Hello, busy friends! If you’re looking for a delightful, comforting dish that takes minimal effort, then let me introduce you to my new favorite kitchen hero, one-pot creamy vegetable soup. This soup has become a staple in my household, especially during those chilly weeknights when we crave something warm yet nourishing without the fuss. Before diving into this recipe, you might also want to check out my comforting Minestrone Soup.
Why you’ll love this recipe
There are so many wonderful reasons to love this soup, but let’s start with the most practical one—it’s a one-pot recipe! Less cleanup is always a win, right? Plus, you get to sneak in a variety of veggies, which is perfect for kiddos or picky eaters. The dish’s creamy texture is achieved without any dairy, making it suitable for those who follow a plant-based diet. One night, while juggling homework help and dinner prep, I was grateful for this recipe’s simplicity, allowing me to cook while still being part of my kids’ busy evening routines.
Ingredients
Here’s what you’ll need for the soup:
- 1 Tbsp neutral oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup corn
- 1 cup peas
- 3 Tbsp nutritional yeast
- 4 cups veggie broth
- 1/3 cup all-purpose flour
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free 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)
Step-by-step instructions
Heat the pot and sauté veggies
Start by heating a large pot over medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for about 5 minutes until the onions are translucent—this is when the kitchen starts to fill with that comforting aroma of sautéed veggies.
Create the creamy base
Add the butter to the pot. As it melts, incorporate the flour and stir well, making sure to coat the vegetables. Slowly pour in the veggie broth, stirring constantly to keep things smooth. Add the pepper, oregano, thyme, and rosemary for added aroma.
Bring it all together
Stir the mixture until it comes to a gentle boil—ensure it doesn’t stick to the bottom by stirring frequently. Add the peas, corn, nutritional yeast, chickpeas (if using), and milk to the pot. Let it cook for an additional 5-7 minutes on low heat. This is when the soup thickens to that creamy consistency we love.
Serve
Carefully divide this warm hug of a meal into bowls and serve. Enjoy all the goodness and comfort this easy soup brings to the table!
Recipe tips & variations
Feel free to get creative with this soup! Swap out the chickpeas for white beans, or throw in some leftover veggies lurking around in your fridge. If you enjoy a bit of heat, a pinch of red pepper flakes could do the trick. And if you’re looking for more protein, adding diced tofu just before serving works well.
Storage & reheating
This soup stores beautifully. Let it cool before placing it in an airtight container—it’ll keep in the fridge for up to 4 days. When you’re ready for leftovers, simply reheat it over medium heat on the stove until warmed through. No microwave fuss here, just simple stove-love.
FAQs
1. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just ensure it’s fully cooled before transferring to a freezer-safe container.
2. Is there a gluten-free option?
Absolutely! Use gluten-free flour to make this dish suitable for those with gluten sensitivities.
3. What’s a good substitute for nutritional yeast?
If you have no nutritional yeast on hand, a little extra seasoning to taste can work, although the savory depth might be slightly less.
4. How do I thicken my soup more?
If you like it even thicker, a slurry of water and flour or cornstarch added gradually should do the trick.
Recipes you may like
If you enjoyed this one-pot creamy vegetable soup, you might also love these other recipes:
Pizza with Sausage Gravy
BEST Zucchini Bread Recipe
And there it is—a comforting, creamy soup that’s as easy to make as it is delightful to eat. Happy cooking, everyone!
Print
One-Pot Creamy Vegetable Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful one-pot creamy vegetable soup that’s warm, nourishing, and perfect for chilly nights.
Ingredients
- 1 Tbsp neutral oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 1/2 cup corn
- 1 cup peas
- 3 Tbsp nutritional yeast
- 4 cups veggie broth
- 1/3 cup all-purpose flour
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free 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
- Start by heating a large pot over medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for about 5 minutes until the onions are translucent.
- Add the butter to the pot. As it melts, incorporate the flour and stir well. Slowly pour in the veggie broth, stirring constantly. Add the pepper, oregano, thyme, and rosemary.
- Stir the mixture until it comes to a gentle boil. Add the peas, corn, nutritional yeast, chickpeas (if using), and milk. Cook for an additional 5-7 minutes on low heat.
- Carefully divide the soup into bowls and serve.
Notes
- Can be frozen for up to 3 months.
- Use gluten-free flour for a gluten-free option.
- For a thicker soup, add a water and flour or cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg