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Creamy Vegetable Soup Recipe

One-Pot Creamy Vegetable Soup Recipe
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★★★★★

4.8 from 16 reviews

A delicious and creamy one-pot vegetable soup made with a medley of fresh and frozen vegetables, enriched with nutritional yeast and dairy-free butter, perfect for a comforting and healthy vegan meal.

Ingredients

Scale

Vegetables

  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • ½ cup frozen corn
  • 1 cup frozen peas
  • 1 cup chickpeas or white beans (optional)

Liquids & Fats

  • 1 Tbsp olive oil (or neutral oil)
  • 4 cups vegetable broth
  • 1/3 cup dairy-free butter
  • 1 cup unsweetened dairy-free milk (soy milk recommended)

Thickening & Flavorings

  • 1/3 cup all-purpose flour (or gluten-free flour as substitute)
  • 3 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp fresh rosemary
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme

Instructions

  1. Prepare the vegetables: Heat a large pot over medium heat. Add the olive oil followed by chopped onions, carrots, celery, minced garlic, and salt. Sauté for about 5 minutes until the onions become translucent and the vegetables soften slightly.
  2. Create the roux: Add dairy-free butter to the pot. When it begins to melt, sprinkle the flour over the vegetables and stir well to coat all the veggies evenly. This roux will be thick and sticky, providing a base for the soup’s creamy texture.
  3. Add broth and herbs: Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Add black pepper, fresh oregano, thyme, and rosemary. Mix thoroughly until everything is well combined.
  4. Simmer and thicken: Keep stirring the soup as it warms and start bubbling gently. This will allow the soup to thicken without burning. Continue until it reaches a gentle boil and a creamy consistency forms.
  5. Add remaining ingredients: Stir in frozen peas, corn, nutritional yeast, optional chickpeas or white beans, and unsweetened dairy-free milk. Reduce heat to low and cook for another 5 to 7 minutes until the peas and corn are heated through.
  6. Serve: Ladle the creamy vegetable soup into bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • This soup is vegan and can be made gluten-free by using gluten-free flour.
  • You can swap frozen vegetables for fresh if preferred, adjusting cooking times accordingly.
  • Add chickpeas or white beans for extra protein and texture; this ingredient is optional.
  • Store leftovers refrigerated and reheat gently to preserve the creamy texture.
  • Adjust seasoning to taste; add more herbs or spices per your preference.

Nutrition

Keywords: one-pot soup, creamy vegetable soup, vegan soup, dairy-free, gluten-free option, healthy soup, easy dinner

Find it online: https://victoriablair.com/creamy-vegetable-soup-recipe/