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Creamy Vegetable Soup Recipe

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4.9 from 81 reviews

This Easy One Pot Creamy Vegetable Soup is a comforting and nutritious vegan dish made with simple ingredients like fresh vegetables, nutritional yeast, and dairy-free milk. It features a creamy texture achieved without dairy by using a flour and dairy-free butter roux, making it perfect for a healthy, hearty meal that’s quick and easy to prepare in a single pot.

Ingredients

Vegetables

  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • ½ cup frozen corn
  • 1 cup frozen peas
  • ½ tsp fresh rosemary, finely chopped

Liquids & Broth

  • 4 cups vegetable broth
  • 1 cup unsweetened dairy-free milk (e.g., soy milk)

Fats & Thickeners

  • 1 Tbsp olive oil
  • 1/3 cup dairy-free butter
  • 1/3 cup all-purpose flour (or gluten-free flour)

Seasonings & Others

  • 3 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Prepare Ingredients: Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves and finely chop the fresh rosemary. Make sure frozen corn and peas are ready to be added later.
  2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté these vegetables for 8-10 minutes until they become soft and fragrant. Then stir in the minced garlic and chopped rosemary, cooking for an additional 1 minute until aromatic.
  3. Create Roux: Add 1/3 cup of dairy-free butter to the pot and allow it to melt completely. Whisk in 1/3 cup of all-purpose flour, stirring constantly until a thick paste forms. Continue cooking this mixture for 1-2 minutes to eliminate the raw flour taste.
  4. Add Broth and Nutritional Yeast: Gradually whisk in 4 cups of vegetable broth, making sure the mixture stays smooth without any lumps. Stir in 3 tablespoons of nutritional yeast for a cheesy flavor. Bring the soup to a gentle simmer and cook for 10-15 minutes to allow it to thicken slightly, stirring occasionally.
  5. Add Frozen Vegetables: Stir in ½ cup of frozen corn and 1 cup of frozen peas. Continue simmering the soup for 3-5 minutes until the vegetables are heated through and tender-crisp.
  6. Add Dairy-Free Milk: Reduce the heat to low. Slowly pour in 1 cup of unsweetened dairy-free milk while stirring continuously. Gently warm the soup for 2-3 minutes, making sure it doesn’t boil once the milk is added, to maintain creaminess.
  7. Season and Serve: Season the soup with 1 teaspoon of salt and ½ teaspoon of pepper, adjusting to your taste preference. Ladle the soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • You can use other frozen or fresh vegetables based on availability and preference.
  • To add extra protein, consider topping with toasted nuts or seeds before serving.
  • Reheat gently on the stovetop to avoid curdling the dairy-free milk.
  • Adjust seasoning last to ensure the soup isn’t over-salted.

Find it online: https://mealsbykate.com/creamy-vegetable-soup-recipe/