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–+ servings

Ultimate One-Pot Creamy Vegetable Soup (Easy & Hearty)

Discover the ultimate comfort food with this incredibly easy One-Pot Creamy Vegetable Soup. Packed with tender vegetables and fragrant herbs, this hearty dish is perfect for anyone searching for delicious and simple soup recipes. It's a satisfying meal that comes together in a single pot, making cleanup a breeze.
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Course: Dinner, Lunch, Soup
Keyword: Easy Soup Recipe, Gluten-Free Option, One-Pot Creamy Vegetable, soup recipes, Vegan Soup, Vegetable Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 385kcal

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

Notes

This soup will thicken as it cools; simply stir in a splash of extra vegetable broth when reheating to reach your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to customize this recipe with other vegetables like chopped spinach or kale, adding them in the last few minutes of cooking.

Nutrition

Calories: 385kcal | Carbohydrates: 45g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Sodium: 950mg | Potassium: 650mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8500IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3.5mg