Description

This one-pot creamy vegetable soup combines wholesome vegetables, aromatic herbs, and a silky dairy-free base into the ultimate comfort food. With minimal cleanup and maximum flavor, this 35-minute recipe is the perfect plant-based weeknight dinner or meal prep solution.

Ingredients

Scale

Base Vegetables:

1 tbsp neutral oil (olive oil recommended)
4 cloves garlic, minced
1 medium white onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped

Colorful Additions:

½ cup corn kernels
1 cup green peas
1 cup chickpeas or white beans (optional)

Creamy Base:

⅓ cup all-purpose flour (or gluten-free flour)
⅓ cup dairy-free butter
4 cups vegetable broth
1 cup unsweetened dairy-free milk

Flavor Enhancers:

3 tbsp nutritional yeast
1 tsp sea salt
½ tsp black pepper
½ tsp fresh rosemary
½ tsp fresh oregano
½ tsp fresh thyme

Instructions

Heat oil in a large pot over medium heat. Add onion, carrots, celery, garlic, and salt. Cook 5 minutes until onion is translucent.
Add dairy-free butter. Sprinkle flour over vegetables and stir to form a roux.
Slowly pour in vegetable broth while whisking constantly. Add black pepper, oregano, thyme, and rosemary. Stir until combined.
Bring to a gentle boil, stirring frequently, until soup thickens.
Add peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Reduce heat and cook 5–7 minutes until vegetables are tender.
Ladle into bowls and serve hot. Soup will thicken slightly as it cools.

Notes

Whisk broth in gradually to avoid lumps. Add peas and corn at the end for best texture. Adjust thickness when reheating by adding broth if necessary.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 400mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: creamy vegetable soup, one-pot soup, plant-based comfort food, dairy-free soup, healthy weeknight dinner