One‑Pot Creamy Vegetable Soup

One‑Pot Creamy Vegetable Soup is a wonderfully comforting dish that’s easy to throw together, especially when you want a wholesome, veggie‑packed meal with minimal fuss. The creamy texture comes from a simple roux and dairy‑free milk, while the flavorful herbs and nutritional yeast give it that satisfying “cheesy” vibe (without actual cheese). Whether you’re cooking for yourself or sharing with friends, this soup brings warmth and flavour in one pot—ideal for busy weeknights or cosy weekend dinners.

Why You’ll Love This Recipe

You’ll love this recipe because it blends convenience and flavour in equal measure. Just one pot needed—no separate sauce pans or finishing dishes. It’s packed with hearty vegetables like carrots, celery, peas and corn, which means you get great nutrition without missing out on taste. It’s also easily adapted for dietary needs (vegan, gluten‑free) and leftovers are just as good, making it perfect for meal‑prep or serving friends. In short: wholesome, simple, satisfying.

Ingredients

• 1 Tbsp neutral oil (e.g., olive oil)
• 4 cloves garlic, minced
• 1 medium white onion, chopped
• 3 medium carrots, chopped
• 4 stalks celery, chopped
• ½ cup corn (I used frozen)
• 1 cup peas (I used frozen)
• 3 Tbsp nutritional yeast
• 4 cups vegetable broth
• ⅓ cup all‑purpose flour (substitute with gluten‑free flour if needed)
• ⅓ cup dairy‑free butter
• 1 cup unsweetened dairy‑free milk (I used soy milk)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp fresh rosemary
• ½ tsp fresh oregano
• ½ tsp fresh thyme
• 1 cup chickpeas or white beans (optional)

Step‑by‑Step: How to Make One‑Pot Creamy Vegetable Soup

1. Heat a large pot over medium heat. Add the oil, chopped onion, carrots, celery, garlic and the salt. Cook for about 5 minutes or until the onions become translucent.
2. Add the dairy‑free butter to the pot. Once it starts to melt, sprinkle in the flour and stir, coating the vegetables in the flour mixture. This creates your roux—thick and sticky.
3. Gradually stir in the vegetable broth, and then add the pepper, oregano, thyme and rosemary. Mix until well combined.
4. Continue stirring frequently as the soup heats up, until it comes to a gentle boil and begins to thicken. Keep stirring so nothing sticks or burns.
5. Once the soup is thickening, add the peas, corn, nutritional yeast, optional chickpeas or white beans, and the dairy‑free milk. Cook on low heat for an additional 5‑7 minutes, or until the peas and corn are warmed through.
6. Divide the soup into bowls and serve immediately.
7. Allow the soup to cool completely at room temperature, then pour it into an airtight container. Store it in the refrigerator and enjoy within 3 days.

Helpful Tips

• Chop your vegetables into similar‑sized pieces so they cook evenly.
• Use unsweetened dairy‑free milk (such as soy, oat or almond) rather than a sweetened or flavored variety—this keeps the soup savoury, not sweet.
• If you only have dried herbs instead of fresh, go ahead and use them — just reduce quantities slightly since dried herbs are more concentrated.
• The soup will thicken as it cools. If you find it becomes too thick, simply stir in a little additional vegetable broth to reach your desired consistency.
• Stir often, especially after adding the flour and broth, to prevent any flour bits from settling and burning on the bottom of the pot.

Substitutions And Variations

• Gluten‑free: Use gluten‑free flour instead of all‑purpose, or try a starch like cornstarch or potato starch for the thickening step.
• Different dairy‑free milk: I used soy milk for extra plant protein, but almond, oat or cashew milk work nicely too.
• Extra veggies: Feel free to add other vegetables like chopped mushrooms, green beans, butternut squash, spinach or kale—just time their addition so they cook properly.
• Protein boost: The optional chickpeas or white beans add protein and set the soup up as a fuller meal.
• Seasoning changes: Swap in other herbs like basil or sage, or add a pinch of smoked paprika or chili flakes for a little heat.
• Thinner soup: If you prefer a brothier version, reduce the amount of flour used in the roux or add extra vegetable broth at the end.

Storage Instructions

Allow the soup to cool completely at room temperature, then pour it into an airtight container. Store it in the refrigerator and enjoy within 3 days.
For reheating, warm gently over medium‑low heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or dairy‑free milk to loosen it up.
You can also freeze this soup: pour into freezer‑safe containers, leaving space for expansion, and freeze for up to 2‑3 months. Thaw overnight in the refrigerator and reheat gently when ready to eat.

Nutritional Information

Here’s an approximate breakdown per serving (based on 4 servings):

• Calories: ~250‑300 kcal
• Carbohydrates: ~30‑35 g (from vegetables, beans/chickpeas, flour)
• Protein: ~10‑12 g (from peas, chickpeas/beans, soy milk)
• Fat: ~8‑10 g (from oil, dairy‑free butter, milk)
• Fibre: ~6‑8 g (from vegetables, beans)
• Sodium: Depends heavily on the vegetable broth used and added salt—use low‑sodium broth to reduce salt content.
• Vitamins and minerals: A good source of vitamin A (carrots), vitamin C (peas, corn, celery), iron (nutritional yeast, beans), and calcium if your dairy‑free milk is fortified.

Serving Suggestions

• Serve with a crusty piece of bread or a warm biscuit to soak up the creamy broth.
• Garnish with fresh chopped parsley or chives for a pop of colour and fresh flavour.
• Pair with a simple green salad on the side for a complete meal.
• For added texture, top with roasted chickpeas or croutons (use gluten‑free if needed).
• A drizzle of extra‑virgin olive oil or a sprinkle of vegan parmesan (or extra nutritional yeast) makes for a nice finishing touch.

Frequently Asked Questions About One‑Pot Creamy Vegetable Soup

Q: Can I use fresh vegetables instead of frozen peas and corn?
A: Absolutely. If you use fresh peas or corn, just adjust the timing slightly—fresh veggies may take a bit longer or less, depending on size and hardness. Add them toward the end so they don’t overcook and lose their texture.
Q: Can I omit the beans/chickpeas?
A: Yes, the beans/chickpeas are optional and primarily added for extra protein and substance. The soup will still be delicious and filling without them.
Q: My soup turned out too thick once refrigerated—what do I do?
A: That’s normal—the flour‑roux thickens more as it cools. Simply stir in a little extra vegetable broth or dairy‑free milk when reheating to loosen the texture.
Q: Can I make this ahead of time?
A: Definitely. You can prepare the soup fully, refrigerate it in an airtight container, and reheat when ready. It’s also freezer‑friendly—just ensure you thaw overnight and reheat gently.
Q: I don’t have nutritional yeast—what can I use instead?
A: Nutritional yeast gives a savory “cheesy” flavor and some B‑vitamins. If you don’t have it, you can skip it or substitute with a bit of vegan cheese or extra herbs, but the flavour profile will change slightly.
Q: Can I make this gluten free?
A: Yes—just substitute the all‑purpose flour with a gluten‑free flour blend (ensure it is one that can be used for roux) or try a starch like cornstarch or potato starch instead of flour for thickening.

Conclusion

Thank you so much for trying this One‑Pot Creamy Vegetable Soup recipe. I’ve enjoyed every spoonful of this dish—it’s easy, flavourful and feels like a warm hug in a bowl. I hope it becomes one of your go‑to meals whenever you want something comforting and wholesome. Enjoy cooking it, share it with people you care about, and relish how simple ingredients turn into something special. Happy cooking, and thanks for being part of the food‑loving community!

Follow us on Pinterest for daily recipe inspiration!

Print