Why You’ll Love This Recipe
- Comforting & Hearty – Packed with veggies and a creamy texture, it’s the perfect meal for colder days.
- Customizable – Feel free to swap out vegetables based on what you have or prefer.
- One-Pot Meal – Fewer dishes to clean, making it an easy meal for busy nights.
- Dairy-Free & Gluten-Free – This recipe is suitable for a variety of dietary needs.
- Great Leftovers – The soup tastes even better the next day and is perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- neutral oil (such as olive oil)
- garlic, minced
- onion, chopped
- carrots, chopped
- celery, chopped
- frozen corn
- frozen peas
- nutritional yeast
- veggie broth
- all-purpose flour (or gluten-free flour)
- dairy-free butter
- unsweetened dairy-free milk (such as soy or almond milk)
- salt
- pepper
- fresh rosemary, oregano, and thyme
- optional: chickpeas or white beans for added protein
Directions
- Sauté Vegetables: In a large pot, heat oil over medium heat. Add onions, carrots, celery, garlic, and salt, and cook for 5 minutes or until the onions become translucent.
- Make the Roux: Add dairy-free butter to the pot and let it melt. Stir in the flour, coating the vegetables in the mixture. It will form a thick paste.
- Add Liquids and Seasoning: Slowly add the veggie broth, pepper, rosemary, thyme, and oregano to the pot. Stir to combine, bringing the soup to a gentle boil while stirring regularly.
- Add Remaining Ingredients: Stir in frozen peas, corn, nutritional yeast, and dairy-free milk. Let the soup simmer on low for 5-7 minutes or until the vegetables are tender.
- Add Protein (Optional): If desired, add chickpeas or white beans for extra protein.
- Serve: Ladle the soup into bowls, and enjoy warm.
Servings and Timing
- Servings: Makes 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Different Veggies: Feel free to add or substitute veggies like spinach, green beans, butternut squash, or potatoes.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy variation.
- Cheesy Flavor: Add extra nutritional yeast for a stronger cheesy flavor or sprinkle with vegan parmesan on top.
- Creamier Texture: For an even creamier soup, blend half of the soup to create a smoother consistency.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pot over low heat, adding a bit more veggie broth or milk if the soup thickens too much.
FAQs
Can I make this soup ahead of time?
Yes, this soup stores well and even tastes better the next day!
What other herbs can I use?
If you don’t have fresh rosemary, oregano, or thyme, dried herbs work just as well. You can also use basil or parsley for a different flavor.
Can I use a different type of non-dairy milk?
Absolutely! Almond, oat, or cashew milk would work just as well in this recipe.
Is this soup vegan?
Yes, this soup is completely vegan, with no dairy or animal-based ingredients.
Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely before transferring to a freezer-safe container. Reheat it on the stove, adding liquid if needed.
Conclusion
This One-Pot Creamy Vegetable Soup is the ultimate comforting meal. With its creamy texture, fresh herbs, and hearty veggies, it’s perfect for those cozy nights when you crave something filling and wholesome. Quick to prepare, customizable, and great for leftovers, this soup is a keeper for any busy weeknight!
Print
One-Pot Creamy Vegetable Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Enjoy a warm, comforting bowl of One-Pot Creamy Vegetable Soup, loaded with fresh herbs, tender vegetables, and a creamy texture—all made in a single pot! This easy, vegan, and gluten-free adaptable soup is perfect for a cozy weeknight meal. Serve it with crusty bread for a wholesome and satisfying dish.
Ingredients
- 1 tbsp neutral oil (e.g., olive oil)
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 3 tbsp nutritional yeast
- 4 cups vegetable broth
- ⅓ cup all-purpose flour (or gluten-free flour)
- ⅓ cup dairy-free butter
- 1 cup unsweetened dairy-free milk (e.g., soy milk)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary, chopped (or ¼ tsp dried)
- ½ tsp fresh oregano, chopped (or ¼ tsp dried)
- ½ tsp fresh thyme, chopped (or ¼ tsp dried)
- 1 cup chickpeas or white beans (optional, for added protein)
Instructions
- Sauté the Vegetables: Heat oil in a large pot over medium heat. Add onions, carrots, celery, garlic, and salt. Cook for 5 minutes until onions are translucent.
- Prepare the Roux: Add dairy-free butter. Once melted, sprinkle in flour, stirring constantly to coat the vegetables.
- Add Broth and Herbs: Gradually pour in vegetable broth while stirring. Add black pepper, rosemary, oregano, and thyme. Stir until the soup thickens.
- Incorporate Remaining Ingredients: Add corn, peas, nutritional yeast, and chickpeas/white beans if using. Stir in dairy-free milk. Simmer for 5-7 minutes until vegetables are tender.
- Serve: Ladle into bowls and enjoy immediately.
Notes
- For extra protein, add more beans or lentils.
- Adjust thickness by adding more or less dairy-free milk or broth.
- Swap vegetables based on availability (e.g., kale, potatoes, mushrooms).
- Store in an airtight container in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
