One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup is that warm hug-in-a-bowl I pull out every time my fridge needs a reset or I crave something wholesome and satisfying with minimum fuss. The best part You build big comforting flavors from simple plant-based ingredients using just one pot for easy cleanup

The first time I doubled this recipe was for a cold Sunday lunch with friends It was gone before anyone touched the bread I have been making it for cozy nights ever since

What You'll Need

• Neutral oil: Such as olive oil for flavor and to sauté your aromatics
• Garlic: Always go for fresh if you can as it brings a punch of depth
• White onion: Try to find one that feels heavy with no soft spots for best flavor
• Carrots and celery: When they are firm they are freshest and add essential sweetness and base
• Frozen corn and peas: These are pantry heroes that keep the soup colorful and slightly sweet no need to thaw
• Nutritional yeast: Gives a savory cheesy depth and is perfect if you want all the comfort without dairy
• Veggie broth: Opt for low sodium so you control the salt
• All-purpose flour: Use the freshest flour for the smoothest texture you can swap in your favorite GF blend
• Dairy-free butter: Adds creaminess without milk
• Unsweetened dairy-free milk: I love unsweetened soy for its mild flavor and creaminess
• Salt and pepper: Simple but do not skip these
• Fresh rosemary oregano and thyme: If possible fresher herbs offer sharper aroma and vibrant taste
• Chickpeas or white beans: These are optional but make the soup heartier and extra filling

How to Make It Happen

Prep the Vegetables:

Dice the onion carrots and celery as evenly as you can Mince the garlic This ensures even cooking and no one gets a big chunk of raw garlic

Sauté the Aromatics:

Add oil to a large pot over medium heat Once it shimmers toss in onion carrot celery garlic and a big pinch of salt Stir and let this mixture sweat gently for five minutes Stir occasionally so nothing browns too quickly You want everything soft and fragrant

Build Your Roux:

Add the dairy-free butter and let it start to melt Sprinkle the flour over the mixture Stir vigorously to coat all the veggies in a thick paste This step makes your soup creamy and gives it body

Add Liquid and Seasonings:

Slowly pour in veggie broth while stirring constantly to prevent lumps Add pepper rosemary oregano and thyme Stir so everything is combined

Thicken the Soup:

Keep the pot on medium heat Stir the soup constantly until it starts gently bubbling You will see it thicken as the flour works its magic Do not rush or walk away at this step because milk soups can burn on the bottom

Finish with Veggies and Creaminess:

Add peas corn nutritional yeast cooked chickpeas and dairy-free milk Stir all together Keep the heat low Cook for five to seven minutes to let flavors meld and ensure peas and corn are hot through

Serve:

Ladle into bowls and enjoy piping hot If you are planning for leftovers let the soup cool before sealing it in the fridge for up to three days

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Toasted nutritional yeast gives this soup a subtle cheesy note that satisfies my comfort food cravings every time My kids swear by adding extra peas right at the end and it always sparks a little dinnertime debate over the last spoonful

Keeping It Fresh

Your soup stays best for three days in a tightly sealed container To revive leftovers add a splash of dairy-free milk or broth while reheating on the stove Freshen things up with extra chopped herbs just before serving They wake up all the flavors

Smart Swaps and Substitutions

This soup is a forgiving template You can use whatever beans you have like cannellini for extra creaminess or swap frozen veggies based on the season Out of fresh herbs Just use dried but reduce the amount slightly Potatoes work great in place of carrots if you have them handy

Perfect Pairings

Serve with a seeded crusty bread for dunking or a crisp green salad tossed with a tangy vinaigrette For a light lunch I love it with just a sprinkle of extra nutritional yeast and toasted pumpkin seeds This pairs beautifully with a glass of dry white wine or homemade iced tea if you are keeping things cozy

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This one pot creamy vegetable soup is a standby that always impresses even picky eaters It is the kind of meal I can throw together with odds and ends and still feel like I have made something comforting from scratch

Frequently Asked Questions

→ Can I use different vegetables?

Absolutely. Try adding potatoes, spinach, or mushrooms based on what you have on hand.

→ What’s the best way to make it gluten-free?

Substitute all-purpose flour with your favorite gluten-free flour blend for a similar creamy result.

→ Can dairy milk replace soy milk?

Dairy milk can be used if preferred, though unsweetened options help maintain the savory taste.

→ How can I add extra protein?

Chickpeas and white beans both blend well and add extra protein and texture to the bowl.

→ What herbs work best if I don’t have fresh?

Dried rosemary, oregano, and thyme can be used in place of fresh; just reduce the quantities by half.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days.