Best One-Pot Creamy Vegetable Soup Recipe
This Best One-Pot Creamy Vegetable Soup is a hearty, healthy, and comforting dish perfect for any season. Made with a medley of fresh vegetables, nutritional yeast for a cheesy flavor, and a creamy base using dairy-free ingredients, it’s both vegan and gluten-free. Cooked entirely in one pot, this soup is easy to prepare and perfect for a nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables & 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 corn (frozen or fresh)
- 1 cup peas (frozen or fresh)
- 1 cup chickpeas or white beans (optional)
Seasonings & Herbs
- 1 tsp salt
- ½ tsp pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Liquids & Thickening Agents
- 4 cups vegetable broth
- ⅓ cup all-purpose flour (can substitute with gluten-free flour)
- ⅓ cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk recommended)
- 3 Tbsp nutritional yeast
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of neutral oil (like olive oil) over medium heat until shimmering.
- Sauté aromatics: Add the minced garlic and chopped white onion into the pot. Cook for 3-5 minutes until fragrant and the onion is translucent, stirring occasionally to prevent burning.
- Add vegetables: Stir in the chopped carrots, celery, corn, and peas. Cook for another 5 minutes, allowing the veggies to soften slightly.
- Incorporate flour and butter: Push the vegetables to the side and add the dairy-free butter. Once melted, sprinkle the flour over the mixture and stir constantly to create a roux, cooking for about 2 minutes to eliminate the raw flour flavor.
- Pour in broth and milk: Gradually whisk in the vegetable broth and unsweetened dairy-free milk to prevent lumps. Stir in the nutritional yeast to add a cheesy flavor dimension to the soup.
- Add herbs and seasoning: Season with salt, pepper, fresh rosemary, oregano, and thyme. Mix well to distribute everything evenly.
- Simmer soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally, until vegetables are tender and the soup has thickened to your liking.
- Add optional protein: If using, stir in the chickpeas or white beans and cook for additional 5 minutes to warm through.
- Final taste and serve: Check seasoning and adjust salt or pepper if needed. Serve hot with crusty bread or your favorite garnish.
Notes
- You can substitute any vegetable with seasonal favorites like zucchini or potatoes.
- For a richer flavor, use homemade vegetable broth.
- This soup stores well and tastes even better the next day.
- Can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- To make it gluten-free, use gluten-free flour as indicated.
