Name: One-Pot Creamy Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon neutral oil (olive oil); 4 cloves garlic, minced; 1 medium white onion, chopped; 3 medium carrots, chopped; 4 stalks celery, chopped; 1/2 cup corn (frozen or fresh); 1 cup peas (frozen or fresh); 3 tablespoons nutritional yeast; 4 cups vegetable broth; 1/3 cup all-purpose flour (gluten-free flour as a substitute); 1/3 cup dairy-free butter; 1 cup unsweetened dairy-free milk (e.g., soy milk); 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon fresh rosemary; 1/2 teaspoon fresh oregano; 1/2 teaspoon fresh thyme; 1 cup chickpeas or white beans (optional)

Why Make This Recipe

One-Pot Creamy Vegetable Soup is a fantastic choice for a wholesome meal. It is not only easy to prepare, but it also packs a lot of flavors and nutrients. This soup uses simple ingredients that come together in one pot, making cleanup a breeze. Whether you’re looking for a cozy dish on a chilly day or just want something healthy and satisfying, this recipe fits the bill.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make One-Pot Creamy Vegetable Soup

Ingredients

1 tablespoon neutral oil (olive oil)
4 cloves garlic, minced
1 medium white onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped
1/2 cup corn (frozen or fresh)
1 cup peas (frozen or fresh)
3 tablespoons nutritional yeast
4 cups vegetable broth
1/3 cup all-purpose flour (gluten-free flour as a substitute)
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk (e.g., soy milk)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1 cup chickpeas or white beans (optional)

Directions

Heat a large pot over medium heat. Add the oil, onions, carrots, celery, garlic, and salt. Cook for about 5 minutes, until the onions become translucent.
Add the dairy-free butter; once it melts, whisk in the flour to form a roux and coat the vegetables. Cook until the roux is thick and paste-like.
Slowly pour in the vegetable broth, pepper, oregano, thyme, and rosemary. Stir until everything is well combined and the mixture comes to a gentle boil. Let it simmer and thicken, stirring occasionally.
Stir in the peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Cook for another 5–7 minutes on low heat until the vegetables are heated and the soup is creamy.
Divide the soup into bowls and serve. Leftovers can be refrigerated for up to 3 days. Optional: adjust herbs or dairy-free milk to taste.

How to Serve One-Pot Creamy Vegetable Soup

Serve this delicious soup hot in a bowl. You can pair it with crusty bread or a simple side salad for a complete meal. For extra flavor, sprinkle some fresh herbs or a dash of lemon juice on top before serving.

How to Store One-Pot Creamy Vegetable Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stove or in the microwave until it’s hot throughout.

Tips to Make One-Pot Creamy Vegetable Soup

Feel free to customize the vegetables based on what’s in your fridge.
Ensure to cut all vegetables to a similar size for even cooking.
For a spicier kick, add a pinch of red pepper flakes.
If you prefer a thicker soup, blend a portion of it before serving.

Variation

You can easily turn this soup into a more filling meal by adding cooked pasta or quinoa. Just stir it in along with the peas and corn during the last cooking stage.

FAQs

1. Can I use other types of milk?
Yes, you can use any plant-based milk, like almond, oat, or coconut milk.

2. Is this soup freezer-friendly?
Yes, you can freeze the soup for up to 3 months. Just ensure it cools fully before placing it in an airtight container.

3. Can I add protein to this soup?
Absolutely! Chickpeas, white beans, or even cooked chicken can be included for an extra protein boost.