There’s something magical about a bowl of soup that’s not only incredibly delicious but also brings a smile to your face. Imagine the creamiest, most velvety potato soup you’ve ever tasted, but with a playful twist that makes it an instant hit with the whole family. That’s exactly what this Melted Snowman Soup with Potatoes is all about! I first created this recipe on a snowy afternoon with my kids, who were lamenting the fate of their beloved snowman in the afternoon sun. We decided that if our snowman had to melt, he should at least turn into something wonderfully tasty! This soup is the heartwarming, family-friendly result. It’s incredibly simple to make, requires just one pot, and comes together in about 30 minutes. If you're a fan of my classic Creamy Potato Leek Soup, you're going to adore this vegan-friendly, whimsical version. It’s the perfect way to turn a chilly day into a cozy, memorable meal. Let’s get cooking and make a little kitchen magic together!
What is Melted Snowman Soup with Potatoes?
Have you ever looked at a bowl of creamy potato soup and seen a blank, delicious canvas? Well, what if that canvas could become a whimsical winter scene? That’s the simple, fun idea behind Melted Snowman Soup! The name might sound a little silly—after all, who wants to eat a melted snowman?—but it’s all in good fun. The rich, creamy potato base represents the melted snow, and the fun part is decorating your "snowman" with classic veggie toppings right in the bowl. It’s a surefire way to get even the pickiest eaters excited about dinner. They say the way to a man’s heart is through his stomach, but I’ve found the way to anyone’s heart on a cold day is with a steaming, creamy bowl of this soup topped with a smiling veggie snowman face. So, are you ready to bring a little joy to your table? Let's create this edible masterpiece!
Why You’ll Love This Melted Snowman Soup
Unbelievably Creamy & Wholesome: The star of this show is the luxuriously creamy texture, achieved with a simple, magical ingredient: cashew cream. Blending raw cashews with water creates a rich, dairy-free base that’s both healthy and indulgent. Paired with tender russet potatoes and aromatic herbs like thyme and rosemary, every spoonful is a comforting hug for your soul.
Incredibly Budget-Friendly: Making this soup at home is a huge cost-saver compared to buying pre-made soups or eating out. Potatoes and onions are pantry superheroes, and a few simple spices and toppings are all you need to create a restaurant-quality meal for a fraction of the price. It’s a fantastic way to feed a family on a budget without sacrificing an ounce of flavor or fun.
The Fun Factor is Through the Roof! This is where the recipe truly shines. The flavorful toppings aren't just garnish; they’re the personality of the dish! Using black olives for eyes and buttons, a carrot for a nose, and a sun-dried tomato smile transforms a simple soup into an interactive, joyful experience. It’s a close cousin to my popular Vegan Cheesy Broccoli Soup in its family appeal, but the decorative element makes it a seasonal standout.
Ready to make a pot of happiness? Let's dive into the recipe!
How to Make Melted Snowman Soup
Quick Overview
This Melted Snowman Soup is the epitome of easy, satisfying comfort food. The process is straightforward: sauté, simmer, blend, and decorate! The standout element is the unbelievably rich and creamy sauce made from a base of blended potatoes and cashew cream, all without a drop of dairy. From start to finish, you’re only about 30 minutes away from a pot of this cozy, whimsical delight.
Key Ingredients for Melted Snowman Soup
(Image: A high-quality, well-lit photo showing all the ingredients neatly arranged: raw cashews, russet potatoes, a yellow onion, garlic cloves, a vegetable bouillon cube, dried thyme and rosemary, black olives, a carrot, green peas, and a sun-dried tomato.)
For the Soup:
4 ½ cups water, divided
¼ cup + 2 Tablespoons raw cashews* (see note if you don't have a high-speed blender)
1 teaspoon avocado oil (or other neutral oil like olive or grapeseed)
1 ½ cups chopped yellow onions
2 cloves garlic, minced
1 vegetable bouillon cube
2 pounds russet potatoes (about 4 medium), cut into 1-inch pieces (peeled or unpeeled—your choice!)
