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One-Pot Creamy Vegetable Soup Recipe

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★★★★

3.9 from 72 reviews

A comforting and creamy one-pot vegetable soup loaded with fresh herbs, tender veggies, and optional beans, perfect for a wholesome meal served alongside crusty bread.

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)
  • 1 cup peas (frozen)

Flavorings and Herbs

  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp fresh rosemary
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme
  • 3 Tbsp nutritional yeast

Liquids and Binders

  • 4 cups vegetable broth
  • ⅓ cup all-purpose flour (gluten-free flour can be substituted)
  • ⅓ cup dairy-free butter
  • 1 cup unsweetened dairy-free milk (soy milk recommended)

Optional

  • 1 cup chickpeas or white beans

Instructions

  1. Heat and Sauté Vegetables: Heat a large pot over medium heat. Add the oil, chopped onion, carrots, celery, minced garlic, and salt. Cook for 5 minutes or until the onions are translucent, stirring occasionally to soften the vegetables evenly.
  2. Make Roux: Add the dairy-free butter to the pot and allow it to melt. Stir in the flour, coating the vegetables thoroughly. This roux will become thick and sticky, helping to thicken the soup later on.
  3. Add Broth and Herbs: Slowly pour in the vegetable broth while stirring continuously. Add pepper, fresh oregano, thyme, and rosemary. Stir well to combine all ingredients and prevent lumps.
  4. Simmer and Thicken: Stir the soup frequently as it heats until it reaches a gentle boil. The soup will start to thicken; continue stirring to avoid burning on the bottom of the pot.
  5. Add Remaining Ingredients: Stir in the peas, corn, nutritional yeast, optional chickpeas or white beans, and dairy-free milk. Reduce the heat to low and cook for an additional 5-7 minutes until the peas and corn are warmed through.
  6. Serve: Divide the soup into bowls and serve hot. Enjoy it with crusty bread or your favorite side.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • The optional chickpeas or white beans add protein and texture but can be omitted for a lighter soup.
  • Use unsweetened dairy-free milk such as soy milk for creaminess without dairy.
  • Keep stirring during simmering to prevent the soup from sticking to the pot.
  • This soup pairs wonderfully with crusty bread or a fresh green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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

Find it online: https://foodiecara.com/one-pot-creamy-vegetable-soup-recipe-2/