Print

One-Pot Creamy Vegetable Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This One-Pot Creamy Vegetable Soup is a comforting, plant-based meal filled with tender vegetables, fresh herbs, and a rich, velvety broth. Made entirely in one pot, it’s perfect for an easy and nourishing weeknight dinner.

Ingredients

1 Tbsp neutral oil (such as olive oil)

4 cloves garlic, minced

1 medium white onion, chopped

3 medium carrots, chopped

4 stalks celery, chopped

1/2 cup corn (frozen works well)

1 cup peas (frozen works well)

3 Tbsp nutritional yeast

4 cups vegetable broth

1/3 cup all-purpose flour (or gluten-free flour substitute)

1/3 cup dairy-free butter

1 cup unsweetened dairy-free milk (such as 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 chickpeas or white beans (optional)

Instructions

  1. Heat a large pot over medium heat. Add the oil, onion, carrots, celery, garlic, and salt. Cook for about 5 minutes until the onions are translucent and fragrant.
  2. Add the dairy-free butter and allow it to melt. Sprinkle in the flour and stir well to coat the vegetables, forming a thick roux.
  3. Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Add the pepper, oregano, thyme, and rosemary, and mix until smooth.
  4. Bring the soup to a gentle boil, stirring frequently as it thickens to prevent sticking.
  5. Add the peas, corn, nutritional yeast, chickpeas or white beans (if using), and dairy-free milk. Reduce heat to low and simmer for 5 to 7 minutes until vegetables are tender and heated through.
  6. Ladle into bowls and serve warm.

Notes

For a deeper flavor, substitute dried herbs for fresh and use half the amount.

If the soup thickens too much, stir in additional vegetable broth to reach desired consistency.

Swap soy milk for almond, oat, or cashew milk based on preference.

Add diced potatoes with the broth for a heartier soup, or stir in fresh spinach at the end for extra greens.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

When reheating, add a splash of vegetable broth or dairy-free milk to loosen the texture.

Nutrition

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