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 ½ teaspoons salt, divided** (see note on bouillon saltiness)
Black pepper, to taste
For the Toppings (The Snowman Decorations!):
4 black olives, sliced (for eyes and eyebrows)
4 small pieces of a carrot, sliced into triangles (for the nose)
4 tiny slices of sun-dried tomato (for the mouth)
12 to 16 green peas, steamed (for the buttons)
Step-by-Step Instructions
Create the Cashew Cream: In a high-speed blender, combine the raw cashews with ½ cup of water. Blend on high until the mixture is completely smooth and creamy. This is your game-changing "cream" base. Set this liquid aside for later.
Sauté the Aromatics: Place a large soup pot over medium heat and add the oil. Once warm, add the chopped onions and minced garlic. Sauté for about 5-7 minutes, until they become soft, translucent, and wonderfully fragrant.
Simmer the Soup: To the pot, add the remaining 4 cups of water, the vegetable bouillon cube, the chopped potatoes, dried thyme, dried rosemary, 1 teaspoon of the salt, and several grinds of black pepper. Give everything a good stir.
Cook the Potatoes: Bring the pot to a gentle simmer. Once simmering, reduce the heat to low, cover, and let it cook for about 10-15 minutes. You'll know it's ready when the potatoes are tender and can be easily pierced with a fork.
Blend to Creamy Perfection: Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is mostly smooth. A few small chunks of potato are perfectly fine and add a lovely texture. (No immersion blender? Let the soup cool slightly, then carefully blend in batches in a standard blender before returning it to the pot.)
Incorporate the Cream: Pour the reserved cashew cream into the blended soup and stir well to combine. Return the pot to low heat for a minute or two to warm through.
Final Consistency Check: Take a moment to assess your soup. If it’s perfect, move on! If it’s too thick, add a splash of water. If it’s too thin, let it simmer for a few more minutes to reduce. This is the time to taste for seasoning. Add the remaining ½ teaspoon of salt if needed, and adjust pepper to your liking.
Serve and Decorate! Ladle the hot, creamy soup into four bowls. Now for the fun part: use the olive slices, carrot pieces, sun-dried tomato, and peas to create a cheerful snowman face in the center of each bowl. Serve immediately and enjoy the smiles!
What to Serve With Melted Snowman Soup
This soup is a meal in itself, but it pairs beautifully with a few simple sides to create a well-rounded feast:
Crusty Bread or Rolls: Perfect for dipping and scooping up every last bit of creamy goodness.
Simple Green Salad: A fresh arugula or mixed greens salad with a light vinaigrette cuts through the soup's richness beautifully.
A Hearty Sandwich: For a bigger meal, serve it alongside a classic Vegan Grilled "Cheese" sandwich.
Top Tips for Perfecting Melted Snowman Soup
Blender Note: If you don’t have a high-speed blender like a Vitamix, you have two options. 1) Soak the raw cashews in hot water for at least 4 hours (or overnight) to soften them before blending. 2) For a quick fix, grind the dry cashews into a fine powder using a clean coffee grinder, then blend with the water.
Salt Savvy: Pay attention to your vegetable bouillon! The recipe uses 1.5 teaspoons of salt assuming a low-sodium or salt-free bouillon cube. If your bouillon is already salty, start with just 1 teaspoon of salt in the pot and add more at the end after tasting.
Get Creative with Toppings: Don't have the exact toppings? No problem! Use cherry tomato halves for a red nose, chives or scallions for a smile, or even small pieces of bell pepper.
For Extra Flavor: Feel free to add a pinch of smoked paprika or a dash of white wine when sautéing the onions for an extra layer of depth.
Storing and Reheating Tips
Storing: Allow any leftover soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days. The soup will thicken as it sits, which is perfectly normal.
Reheating: Reheat gently in a saucepan over medium-low heat, stirring frequently. You will likely need to add a small splash of water or plant-based milk to thin it back to your desired creamy consistency. You can also reheat single portions in the microwave, stirring every 30 seconds.
Freezing: This soup freezes very well! Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may be slightly less perfect, but the flavor will still be delicious.
Nutrition
Facts (Per Serving):
Calories:
268kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Sodium: 1133mg
| Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15IU |
Vitamin C: 17.8mg | Calcium: 57mg | Iron: 2.8mg
