Description

This One-Pot Creamy Vegetable Soup is a hearty, flavorful, and comforting dish perfect for any season. Made with a blend of fresh vegetables, nutritional yeast for a cheesy flavor, and creamy dairy-free ingredients, this vegan soup is both nutritious and satisfying. The recipe uses simple pantry staples and comes together quickly in one pot, making it an ideal meal for busy weeknights or cozy gatherings.

Ingredients

Scale

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 frozen corn
1 cup frozen peas

Dry Ingredients

3 Tbsp nutritional yeast
1/3 cup all-purpose flour (gluten-free flour can be substituted)
1 tsp salt
½ tsp black pepper
½ tsp fresh rosemary
½ tsp fresh oregano
½ tsp fresh thyme

Liquids and Others

4 cups vegetable broth
⅓ cup dairy-free butter
1 cup unsweetened dairy-free milk (soy milk recommended)
1 cup chickpeas or white beans (optional)

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Instructions

Sauté Vegetables: 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 or until the onions turn translucent, stirring occasionally to prevent sticking.
Create Roux: Add the dairy-free butter to the pot. As it melts, sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. This mixture will become thick and sticky, forming the base that will thicken the soup.
Add Broth and Herbs: Slowly pour in the vegetable broth while stirring continuously. Then add the pepper, fresh oregano, thyme, and rosemary. Mix thoroughly to combine all ingredients.
Simmer Soup: Keep stirring frequently to prevent burning and allow the soup to come to a gentle boil. As it heats, the mixture will thicken into a creamy consistency.
Add Final Ingredients: Stir in the peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Lower the heat and cook for an additional 5-7 minutes until the peas and corn are warmed through, stirring occasionally.
Serve: Ladle the soup into bowls and serve hot. Enjoy your creamy vegetable soup as a comforting meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

This recipe is vegan and dairy-free, making it suitable for those with lactose intolerance or following a plant-based diet.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Optional chickpeas add protein and texture, but can be omitted to keep the soup lighter.
Use fresh herbs if possible for the best flavor, but dried herbs can be substituted, reducing the quantity accordingly.
Stir frequently while simmering to prevent the soup from sticking or burning.
You can vary the vegetables based on availability or preference; zucchini or potatoes would be good additions.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 180
Sugar: 6g
Sodium: 620mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg