Why I Love This Recipe

I love how simple and versatile this soup is. It’s made with pantry staples, fresh or frozen vegetables, and it all comes together in one pot—less mess and more flavor. The nutritional yeast adds a cheesy depth, the dairy-free milk brings the creaminess, and the fresh herbs make it incredibly aromatic. It’s also dairy-free, easy to make gluten-free, and packed with plant-based protein if I add chickpeas or white beans. This is the kind of soup I make when I want something wholesome without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Tbsp neutral oil (I used 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 corn)
1 cup peas (I used frozen peas)
3 Tbsp nutritional yeast
4 cups veggie broth
1/3 cup all-purpose flour (substitute with gluten-free flour if needed)
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk (I used soy milk)
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh rosemary
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1 cup chickpeas or white beans (optional)

Directions

I heat a large pot over medium heat, then add the oil, onions, carrots, celery, garlic, and salt. I cook everything for about 5 minutes, just until the onions turn translucent.
I stir in the dairy-free butter and let it melt before adding the flour. I mix it well to coat the vegetables—this forms the base of the roux.
Once everything is coated and thickened, I slowly pour in the vegetable broth and add in the pepper, rosemary, oregano, and thyme. I stir continuously to make sure everything is well incorporated.
As the soup heats up and begins to gently boil, it starts to thicken. I keep stirring so nothing sticks to the bottom of the pot.
I add in the peas, corn, nutritional yeast, chickpeas, and plant milk. Then I let it simmer on low heat for another 5–7 minutes until the veggies are heated through.
I serve it hot, often with a slice of rustic bread or a simple side salad.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Use dried herbs: I swap fresh herbs for dried if I’m short on time or ingredients. Just use about 1/3 the amount.
Switch up the milk: Soy milk adds protein, but I’ve also made this soup with almond, oat, and cashew milk—all delicious.
Extra protein: I stir in chickpeas or white beans to boost the plant-based protein and make it more filling.
Different veggies: I use whatever I have—potatoes, green beans, or even spinach all work great.
Spice it up: A pinch of crushed red pepper flakes adds a gentle heat if I’m in the mood for a little kick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it on the stovetop or in the microwave, I sometimes add a splash of broth or dairy-free milk to loosen it up, as the soup thickens as it cools.

This soup doesn’t freeze quite as well because of the creamy texture, but if I do freeze it, I reheat slowly and whisk it to help bring the texture back together.

FAQs

Can I make this gluten-free?

Yes, I just use a gluten-free flour blend in place of all-purpose flour. Everything else is naturally gluten-free.

What’s the best milk to use?

I love using unsweetened soy milk for the added protein, but almond, oat, and cashew milk also work beautifully. I just make sure it’s unsweetened and unflavored.

Can I freeze this soup?

It can be frozen, but since it has a creamy base, the texture might change slightly after thawing. I reheat it slowly and stir well to smooth it out.

How do I make it thicker or thinner?

For a thicker soup, I reduce the broth slightly or simmer a bit longer. If it gets too thick, I simply add more veggie broth or plant milk to reach the consistency I like.

Can I use canned vegetables?

Yes, I’ve used canned corn and peas in a pinch. I just make sure to drain and rinse them before adding to the soup.

Conclusion

This one-pot creamy vegetable soup is everything I want in a comforting meal—warm, creamy, full of fresh herbs, and packed with nourishing ingredients. Whether I’m cooking for myself or doubling the recipe for the whole family, it’s a satisfying dish I keep coming back to. With endless variations and simple prep, this soup makes plant-based eating both easy and delicious.