Description
A cozy, dairy-free creamy vegetable soup made in just one pot and ready in under 40 minutes. Packed with wholesome vegetables, fresh herbs, and a silky, comforting texture, this vegan soup is perfect for chilly nights, busy weeknights, or anytime you crave nourishing comfort food without the fuss.
Ingredients
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1 Tbsp olive oil
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4 cloves garlic, minced
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1 medium white onion, chopped
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3 medium carrots, chopped
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4 stalks celery, chopped
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1/2 cup frozen corn
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1 cup frozen peas
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3 Tbsp nutritional yeast
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4 cups vegetable broth
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1/3 cup all-purpose flour (or gluten-free alternative)
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1/3 cup dairy-free butter
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1 cup unsweetened dairy-free milk (soy milk preferred)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp fresh rosemary
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1/2 tsp fresh oregano
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1/2 tsp fresh thyme
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1 cup chickpeas or white beans (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic, and salt. Sauté for 5 minutes until softened.
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Stir in dairy-free butter until melted. Sprinkle in flour and stir to form a roux, coating the vegetables.
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Gradually pour in vegetable broth, stirring constantly to avoid lumps. Add black pepper, rosemary, oregano, and thyme.
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Simmer gently, stirring often, until the soup thickens.
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Add peas, corn, nutritional yeast, dairy-free milk, and optional beans. Simmer for 5–7 minutes until heated through.
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Taste and adjust seasoning, then serve hot with crusty bread.
Notes
Add extra broth or dairy-free milk if the soup gets too thick.
Nutritional yeast gives a cheesy, savory flavor—don’t skip it if possible.
Mix in kale, spinach, or cooked grains for added nutrition and texture.
Best enjoyed fresh; refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-pot / Stovetop
- Cuisine: American-inspired / Vegan comfort food