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
