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One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup: The Ultimate Cozy Comfort

This One-Pot Creamy Vegetable Soup is the ultimate vegan comfort food, transforming humble vegetables into a velvety delight that's perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Shallots can be substituted for a milder taste.
  • 2 medium Carrots Sweet potatoes work great as a variation.
  • 2 stalks Celery Regular and organic options are interchangeable.
  • 3 cloves Garlic Use garlic powder (¼ teaspoon per clove) in a pinch.
  • 1 teaspoon Salt Adjust to taste preference.
  • 2 tablespoon Neutral Oil Olive or avocado oil can be great substitutes.
For Creaminess
  • 2 tablespoon Dairy-Free Butter Vegan margarine is a fine alternative.
  • 3 tablespoon All-Purpose Flour Consider a gluten-free flour blend if needed.
  • 4 cups Vegetable Broth Homemade or store-bought works beautifully.
  • 1 cup Unsweetened Dairy-Free Milk Oat, almond, or cashew milk preferred for flavor.
For Flavor Boosting
  • 1 tablespoon Pepper Adjust based on your taste.
  • 1 tablespoon Fresh Herbs (Oregano, Thyme, Rosemary) Dried herbs can be used if fresh isn’t available.
For Texture and Nutrition
  • 1 cup Peas Use fresh or frozen.
  • 1 cup Corn Fresh or frozen works perfectly.
  • ¼ cup Nutritional Yeast Adds a cheesy flavor without dairy.
  • 1 cup Chickpeas (optional) Substitute with white beans if desired.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat the Pot: Place a large pot over medium heat and add a drizzle of neutral oil. Allow to heat until shimmering.
  2. Sauté the Veggies: Toss in chopped onions, carrots, and celery with salt. Cook for about 5 minutes until onions are translucent.
  3. Add Dairy-Free Butter: Incorporate dairy-free butter and stir continuously until melted, infusing the vegetables.
  4. Introduce the Flour: Sprinkle flour over vegetables, stirring to coat evenly. Cook for one minute to remove raw taste.
  5. Add the Broth: Gradually pour vegetable broth while stirring. Bring to a gentle simmer for about 3-4 minutes.
  6. Season and Boil: Add pepper, oregano, thyme, and rosemary. Let boil for a couple of minutes to release aromas.
  7. Adding Final Ingredients: Stir in peas, corn, nutritional yeast, and chickpeas (if using) with dairy-free milk. Cook for another 5 to 7 minutes.
  8. Serve and Garnish: Ladle soup into bowls and garnish as desired. Your soup is ready to warm you up!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 700mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 120IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Stir constantly to prevent sticking. Adjust soup thickness with vegetable broth or dairy-free milk as needed. Substitute dried herbs as appropriate.

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