Croatian Creamy Vegan Roux Soup

A person scooping up roux soup from a bowl with a spoon.

A creamy vegan soup made from simple ingredients like flour and broth with caraway seeds, paprika, salt, and pepper is super easy, delicious, and a great remedy for stomachache.

Course Soup

Cuisine Bosnian, Croatian, Slovenian

Diet Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 280kcal

Author Jas

Equipment

1Q saucepan

Ingredients

½ cup oil
⅓ cup all-purpose flour
2 teaspoons paprika
½ teaspoon caraway seeds
4 cups vegetable broth
Salt and pepper to taste
Fresh parsley optional
To serve: croutons and sour cream optional

US Customary - Metric

Instructions

Heat the oil in a medium-sized pot. Stir in the flour. With a wooden spoon or a whisk, continue to stir flour over medium-low heat until flour is golden in color, for about 5 minutes. Do not burn the flour!
Mix in paprika and caraway seeds. Cook, constantly mixing for 30 seconds.
Gradually add broth, continuing to stir as it thickens. Simmer the soup, stirring frequently, for 15-20 minutes; season with salt and pepper to taste.
Serve soup in bowls topped with croutons and sour cream if you’d like. Use vegan sour cream for a vegan version.

Video

Notes

We are looking for a peanut butter color (light to medium brown) in the roux for this dish. The darker the roux, the more intense the flavor but less thickening power it will have.
Always add cold liquid to the hot roux to prevent clumps. If you're new to making a roux, it's best to use a whisk to mix it.
If you're adding water instead of broth, we recommend you season it with Vegeta. Vegeta is a Croatian condiment (like bouillon in powder form), a mixture of spices and various dry vegetables. We like to season everything with Vegeta and use it instead of salt.
You can add more spices and herbs if you wish. Marjoram and thyme are great options.
If you opt for adding an egg to your soup (as seen in the "variations"), you could beat the yolk separate from the egg white and add each individually to the boiling soup. It will make the dish more colorful.
The soup will thicken as it cools down.
If your soup is too thick, add more broth or water. Adjust the seasoning if necessary.
TO STORE: Let the soup cool down to room temperature, then place in an airtight container and refrigerate for up to a week.
TO REHEAT: Place in a pot and heat over medium temperature until warmed through. You can also microwave individual portions in microwave-safe bowls.

Nutrition information is approximate and meant as a guideline only.

Nutrition