One-Pot Creamy Vegetable Soup Recipe

I absolutely love this One-Pot Creamy Vegetable Soup Recipe because it’s the kind of comfort food that feels cozy and nourishing all at once. When the days get chilly or you just want something wholesome without a fuss, this soup hits the spot every time. Plus, I find it’s super practical since it all cooks up in one pot—less mess means more time to relax.

What makes this soup so special is its creamy texture without any heavy cream, thanks to a clever use of dairy-free butter, flour, and unsweetened plant milk. You’ll find that it’s packed with veggies and herbs that bring freshness and depth, making it perfect for a weeknight dinner or a casual lunch with friends. Honestly, it’s one of those recipes I keep coming back to because it’s easy to tweak based on what’s in my fridge.

this …

Ingredients You’ll Need

Most of these ingredients are staples in many kitchens, and they come together perfectly for this One-Pot Creamy Vegetable Soup Recipe. I always look for fresh herbs and frozen peas and corn because they pack great flavor and convenience.

• Olive Oil: A neutral oil like olive oil works great to sauté the vegetables without overpowering the flavors.
• Garlic: Minced for that fragrant base note that wakes up the soup.
• White Onion: Chopped finely to build that mild sweetness and depth.
• Carrots: Chopped – add natural sweetness and texture.
• Celery: Chopped – gives an earthy crunch and balances the carrot’s sweetness.
• Frozen Corn: Super convenient and bursts with a satisfying pop of sweetness.
• Frozen Peas: Adds a lovely bright green color and fresh flavor even when frozen.
• Nutritional Yeast: A great vegan substitute to add cheesy, nutty notes.
• Vegetable Broth: Use a good-quality broth to enhance the soup’s body.
• All-Purpose Flour: Helps thicken the soup; swap for gluten-free if needed.
• Dairy-Free Butter: Creates a rich, silky base without dairy.
• Unsweetened Dairy-Free Milk: Soy milk is my go-to here for a creamy texture and neutral taste.
• Salt and Pepper: To taste, of course—season as you cook for the best results.
• Fresh Rosemary, Oregano, and Thyme: These fresh herbs elevate the soup with aromatic depth—don’t skip them!
• Chickpeas or White Beans (Optional): I love adding these for extra protein and heartiness.

Variations

One of the best things about this One-Pot Creamy Vegetable Soup Recipe is how easily you can customize it. I often swap different veggies or add beans depending on what I have on hand, so feel free to experiment!

• Swap the Veggies: I once added chopped zucchini and spinach for an extra green boost – it worked beautifully!
• Make it Hearty with Beans: Adding chickpeas or white beans makes it a full meal, perfect when you want something more filling.
• Use Different Milk Alternatives: Almond, oat, or cashew milk all blend well if you prefer a different plant-based milk than soy.
• Spice it Up: Try a pinch of smoked paprika or a dash of chili flakes for a little kick.

How to Make One-Pot Creamy Vegetable Soup Recipe

Step 1: Sauté Your Aromatics and Veggies

Start by heating your large pot over medium heat and adding the olive oil. Toss in the chopped onion, carrots, celery, minced garlic, and a pinch of salt. Cook these for about 5 minutes or until the onions go translucent and everything starts to smell amazing. This step brings out the natural sweetness in your veggies and forms a flavorful base for your soup.

Step 2: Create Your Roux for Creaminess

Add the dairy-free butter to melt into the vegetables, then sprinkle your flour on top. Stir well so all the veggies get coated—this roux will be thick and sticky. This is the magic step that thickens your soup without heavy cream, giving that irresistible creamy texture.

Step 3: Slowly Add Broth and Herbs

Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Mix in your fresh herbs—rosemary, oregano, thyme—and season with pepper. Keep stirring until the soup comes to a gentle boil and starts thickening, about 7-10 minutes. Patience here pays off to prevent burning and ensures a perfectly smooth consistency.

Step 4: Add Veggies, Nutritional Yeast, and Milk

Now it’s time to stir in your frozen peas, corn, chickpeas (if using), nutritional yeast, and the unsweetened dairy-free milk. Simmer gently on low for another 5-7 minutes until everything is heated through and tender. This keeps the veggies bright and preserves their texture without overcooking.

Step 5: Serve and Enjoy!

Dish out your creamy vegetable soup into bowls, maybe with a little extra sprinkle of nutritional yeast or fresh herbs if you like. It’s ready to warm you up and fill you up with simple, fresh, dreamy flavors.

How to Serve One-Pot Creamy Vegetable Soup Recipe

Garnishes

I love topping this soup with a sprinkle of extra nutritional yeast and a little fresh parsley or thyme for a pop of color and hint of freshness. Sometimes I add a drizzle of good olive oil or a few toasted pumpkin seeds for a bit of crunch and richness.

Side Dishes

Crusty bread or a warm garlic baguette makes the perfect pairing because you can dip and scoop to your heart’s content. For something lighter, I serve this soup with a crisp green salad tossed with lemon vinaigrette—it balances those creamy textures nicely.

Creative Ways to Present

For a casual dinner party, I’ve served this soup in pretty ceramic bowls with a small side of toasted brioche and herb butter. Another time, I ladled it into mini bread bowls for a festive twist that guests totally adored. It’s a simple way to elevate the appearance without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge and it holds up well for 3 days. When I make a big batch, that’s perfect for weekday lunches or a quick dinner. Just give it a good stir before reheating to bring the creaminess back.

Freezing

I’ve frozen this soup a couple of times by portioning it into freezer-safe containers. It thaws nicely in the fridge overnight and reheats like a charm. Just note the texture might be a tiny bit different but still super tasty!

Reheating

When reheating, I warm it gently on the stove over low heat, stirring frequently to prevent sticking. If it’s too thick, I add a splash more broth or plant milk. Microwave works too, just heat in short bursts and stir in between.

FAQs

Final Thoughts

This One-Pot Creamy Vegetable Soup Recipe has become a go-to in my kitchen when I want comfort that’s quick, simple, and utterly satisfying. It’s great knowing I can toss in wholesome ingredients and finish with a creamy, flavorful soup that even picky eaters enjoy. I hope you find it as comforting and easy as I do—give it a try for your next cozy meal and watch it become a staple in your home too!

Print