Comforting One-Pot Creamy Vegetable Soup. Loaded with fresh herbs, tender veggies and paired with delicious bread. This is the perfect simple and easy recipe to make for lunch or dinner and makes amazing leftovers.
Soup is one of my favorite foods to make in the winter. It’s a great way to eat a lot of veggies without even noticing how many are actually in your soup. This recipe makes 4 servings of soup. However, if you are like me and love leftovers, make a double batch and save the rest for leftovers for later in the week.
For this creamy soup I used celery, carrots, onions, corn, and peas. You can get really creative when making this soup by adding any type of veggies you want.
OTHER VEGETABLE TO ADD
The only thing you will want to do is make sure you add the veggies to the soup at the right time so they don’t over or under cook. For example, if you add fresh spinach you would want to add it to the soup at the very end since it cooks within a couple of minutes.
TIPS WHEN MAKING YOUR SOUP
- Cut all the vegetables about the same size. This will make sure they cook evenly.
- For the herbs, I used fresh herbs. If you do not have fresh herbs, dried herbs will also work really well. For this soup I used oregano, rosemary, and thyme.
- To make this soup thick and creamy I made a roux with dairy-free butter, flour, and vegetable broth. If you are gluten-free make sure to use gluten-free flour instead of all-purpose flour.
- This soup is extra creamy with adding dairy-free milk. It is really important to use unsweetened milk instead of sweetened flavored vanilla.
- To get that “cheesy” flavor I used nutritional yeast. If you want an even stronger cheesy flavor add more nooch to your soup.
- For some extra protein you can add 1 cup of chickpeas or white beans to your soup.
- This soup tastes wonderful with bread, biscuits, crackers, or rice.
This One-Pot Creamy Vegetable Soup is:
Simple and Easy
Packed with Veggies
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
One-Pot Creamy Vegetable Soup
Oh so comforting One Pot Creamy Vegetable Soup. Loaded with fresh herbs, tender veggies and paired with delicious bread.
- 1 Tbsp neutral oil, I used olive oil
- 4 cloves of garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks of celery, chopped
- ½ cup corn, I used frozen corn
- 1 cup peas, I used frozen peas
- 3 Tbsp nutritional yeast
- 4 cups of veggie broth
- 1/3 cup all- purpose flour, substitute with gluten-free flour
- 1/3 cup dairy-free butter
- 1 cup of unsweetened dairy-free milk, I used soy milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp fresh rosemary
- 1/2 tsp fresh oregano
- 1/2 tsp fresh thyme
- 1 cup of chickpeas or white beans, optional
- Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
- Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
- Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
- Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
- Divide soup into bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- Substitute the fresh herbs with dried herbs.
- As your soup cools it will slowly start to thicken up. If it gets too thick add additional veggie broth to thin the soup.
- I like using soy milk for the extra plant protein, but almond, oat, and cashew milk would also be wonderful in this soup.
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 4 adults.
Yum! This looks like a perfect bowl of soup to warm the body and soul!
My family absolutely loved this soup. Not only will it be in our meal rotation, it’s the second time I’ve made it this week using different vegetables.
Thanks so much!
Hi Marissa, found this while looking for a vegetarian, GF, soup. This sounds amazing! Can’t wait to try.. i will need ti substitute a leek and maybe green beans for corn.. will be a favorite!
Sounds yummy. May I ask, why is it only good for 3 days refrigerated?
I have just tested it leftover for 3 days. It might be good for longer but I haven’t tried it.
This was really delicious and my 7 year old loved it too. I threw in the whole can of chick peas, and I think I’d do one less celery stalk next time, and maybe more corn. Otherwise, it was perfect! Thank you!
This recipe popped up on Instagram and the photo looked so delicious and creamy I gave it a try. We aren’t vegans, so it was made with milk, butter and parmesan cheese, instead of the nutritional yeast, and it was delicious! A keeper. I added the chickpeas and next time I’ll throw in some spinach.
Perfect flavor-filled comfort food! This absolutely delicious 😋. Added the chickpeas (my potato substitute) & fresh hommade dinner rolls. Making it a 2nd time next week. This is now a permanent addition to my meal rotation. Thank you for creating it!