Creamy Vegetable Soup

why make this recipe

One-Pot Creamy Vegetable Soup is the perfect dish for any time of the year. It brings together a mix of fresh vegetables and creamy goodness, creating a meal that comforts the soul. This soup is not only delicious but also healthy, packed with nutrients from the veggies. It’s simple to make, and you’ll have less to clean up since everything is cooked in one pot. Whether you’re enjoying a cold winter day or a warm summer evening, this soup will warm your heart and satisfy your hunger.

how to make One-Pot Creamy Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 medium Yukon Gold or russet potatoes, peeled and diced
• 1 1/2 teaspoons dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat, almond, or soy)
• Optional: 1/2 cup frozen peas or corn
• Fresh parsley, for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
2. Stir in minced garlic and cook for 1 minute more.
3. Add carrots, celery, and diced potatoes. Sprinkle in Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
4. Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches and return to the pot). For more texture, blend only half.
6. Stir in the plant-based milk and warm on low for 5 minutes. Add peas or corn, if using. Taste and adjust seasoning.
7. Ladle into bowls, garnish with chopped fresh parsley, and enjoy with crusty bread.

how to serve One-Pot Creamy Vegetable Soup

Serve this creamy vegetable soup warm in big bowls. It pairs wonderfully with a slice of crusty bread to soak up the delicious broth. Feel free to top the soup with some fresh parsley for a burst of color and added freshness. You can also serve it with a side salad for a complete meal.

how to store One-Pot Creamy Vegetable Soup

To store leftover soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3–4 days. If you want to store it for longer, you can freeze the soup. Make sure to put it in a freezer-safe container and use it within 2–3 months for the best quality.

tips to make One-Pot Creamy Vegetable Soup

• Prep your veggies: Chop all your vegetables in advance to make the cooking process quicker and easier.
• Adjust the thickness: If you prefer a thicker soup, use less vegetable broth. For a lighter soup, add more broth or plant-based milk.
• Add protein: You can mix in canned chickpeas or lentils for extra protein and heartiness.
• Experiment with spices: Feel free to add your favorite spices or herbs to the soup for a personal touch.

variation

You can modify this soup by adding different vegetables like zucchini, spinach, or bell peppers, depending on what you have on hand. If you like a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.

FAQs

1. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work great in this recipe. They’re convenient and can save you prep time.

2. Is this soup vegan?
Yes, this soup is vegan as long as you use plant-based milk and vegetable broth.

3. Can I make this soup in advance?
Absolutely! This soup keeps well. Just store it in the fridge or freezer, and heat it up when you’re ready to enjoy it.

One-Pot Creamy Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A comforting and healthy creamy vegetable soup made with fresh veggies and plant-based milk, all cooked in one pot.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 medium Yukon Gold or russet potatoes, peeled and diced
• 1 1/2 teaspoons dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat, almond, or soy)
• Optional: 1/2 cup frozen peas or corn
• Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
2. Stir in minced garlic and cook for 1 minute more.
3. Add carrots, celery, and diced potatoes. Sprinkle in Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
4. Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches and return to the pot). For more texture, blend only half.
6. Stir in the plant-based milk and warm on low for 5 minutes. Add peas or corn, if using. Taste and adjust seasoning.
7. Ladle into bowls, garnish with chopped fresh parsley, and enjoy with crusty bread.

Notes

For a thicker soup, use less vegetable broth. You can also add canned chickpeas or lentils for extra protein.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg