Description
This one-pot creamy vegetable soup is the ultimate cozy meal—loaded with tender veggies, fresh herbs, and plant-based comfort in every spoonful. Perfect with crusty bread!
Ingredients
1 Tbsp neutral oil (olive oil recommended)
4 cloves garlic, minced
1 medium white onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped
½ cup corn (frozen)
1 cup peas (frozen)
3 Tbsp nutritional yeast
4 cups vegetable broth
1/3 cup all-purpose flour (or gluten-free alternative)
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk (soy milk recommended)
1 tsp salt
1/2 tsp black pepper
1/2 tsp fresh rosemary
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1 cup chickpeas or white beans (optional)
Instructions
Heat a large pot over medium heat. Add oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes until onions are translucent.
Add dairy-free butter. Once melted, stir in flour to form a thick roux coating the vegetables.
Slowly add vegetable broth, pepper, rosemary, oregano, and thyme. Stir well and bring to a gentle boil, stirring often to prevent burning.
Add peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Cook for another 5–7 minutes over low heat until veggies are warmed through.
Serve hot with bread. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Substitute fresh herbs with dried if needed.
Soup thickens as it cools; add extra broth to thin it out when reheating.
Soy milk adds protein, but almond, oat, or cashew milk also work well.
Recipe serves 4 adults—double it for a larger group.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
