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Creamy Vegetable Soup Recipe

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4.8 from 142 reviews

A hearty and creamy one-pot vegetable soup featuring fresh vegetables, nutritional yeast, and dairy-free ingredients for a deliciously comforting and nutritious meal. Perfect for a cozy lunch or dinner, this recipe is simple to make and can be enjoyed vegan and gluten-free by using appropriate substitutions.

Ingredients

Vegetables and Aromatics

  • 1 Tbsp neutral oil (olive oil recommended)
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • ½ cup frozen corn
  • 1 cup frozen peas

Soup Base and Flavorings

  • 3 Tbsp nutritional yeast
  • 4 cups vegetable broth
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • 1/3 cup dairy-free butter
  • 1 cup unsweetened dairy-free milk (soy milk recommended)
  • 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, drained and rinsed

Instructions

  1. Prepare the vegetables: Heat a large pot over medium heat. Add the neutral oil, then add onions, carrots, celery, garlic, and salt. Cook for about 5 minutes or until the onions turn translucent, stirring occasionally to avoid burning.
  2. Create the roux: Add the dairy-free butter to the pot and let it start to melt. Gradually stir in the flour, coating the vegetables evenly. This mixture will become thick and sticky, forming the base for the creamy soup.
  3. Add broth and herbs: Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add the black pepper, oregano, thyme, and rosemary. Mix everything well until combined.
  4. Simmer the soup: Stir frequently as the soup heats until it reaches a gentle boil. Continue to stir to prevent the soup from sticking or burning. You'll notice the soup thickening as it cooks.
  5. Add remaining ingredients: Stir in the peas, corn, nutritional yeast, optional chickpeas or white beans, and the dairy-free milk. Lower the heat and cook for another 5 to 7 minutes until the peas and corn are heated through.
  6. Serve: Divide the soup into bowls and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
  • Nutritional yeast adds a cheesy flavor and is a great source of vitamin B12 for vegans.
  • Use your preferred dairy-free milk such as almond, oat, or soy milk.
  • Adding chickpeas or white beans increases the protein content and makes the soup more filling.
  • Stirring often is important to prevent the soup from sticking or burning, especially after adding the flour and broth.
  • Leftover soup stores well for up to 3 days refrigerated.

Find it online: https://ameliameals.com/creamy-vegetable-soup-recipe/