The Ultimate One-Pot Creamy Vegetable Soup: Your New Go-To Comfort Food
Cozy up with a bowl of this One-Pot Creamy Vegetable Soup — a heartwarming blend of tender veggies, fresh herbs, and velvety broth that comforts you from the first spoonful. It’s easy, nourishing, and perfect for chilly evenings or quick weekday meals. Pair it with warm crusty bread for the ultimate comfort experience. Tip: The longer it sits, the richer the flavors become — it’s even better the next day!
Ingredients
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1 Tbsp olive or neutral 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 celery stalks, chopped
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½ cup corn (fresh or frozen)
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1 cup peas (fresh or frozen)
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1 cup chickpeas or white beans (optional for protein)
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4 cups vegetable broth
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⅓ cup all-purpose flour (or gluten-free flour)
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⅓ cup dairy-free butter
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1 cup unsweetened dairy-free milk (soy, oat, or almond)
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3 Tbsp nutritional yeast
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1 tsp salt
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½ tsp black pepper
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½ tsp each of fresh rosemary, oregano, and thyme
Instructions
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Sauté Veggies: Heat oil in a large pot over medium heat. Add onion, carrots, celery, garlic, and salt. Cook for 5 minutes until softened.
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Make Roux: Add butter and let it melt. Sprinkle in flour and stir until veggies are coated — the mixture will be thick.
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Add Broth & Herbs: Slowly pour in vegetable broth while stirring. Add pepper, oregano, thyme, and rosemary. Bring to a gentle boil, stirring often as it thickens.
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Add Remaining Ingredients: Stir in peas, corn, nutritional yeast, chickpeas, and milk. Simmer for 5–7 minutes on low heat until everything is warm and creamy.
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Serve: Ladle into bowls, garnish with fresh herbs, and enjoy with crusty bread.
Notes
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Use dried herbs if you don’t have fresh ones.
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If soup thickens too much after cooling, add a splash of broth.
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For extra creaminess, blend half the soup before serving.
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Double the recipe for family dinners or meal prep!
Nutrition
- Calories: 320 kcal per serving
- Fat: 14g
- Carbohydrates: 38g
- Protein: 10g