlic.
Then add the following:
- Vegetable bouillon
Add cashew cream for a white bright soup with wonderful body.
Blend the soup until smooth with an immersion blender.
Now it’s time to add your choice of toppings!
- Make eyes or buttons for your snowman with sliced olives, peas, pistachios, sliced green onions, or capers.
- Give your snowman a nose by cutting a carrot or non-dairy cheese into a small triangle.
- Your snowman needs a mouth. Smash a sun-dried tomato into a smile, or cut a red bell pepper into a half-moon shape.
- Keep your snowman warm with a hat or scarf made of browned seitan bacon or thinly sliced non-dairy cheese.
- Carefully cut mittens for your snowman using a red bell pepper.
- Sprigs of fresh rosemary or thyme can be used for arms.
- Finish your snowman with a broom made of grated non-dairy cheese & a pretzel for the handle.
This holiday food idea is an ideal way to get the kids involved in creating their own edible masterpieces. And if they don’t like their first snowman face, it’s easy enough to start over. Just eat the toppings and begin again!
It would be fun to get the whole family together at the holidays with bowls of soup. Then put out the topping options.
See how creative your family can get with their snowman designs. Then get out the spoons and look at that Frosty go.
(Keep the snowman love going with a vegan snowman cheese ball!)
Can you freeze this soup?
This potato soup freezes beautifully. (Would you expect anything else with a snowman soup?)
Simply store the soup in freezer-proof glass containers or freezer bags.
Then when you’re ready to enjoy it, thaw it in the refrigerator or microwave.
Finally, warm the soup in the microwave or on the stove. Finish it with your preferred toppings.
More cozy soup ideas
Here are even more hearty soups to keep you warm when the weather outside is frightful.
- Sweet potato peanut stew
- Vegan split pea soup
- Creamy vegan mushroom soup with lentils
- Vegan wild rice soup
- Creamy gnocchi soup with sausage & kale
- Vegan tortilla soup
Melted Snowman Soup
For the soup
- 4 ½ cups water divided
- ¼ cup + 2 Tablespoons raw cashews*
- 1 teaspoon organic canola oil or other neutral-flavored oil
- 1 ½ cups chopped yellow onions
- 2 cloves garlic minced
- 1 vegetable bouillon cube
- 2 pounds russet potatoes cut in 1-inch pieces (About 4 medium-sized potatoes. Peeled or unpeeled - your choice)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ teaspoons salt divided**
- Black pepper to taste
For the toppings
- 4 black olives sliced (eyes and eyebrows)
- 4 small pieces of a carrot sliced into triangular shape (nose)
- 4 tiny slices of sun-dried tomato mouth
- 12 to 16 green peas steamed (buttons)
- In a high speed blender, blend ½ cup water and raw cashews. (Don't have a high speed blender? See the notes below.) Set the liquid aside for later use.
- Bring a soup pot to a medium heat with oil. Saute onions and garlic until they become translucent and fragrant.
- Add remaining 4 cups of water to the pot, along with vegetable bouillon cube, potatoes, thyme, rosemary, one teaspoon of salt, and a few shakes or grinds of black pepper.
- Bring the water to a simmer. Once it is simmering, lower the heat, and cook for about 10 minutes, until the potatoes can easily be pierced with a fork.
- Once the potatoes are soft, use an immersion blender to blend the soup. It should be mostly smooth, but an occasional chunk of potato is just fine. (Don't have an immersion blender? Carefully move the soup to a regular blender, in batches if necessary, to blend until smooth. Then transfer it back to the soup pot.)
- Add the cashew cream from the blender to the pot. Stir to combine.
- If the soup is at your desired creaminess, it's ready to serve. If it's too thin, allow it to cook a little longer. If it's too thick, add a splash of water. Taste for salt and add remaining half teaspoon, if needed.
- Ladle the soup into four bowls.
- Decorate soup with olives, carrot, sun-dried tomato, and peas. (For more snowman soup topping ideas, check out the blog post.)
Post updated November 30, 2021. Originally published December 21, 2011.