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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.

Ingredients

Scale

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

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