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One-Pot Creamy Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 4 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This comforting One-Pot Creamy Vegetable Soup is packed with fresh herbs, tender vegetables, and a creamy, dairy-free base. Perfect for a cozy meal, it combines wholesome ingredients including carrots, celery, peas, corn, and chickpeas, enhanced with nutritional yeast for a savory depth. Easy to prepare and ideal for serving with crusty bread, this soup is a nourishing, delicious, and allergen-friendly option for four servings.

Ingredients

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)
  • 1 cup chickpeas or white beans (optional)

Liquids and Dairy-Free Alternatives

  • 4 cups vegetable broth
  • 1/3 cup dairy-free butter
  • 1 cup unsweetened dairy-free milk (soy milk used)

Thickening and Flavorings

  • 1/3 cup all-purpose flour (substitute with gluten-free flour if desired)
  • 3 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp fresh rosemary
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme

Instructions

  1. Sauté the Aromatics. Heat a large pot over medium heat and add the oil. Add the chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes until the onions become translucent and the vegetables start to soften.
  2. Make the Roux. Add the dairy-free butter to the pot. When it begins to melt, sprinkle in the flour and stir thoroughly to coat the vegetables. This roux will be thick and sticky, which helps to thicken the soup later.
  3. Add Liquids and Herbs. Gradually pour in the vegetable broth while stirring to avoid lumps. Add the pepper, oregano, thyme, and rosemary. Mix well to combine all ingredients evenly.
  4. Simmer and Thicken. Continue stirring frequently as the soup heats on medium until it reaches a gentle boil. The soup will begin to thicken; keep stirring regularly to prevent burning on the bottom of the pot.
  5. Add Beans, Veggies, and Milk. Incorporate the frozen peas, corn, nutritional yeast, optional chickpeas, and dairy-free milk into the soup. Reduce heat to low and cook for an additional 5 to 7 minutes, until the peas and corn are heated through and flavors have melded.
  6. Serve. Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with crusty bread for dipping.

Notes

  • Use gluten-free flour to make this soup gluten-free.
  • Substitute the dairy-free butter and milk with regular dairy options if not dairy-sensitive.
  • Nutritional yeast adds a subtle cheesy flavor and is a great vegan-friendly alternative to cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can add other vegetables such as potatoes or zucchini for variety.
  • If using canned chickpeas, rinse them well before adding.

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