Description
This One-Pot Creamy Vegetable Soup is a comforting, dairy-free, and flavorful meal perfect for any season. Packed with fresh vegetables, herbs, and optional beans for extra protein, it uses a simple roux technique to achieve a rich, creamy texture without any cream. Easy to prepare and ideal for a wholesome lunch or dinner, it caters to vegan and gluten-free diets when using appropriate flour.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- ½ cup corn (frozen or fresh)
- 1 cup peas (frozen or fresh)
Liquids & Fats
- 1 Tbsp neutral oil (like olive oil)
- 1/3 cup dairy-free butter
- 4 cups vegetable broth
- 1 cup unsweetened dairy-free milk (such as soy milk)
Thickening & Flavoring
- 1/3 cup all-purpose flour (or gluten-free flour)
- 3 Tbsp nutritional yeast
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Optional Protein
- 1 cup chickpeas or white beans (optional)
Instructions
- Sauté the Vegetables: Heat a large pot over medium heat. Add 1 Tbsp neutral oil, onion, carrots, celery, garlic, and 1 tsp salt. Cook for about 5 minutes until onions are translucent, stirring occasionally to soften the vegetables evenly.
- Create the Roux: Add 1/3 cup dairy-free butter to the pot. When melted, sprinkle 1/3 cup all-purpose or gluten-free flour over the vegetables. Stir constantly to coat the veggies and cook the flour, forming a thick roux that will help thicken the soup.
- Add Broth and Herbs: Gradually pour in 4 cups vegetable broth while continuously stirring to combine with the roux. Add ½ tsp black pepper, ½ tsp fresh rosemary, ½ tsp fresh oregano, and ½ tsp fresh thyme. Stir until fully incorporated.
- Thicken the Soup: Continue stirring as the mixture heats to a gentle boil. The soup will begin to thicken. Keep stirring to prevent scorching on the bottom of the pot.
- Simmer with Veggies and Milk: Reduce heat to low. Stir in 1 cup peas, ½ cup corn, 3 Tbsp nutritional yeast, optional 1 cup chickpeas or white beans, and 1 cup unsweetened dairy-free milk. Simmer for another 5 to 7 minutes until the soup is warmed through and creamy.
- Serve: Ladle the creamy vegetable soup into bowls and serve immediately for a heartwarming meal.
Notes
- Use gluten-free flour to make this soup gluten-free friendly.
- Nutritional yeast adds a cheesy flavor while keeping this recipe vegan.
- You can substitute fresh herbs with ½ tsp each of dried herbs if fresh isn’t available.
- The soup freezes well for up to 3 months; reheat gently to avoid separation.
- Adjust salt and pepper to taste as you prefer.
- Optional chickpeas or white beans can be omitted for a lighter soup.
