Smoky Comfort: Split Pea Soup with Tempeh Bacon and Chipotle Cream

I remember one particularly blustery November day. The wind howled outside, rattling the windows of my small apartment, and a thick fog hung low, obscuring the city skyline. All I craved was something warm, comforting, and deeply flavorful. I rummaged through my pantry and fridge, finding split peas, some sad-looking carrots, and the remnants of a package of tempeh bacon. That’s how this recipe was born – a symphony of smoky, savory flavors in a bowl that warmed me from the inside out, chased away the gloom, and became an instant favorite. This isn’t your grandma’s split pea soup—unless your grandma was incredibly innovative!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Dietary Type: Vegan

Ingredients

• 4 tablespoons healthy margarine (Smart Balance or Earth Balance)
• 2 shallots, minced (or red onion)
• 2 leeks, thinly sliced
• 1 large carrot, coarsely chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• 1 teaspoon smoked paprika
• 5 cups vegetable broth (or faux chicken stock)
• 1 1⁄2 cups split peas, rinsed
• Fresh ground black pepper
• Sea salt
• 2 teaspoons canola oil
• 4 slices tempeh bacon (Smoky Tempeh Bacon)

Chipotle Cream

• 1⁄4 cup vegan mayonnaise (or use regular)
• 1⁄2 cup thick cashew cream (Cashew Cream(Regular and Thick) or use storebought)
• 1⁄2 chipotle chile in adobo
• Sea salt
• Fresh ground black pepper
• 1 lime, juice of

Equipment Needed

• Large stockpot
• Small skillet
• Food processor or blender

Instructions

1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. This helps prevent sticking.
2. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
3. Add the shallots, leeks, carrot, and garlic and sauté for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
4. Add the rosemary, bay leaf, and smoked paprika and cook another 2 minutes, stirring constantly, allowing the spices to bloom and release their aromas.
5. Add the vegetable broth and split peas, then season with sea salt and fresh ground black pepper to taste. Remember that you can always add more seasoning later, but it’s difficult to remove it once it’s in the soup.
6. Bring the soup to a boil, then reduce the heat to low, cover partially (leaving a small vent for steam to escape), and simmer for about 1 hour, or until the split peas are very tender and the soup has thickened. Stir occasionally to prevent sticking.
7. While the soup simmers, prepare the tempeh bacon. Heat the canola oil in a small skillet over medium-high heat.
8. Add the tempeh bacon slices and fry on both sides until crisp and golden brown, about 3-4 minutes per side.
9. Remove the tempeh bacon from the skillet and let it cool slightly on a plate lined with paper towels. Once cool enough to handle, coarsely crumble the tempeh bacon.
10. Prepare the chipotle cream. Place all the chipotle cream ingredients – vegan mayonnaise, cashew cream, chipotle chile in adobo, sea salt, fresh ground black pepper, and lime juice – in a food processor or blender.
11. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Add more lime juice for brightness or a pinch of salt for flavor.
12. Once the soup is ready, remove the bay leaf. Ladle the soup into bowls and garnish each bowl with a dollop of chipotle cream and a generous sprinkle of crumbled tempeh bacon. Serve immediately.

Expert Tips & Tricks

• Sautéing the vegetables is key to building a flavorful base for the soup. Don’t rush this step!
• For a smoother soup, you can use an immersion blender to partially blend the soup before serving. Be careful not to over-blend, as you still want some texture.
• Don’t skip the smoked paprika! It adds a crucial smoky depth that mimics the traditional ham flavor in split pea soup.
• Adjust the amount of chipotle chile in the cream to your preference for heat. Start with a small amount and add more as needed.
• If you don’t have time to make cashew cream, you can substitute with store-bought vegan sour cream or plain vegan yogurt for a similar tang.
• For a richer flavor, use homemade vegetable broth.
• If you find that your soup is too thick, add a little more vegetable broth to reach your desired consistency.

Serving & Storage Suggestions

Serve this hearty soup hot, garnished with a dollop of chipotle cream and crumbled tempeh bacon. A sprinkle of fresh parsley or cilantro adds a pop of color. It’s also excellent served with a side of crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The tempeh bacon is best stored separately to maintain its crispness. You can also freeze the soup for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little more vegetable broth if the soup has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	600mg	26%
Total Carbohydrate	50g	17%
Dietary Fiber	15g	60%
Sugars	5g	N/A
Protein	18g	36%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free. Ensure that your vegetable broth and vegan mayonnaise are also gluten-free.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for an extra kick.
• Smoked Flavor: Add a few drops of liquid smoke to the soup for a more intense smoky flavor.
• Herb Variations: Experiment with different herbs like thyme, oregano, or sage instead of rosemary.
• Vegetable Additions: Add other vegetables like diced potatoes, celery, or spinach to the soup for added nutrition and flavor.
• Tempeh Bacon Substitute: If you don’t have tempeh bacon, you can use smoked tofu or even crispy fried mushrooms as a substitute.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?

A: Yes! Sauté the vegetables in a skillet first, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the split peas are tender.

Q: Can I use yellow split peas instead of green split peas?

A: Yes, you can. The flavor will be slightly different, but the soup will still be delicious. Yellow split peas tend to cook a little faster than green split peas.

Q: Is it necessary to rinse the split peas before cooking?

A: Yes, rinsing the split peas helps remove any debris and ensures a cleaner flavor.

Q: How do I make cashew cream?

A: Soak raw cashews in hot water for at least 30 minutes (or overnight in the refrigerator). Drain and rinse the cashews, then blend them with fresh water until smooth and creamy. The ratio is usually about 1 cup of cashews to 1/2 cup of water.

Q: Can I make this soup ahead of time?

A: Absolutely! This soup is even better the next day after the flavors have had time to meld. Store it in the refrigerator and reheat before serving. Add the chipotle cream and tempeh bacon just before serving to maintain their texture and flavor.

Final Thoughts

This Split Pea Soup with Tempeh Bacon and Chipotle Cream is more than just a meal; it’s an experience. The smoky depth, creamy texture, and hint of spice create a symphony of flavors that will tantalize your taste buds and leave you feeling satisfied and nourished. Don’t be afraid to experiment with the recipe and make it your own. I hope you enjoy this delightful twist on a classic comfort food as much as I do. I encourage you to try this recipe and share your feedback. It pairs perfectly with a grilled cheese sandwich for a truly comforting meal!