One-Pot Creamy Vegetable Soup Recipe

Introduction

This comforting One-Pot Creamy Vegetable Soup is loaded with fresh herbs and tender veggies, perfect for a simple lunch or dinner. It’s easy to make, hearty, and keeps well for delicious leftovers throughout the week.

Ingredients

• 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 works well)
• 1 cup peas (frozen works well)
• 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 (soy, almond, oat, or cashew)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp fresh rosemary
• ½ tsp fresh oregano
• ½ tsp fresh thyme
• 1 cup chickpeas or white beans (optional for extra protein)

Instructions

1. Step 1: Heat a large pot over medium heat. Add oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes until onions are translucent.
2. Step 2: Add dairy-free butter to the pot. When melted, sprinkle the flour over the vegetables, stirring to coat and create a roux. It will be thick and sticky.
3. Step 3: Slowly pour in vegetable broth while stirring. Add pepper, oregano, thyme, and rosemary. Mix until combined.
4. Step 4: Stir frequently as the soup heats and thickens, bringing it to a gentle boil. Keep stirring to avoid burning.
5. Step 5: Add peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Simmer on low for 5-7 minutes until peas and corn are warmed through.
6. Step 6: Serve hot, ladled into bowls with your favorite bread or crackers.

Tips & Variations

• Cut vegetables to similar sizes for even cooking.
• Use dried herbs if fresh are not available; adjust quantities to taste.
• To keep soup gluten-free, substitute all-purpose flour with gluten-free flour.
• For a “cheesy” flavor, increase the nutritional yeast amount.
• Add hearty vegetables like spinach, kale, green beans, mushrooms, butternut squash, or potatoes, adding them at appropriate times to avoid overcooking.
• If the soup thickens too much after cooling, simply stir in additional vegetable broth to thin it out.
• Use unsweetened dairy-free milk varieties such as soy for extra protein or almond, oat, or cashew milk for different flavors.
• Double the recipe to feed a larger group or to have plenty of leftovers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or dairy-free milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, dried herbs work well. Use about one-third of the amount of fresh herbs and adjust seasoning to taste as the soup simmers.

Can I add other vegetables to this soup?

Absolutely! Vegetables like spinach, kale, green beans, mushrooms, butternut squash, or potatoes are great additions. Just add them at the right cooking time to ensure they’re perfectly tender.

One-Pot Creamy Vegetable Soup Recipe

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★★★★★

4.9 from 520 reviews

A comforting and hearty One-Pot Creamy Vegetable Soup loaded with fresh herbs and tender veggies. This simple, easy-to-make recipe is perfect for lunch or dinner and pairs beautifully with bread. Gluten-free adaptable and vegan, it delivers creamy texture through a dairy-free roux and nutritional yeast for a cheesy flavor.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

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

Herbs and Seasonings

• 1 tsp salt
• ½ tsp pepper
• ½ tsp fresh rosemary
• ½ tsp fresh oregano
• ½ tsp fresh thyme

Roux and Liquids

• 1 Tbsp neutral oil (olive oil recommended)
• ⅓ cup all-purpose flour (substitute gluten-free flour if desired)
• ⅓ cup dairy-free butter
• 4 cups vegetable broth
• 1 cup unsweetened dairy-free milk (soy milk recommended)

Additional

• 3 Tbsp nutritional yeast
• 1 cup chickpeas or white beans (optional, for extra protein)

Instructions

1. Prepare the base: Heat a large pot over medium heat. Add the olive oil, then toss in the chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes until the onions become translucent and the vegetables soften slightly.
2. Make the roux: Add the dairy-free butter to the pot. Once it melts, sprinkle in the flour, stirring constantly to coat the vegetables evenly. This creates a thick, sticky roux that will thicken the soup.
3. Add broth and herbs: Gradually pour in the vegetable broth while stirring. Incorporate the pepper, fresh oregano, thyme, and rosemary. Mix well to combine all ingredients into a smooth base.
4. Simmer and thicken: Keep stirring frequently as the soup heats up to a gentle boil. The mixture will begin to thicken; continue stirring carefully to avoid burning the roux on the bottom of the pot.
5. Add remaining ingredients: Stir in the peas, corn, nutritional yeast, optional chickpeas or white beans, and the unsweetened dairy-free milk. Lower the heat and cook for an additional 5 to 7 minutes until the peas and corn are warmed through.
6. Serve: Ladle the creamy vegetable soup into bowls and serve hot. Optionally pair with bread, biscuits, crackers, or rice.

Notes

• Cut all vegetables roughly the same size to ensure even cooking.
• If fresh herbs are unavailable, use dried herbs as a substitute.
• Use gluten-free flour if you require a gluten-free version.
• Use unsweetened dairy-free milk to avoid unwanted sweetness; soy milk adds extra protein.
• Add more nutritional yeast if you want a stronger cheesy flavor.
• Adding chickpeas or white beans increases protein content and makes the soup heartier.
• If the soup thickens too much after cooling, thin it with additional vegetable broth before reheating.
• This recipe makes 4 servings; double it for larger groups or leftovers.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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