Short description

A wholesome, velvety vegetable soup made all in one pot, using simple ingredients like carrots, celery, peas, corn, and flavorful herbs, finished with nutritional yeast for a creamy, dairy-free twist.

One-Pot Creamy Vegetable Soup

Why You’ll Love This Recipe

All-in-one simplicity: From sauté to simmer to serve, everything cooks in a single pot—minimal cleanup required.
Rich and creamy, dairy-free: Achieve indulgent comfort with dairy-free butter, non-dairy milk, and nutritional yeast.
Highly customizable: Swap in seasonal veggies, swap beans, or add grains to suit your tastes and pantry.
Nourishing and family-friendly: Packed with fiber, protein, and veggies—it’s a meal you can feel good about.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp neutral oil (like 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
1/3 cup all-purpose flour (or gluten-free flour)
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk (such as soy milk)
1 tsp salt
½ tsp black pepper
½ tsp fresh rosemary
½ tsp fresh oregano
½ tsp fresh thyme
1 cup chickpeas or white beans (optional, for extra protein)

Directions

Heat a large pot over medium heat. Add oil, onion, carrots, celery, garlic, and salt. Cook for about 5 minutes, until onions are translucent.
Add dairy-free butter; when melted, sprinkle the flour over the vegetables. Stir constantly to form a thick roux coating the veggies.
Gradually pour in vegetable broth while stirring. Add pepper, rosemary, oregano, and thyme. Stir until fully combined.
Continue stirring as the soup heats to a gentle boil. The mixture will thicken—continue stirring to prevent scorching.
Reduce heat to low and stir in peas, corn, nutritional yeast, optional chickpeas, and dairy-free milk. Simmer another 5–7 minutes, until veggies are warmed through and the soup is creamy.
Ladle into bowls and serve immediately.

Servings and timing

Servings: 6 generous servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: Approximately 35 minutes

Variations

Seasonal swap: Replace peas and corn with zucchini, broccoli florets, or diced potatoes.
Grain boost: Stir in ½ cup cooked rice, barley, or quinoa for heartier texture.
Greens upgrade: Add a handful of spinach or kale in the final few minutes of cooking.
Spicy twist: Stir in a pinch of crushed red pepper or top with chili flakes or hot sauce.
Cheesy richness: If dairy is an option, add ½ cup shredded cheese at the end for extra creaminess.

Storage/reheating

Refrigerator: Store leftovers in an airtight container; keep for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low to medium heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up.

FAQs

1. Can I use fresh instead of frozen peas and corn?

Yes! Fresh peas and corn work beautifully—just add them toward the end of cooking and simmer until tender.

2. Is there a grain-free alternative to using flour?

For a gluten-free option, use a gluten-free flour blend. For grain-free, try tapioca starch or arrowroot powder—use half the amount due to their strong thickening power.

3. Can I omit the nutritional yeast?

You can, but nutritional yeast adds a savory, cheesy flavor and boosts B‑vitamins. For best taste, don’t skip it, but you can leave it out in a pinch.

4. How can I make this soup thicker or thinner?

For a thicker soup, simmer a bit longer uncovered. For thinner consistency, stir in extra broth or milk until you reach your desired texture.

5. Can I substitute the dairy-free milk with regular milk?

Yes, you can substitute any milk you prefer (dairy or non-dairy). Make sure it’s unsweetened and plain to maintain savory flavor.

6. What can I use instead of dairy-free butter?

Regular butter works fine if dairy isn’t an issue. For vegan, you can substitute with coconut oil or extra olive oil, though the flavor profile will slightly change.

7. How can I add more protein to this soup?

Include the optional chickpeas or white beans. For even more protein, stir in shredded chicken, cooked tofu, or tempeh cubes.

8. Can I prep this soup ahead of time?

Absolutely! Chop your vegetables ahead and refrigerate them. When ready, sauté and cook following the recipe.

9. Is this soup freezer-friendly?

Yes, it freezes well. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

10. Can I use dried herbs instead of fresh?

Yes. If using dried herbs, reduce the amounts by half (so about ¼ tsp each of rosemary, thyme, oregano) since dried herbs are more concentrated.

Conclusion

This One-Pot Creamy Vegetable Soup is the ultimate comfort food—easy to prepare, creamy without dairy, and endlessly flexible. Whether you’re seeking a cozy weeknight dinner, a freezer-friendly lunch, or a healthy meal with minimal fuss, this soup has you covered. Its vibrant flavors, creamy texture, and nutritious profile make it a kitchen staple worth revisiting.