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One-Pot Creamy Vegetable Soup Recipe

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

5.1 from 13 reviews

A comforting and creamy one-pot vegetable soup made with fresh vegetables, nutritional yeast for a cheesy flavor, and dairy-free alternatives for a hearty, vegan-friendly meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 Tbsp neutral oil (olive oil recommended)
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • ½ cup corn (frozen or fresh)
  • 1 cup peas (frozen or fresh)
  • 1 cup chickpeas or white beans (optional)

Thickening and Flavoring Agents

  • 3 Tbsp nutritional yeast
  • 1/3 cup all-purpose flour (can substitute with gluten-free flour)
  • 1/3 cup dairy-free butter

Liquids and Seasonings

  • 4 cups vegetable broth
  • 1 cup unsweetened dairy-free milk (soy milk recommended)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp fresh rosemary
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme

Instructions

  1. Sauté Vegetables: Heat a large pot over medium heat and add the neutral oil. Once warm, add the chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and vegetables start to soften.
  2. Create the Roux: Add the dairy-free butter to the pot. When the butter starts to melt, sprinkle in the flour and stir well to coat all the vegetables. This mixture will be thick and sticky and will serve as the base to thicken the soup.
  3. Add Broth and Herbs: Slowly pour in the vegetable broth while continuously stirring to prevent lumps. Add the black pepper, fresh oregano, thyme, and rosemary. Stir until all ingredients are combined evenly.
  4. Simmer and Thicken: Stir the soup frequently and bring it to a gentle boil. As it heats, the soup will start to thicken. Keep stirring to avoid burning and ensure a smooth texture.
  5. Add Remaining Ingredients: Mix in the peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Reduce the heat to low and cook for another 5-7 minutes until the peas and corn are warmed through and flavors meld.
  6. Serve: Ladle the creamy vegetable soup into bowls and serve hot. Enjoy immediately or refrigerate leftovers in an airtight container for up to 3 days.

Notes

  • This recipe is vegan and dairy-free thanks to nutritional yeast and dairy-free butter and milk substitutions.
  • Use gluten-free flour to make the soup gluten-free.
  • Nutritional yeast adds a cheesy, umami flavor without dairy.
  • You can add chickpeas or white beans for extra protein and texture, or omit for a lighter soup.
  • Leftovers store well in the fridge for up to 3 days; reheat gently before serving.

Nutrition

Keywords: creamy vegetable soup, vegan soup, one-pot soup, dairy-free soup, gluten-free option, nutritional yeast soup, healthy vegetables soup

Find it online: https://dinewithlily.com/one-pot-creamy-vegetable-soup-recipe/