Description
This One-Pot Creamy Vegetable Soup is a hearty, dairy-free, and vegan-friendly dish that’s perfect for a comforting meal. Made with simple ingredients like carrots, celery, peas, and corn, it features a rich and creamy texture achieved by a roux base and dairy-free milk. Nutritional yeast adds depth and a cheesy flavor while fresh herbs enhance the aroma. This soup is quick to make, requiring just one pot and about 35 minutes, making it an ideal healthy weeknight dinner option.
Ingredients
Scale
Vegetables
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks of celery, chopped
- 4 cloves of garlic, minced
- ½ cup corn (frozen used)
- 1 cup peas (frozen used)
- 1 cup chickpeas or white beans (optional)
Liquids and Fats
- 1 Tbsp neutral oil (olive oil used)
- 4 cups vegetable broth
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk used)
Seasonings and Others
- 3 Tbsp nutritional yeast
- 1/3 cup all-purpose flour (gluten-free flour can be substituted)
- 1 tsp salt
- ½ tsp pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Instructions
- Sauté Vegetables: Heat a large pot over medium heat. Add olive oil, chopped onion, carrots, celery, minced garlic, and salt. Cook for about 5 minutes until the onions become translucent and vegetables soften slightly.
- Make Roux: Add dairy-free butter to the pot and let it melt. Stir in the flour, coating the vegetables thoroughly to create a thick and sticky roux mixture, which will help thicken the soup.
- Add Broth and Herbs: Gradually pour in the vegetable broth while stirring to combine the mixture smoothly. Add pepper, fresh oregano, thyme, and rosemary and mix well to distribute the flavors.
- Simmer and Thicken: Continue to stir frequently as the soup heats and begins to gently boil. This step will activate thickening from the roux; stir regularly to avoid burning the soup at the bottom of the pot.
- Incorporate Vegetables and Milk: Stir in peas, corn, nutritional yeast, chickpeas if using, and dairy-free milk. Reduce the heat to low and cook for an additional 5 to 7 minutes until peas and corn are warmed through and the soup is creamy.
- Serve: Divide the creamy vegetable soup into bowls and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Use gluten-free flour to make this recipe gluten-free.
- This soup is vegan and dairy-free by substituting traditional butter and milk with dairy-free versions.
- For added protein, chickpeas or white beans are a great optional addition.
- Stir frequently while simmering to prevent the soup from sticking or burning.
- Store leftovers in the refrigerator up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
