Description
One-Pot Creamy Vegetable Soup is a cozy, hearty, and simple plant-based dinner packed with carrots, celery, peas, and herbs. Made with a dairy-free roux and creamy soy milk, it’s perfect for quick weeknight meals, comforting leftovers, and nourishing everyone at your table.
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 (frozen or fresh)
1 cup peas (frozen or fresh)
3 Tbsp nutritional yeast
4 cups vegetable broth
⅓ cup all-purpose flour (or gluten-free flour)
⅓ cup dairy-free butter
1 cup unsweetened dairy-free milk (e.g., 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)
Instructions
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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.
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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.
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Gradually stir in the vegetable broth, and then add the pepper, oregano, thyme and rosemary. Mix until well combined.
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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.
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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.
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Divide the soup into bowls and serve immediately.
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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.
Notes
Use gluten-free flour or cornstarch to make it gluten-free.
Add spinach, kale, or mushrooms for extra variety.
Soup will thicken as it cools. Thin with broth or milk when reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 275 kcal
- Sugar: 6 g
- Carbohydrates: 34 g
- Protein: 11 g