This Effortless One-Pot Creamy Vegetable Soup is your new secret weapon for a quick, cozy, and incredibly satisfying meal. It’s a hearty vegetarian soup loaded with tender potatoes and carrots, all coming together in about 30 minutes with minimal cleanup. If you're searching for quick fall soup recipes that deliver big on flavor without the fuss, you've found the ultimate solution.
When I first started developing this recipe, I knew I wanted that luxurious, velvety texture without spending hours at the stove. My first attempt at the roux was a disaster—I added the broth too quickly and ended up with a lumpy mess! I learned the secret is to add the broth slowly while whisking constantly. This simple trick creates that silky, restaurant-quality base that makes this soup absolutely irresistible. It’s one of my favorite tomato-free soup recipes for a reason!
Why You'll Love This Effortless Soup Recipe
- One-Pot Wonder: Everything cooks in a single pot, which means easy cooking and even easier cleanup.
- Quick & Easy: From chopping to serving, this soup is on the table in about 30 minutes, making it perfect for busy weeknights.
- Hearty & Healthy: Packed with a rainbow of vegetables like potatoes and carrots, it's a nourishing and filling meal.
- Incredibly Creamy: A simple roux and a splash of non-dairy milk create a rich, velvety texture without any heavy cream.
- Customizable: Easily swap in your favorite veggies or add beans for an extra protein boost.
Key Ingredients Needed
This easy vegetable soup recipe uses simple, wholesome ingredients. The combination of potatoes and carrots provides a classic, hearty base.
- Olive Oil: For sautéing the vegetables.
- Aromatics: 1 medium white onion, 4 cloves of garlic, and 4 stalks of celery create the foundational flavor. Your kitchen will fill with an incredible, savory aroma as these soften!
- Hearty Vegetables: 3 medium carrots and 2 medium Yukon Gold potatoes, all chopped into a uniform, bite-sized dice.
- Frozen Veggies: ½ cup of frozen corn and 1 cup of frozen peas, added at the end for sweetness and color.
- For the Roux: ⅓ cup dairy-free butter and ⅓ cup all-purpose flour (use a 1-to-1 gluten-free blend if needed).
- Liquids: 4 cups of quality vegetable broth and 1 cup of unsweetened, plain dairy-free milk (soy or oat work wonderfully).
- Seasoning & Flavor: 3 Tbsp nutritional yeast for a cheesy flavor, 1 tsp salt, ½ tsp black pepper, and ½ tsp each of fresh rosemary, oregano, and thyme.
Step-by-Step Instructions
- Sauté the Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, potatoes, garlic, and salt. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
- Create the Roux: Add the dairy-free butter to the pot. Once it melts, sprinkle the flour over the vegetables. Stir continuously for about one minute until the vegetables are fully coated. The mixture will be thick and paste-like. This step is crucial for thickening the soup.
- Build the Broth: While whisking constantly, slowly pour in the vegetable broth, about a cup at a time. This gradual addition prevents lumps and creates a smooth, silky base. Once all the broth is incorporated, stir in the pepper, rosemary, oregano, and thyme.
- Simmer to Thicken: Bring the soup to a gentle boil, then reduce the heat to a simmer. Stir frequently as it heats up to prevent burning on the bottom. You’ll notice the soup begin to thicken beautifully. Cook for 10-12 minutes, or until the potatoes are fork-tender.
- Finish & Serve: Stir in the frozen peas, corn, nutritional yeast, and non-dairy milk. Cook for another 3-5 minutes on low heat until everything is heated through. Do not let it boil again. Taste and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or crackers.
Expert Tips for the Perfect Creamy Soup
- Uniform Chopping: Cut all your vegetables (potatoes, carrots, celery) to a similar size. This ensures they cook evenly and you get a perfect texture in every spoonful.
- Fresh vs. Dried Herbs: Fresh herbs provide the brightest flavor, but you can substitute with dried herbs. Use ⅓ the amount of dried herbs as you would fresh (e.g., a generous ¼ tsp of each).
- Control the Thickness: As the soup cools, it will thicken. If it becomes too thick for your liking upon reheating, simply stir in an extra splash of vegetable broth or water until it reaches your desired consistency.
- Don't Boil the Milk: Add the dairy-free milk at the very end and only heat it through. Boiling plant-based milk can sometimes cause it to separate or curdle.
Recipe Variations & Substitutions
This vegetarian soup with potatoes is a fantastic canvas for creativity.
- Add More Veggies: Feel free to add 1-2 cups of other vegetables. Butternut squash, mushrooms, or green beans should be added with the carrots and potatoes. Quick-cooking greens like spinach or kale should be stirred in at the very end.
- Boost the Protein: For an even heartier meal, add a can of rinsed and drained chickpeas or white beans along with the frozen vegetables.
- Make it "Cheesier": If you love the flavor of nutritional yeast ("nooch"), don't be afraid to add an extra tablespoon or two for a more robust cheesy taste.
Frequently Asked Questions (FAQ)
Can I make this soup gluten-free?
Absolutely! To make this recipe gluten-free, simply substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. The results will be just as thick and creamy.
How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally. You may need to add a splash of vegetable broth or water to thin it out as it will thicken upon sitting.
Can I freeze this creamy vegetable soup?
Yes, but with a note of caution. Soups thickened with a flour-based roux can sometimes have a slightly grainy texture after thawing. For best results, let the soup cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator and reheat slowly on the stove, whisking well to restore its creamy consistency.
What can I use instead of dairy-free milk?
If you’re not vegan or dairy-free, you can use regular heavy cream or half-and-half for an even richer result. For dairy-free options, any unsweetened, unflavored plant-based milk will work—cashew, soy, and oat milk are all excellent choices.
Ultimate One-Pot Creamy Vegetable Soup (Easy & Hearty)
Ingredients
- 1 Tbsp neutral oil such as olive oil
- 4 cloves garlic minced
- 1 medium white onion chopped
- 3 medium carrots chopped
- 4 stalks celery chopped
- 1/2 cup corn frozen is fine
- 1 cup peas frozen is fine
- 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 such as soy, almond, or oat milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp fresh rosemary finely chopped
- 1/2 tsp fresh oregano finely chopped
- 1/2 tsp fresh thyme finely chopped
- 1 cup chickpeas or white beans optional, for extra protein
Instructions
- Heat the neutral oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion, carrots, celery, minced garlic, and salt for about 5 minutes, until the onions become soft and translucent.
- Melt the dairy-free butter into the pot with the vegetables. Sprinkle the all-purpose flour over the mixture and stir continuously for one minute to cook out the raw flour taste, creating a thick roux that coats the vegetables.
- Gradually whisk in the vegetable broth, pouring slowly to prevent lumps from forming. Once smooth, stir in the black pepper, fresh oregano, thyme, and rosemary until everything is well combined.
- Bring the soup to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pot. Continue to cook as the soup thickens to a creamy consistency.
- Reduce the heat to low and stir in the frozen peas, corn, nutritional yeast, dairy-free milk, and optional chickpeas. Simmer for an additional 5-7 minutes, just until the vegetables are heated through.
- Ladle the hot, creamy vegetable soup into bowls and serve immediately with your favorite crusty bread or crackers.
Equipment
- Large Pot or Dutch Oven
