There’s nothing better than a warm, comforting bowl of creamy vegetable soup on a chilly day. This easy one-pot recipe is loaded with fresh herbs, tender veggies, and a velvety broth that’s both hearty and nourishing. Pair it with crusty bread, biscuits, or crackers for the ultimate cozy meal that’s perfect for lunch, dinner, or even meal prep.
Why You’ll Love This Soup
- Comforting & hearty – the ultimate cozy meal.
- Packed with veggies – a delicious way to eat more greens.
- One-pot & simple – easy to make and easy to clean up.
- Gluten-free & dairy-free friendly – made with plant-based ingredients.
- Great leftovers – flavors deepen and taste even better the next day.
Ingredients You’ll Need
This recipe is flexible, so feel free to mix and match with what you have on hand.
- Neutral oil – olive oil works perfectly.
- Garlic & onion – the flavor base.
- Carrots & celery – classic soup veggies.
- Peas & corn – add sweetness and texture.
- Nutritional yeast – gives a subtle “cheesy” flavor.
- Vegetable broth – builds the creamy base.
- Flour & dairy-free butter – to create a roux for thickness.
- Unsweetened dairy-free milk – soy, almond, oat, or cashew.
- Fresh herbs – rosemary, oregano, and thyme.
- Chickpeas or white beans (optional) – for extra protein.
Extra Veggie Ideas
Want to make it your own? Try adding:
- Spinach or kale (at the very end)
- Green beans
- Mushrooms
- Butternut squash
- Potatoes
Tips for the Best Soup
- Cut veggies evenly so they cook at the same rate.
- Add greens last – spinach or kale should go in right before serving.
- Use unsweetened milk – to avoid any strange sweet flavors.
- Adjust thickness – if your soup gets too thick, add more broth.
- Double the batch – it makes fantastic leftovers!
How to Make One-Pot Creamy Vegetable Soup
- Sauté the veggies – In a large pot, heat oil over medium. Add onion, carrots, celery, garlic, and salt. Cook for about 5 minutes until onions are soft and translucent.
- Make the roux – Stir in the butter, then add flour. Mix until the veggies are coated in the roux (it will be thick).
- Add the broth & herbs – Slowly pour in the vegetable broth while stirring. Add pepper, rosemary, oregano, and thyme. Bring to a gentle boil and stir until the soup starts to thicken.
- Finish with creaminess – Stir in peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Cook another 5–7 minutes until warmed through.
- Serve & enjoy – Ladle into bowls, garnish with extra herbs if desired, and serve with bread or crackers.
Storage & Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Soup will thicken as it cools—just add extra broth when reheating.
Make It Your Own
- Use dried herbs instead of fresh if that’s what you have.
- Swap in different dairy-free milks depending on preference.
- Add rice, pasta, or quinoa for an even heartier bowl.
This One-Pot Creamy Vegetable Soup is the kind of recipe that warms you up from the inside out. It’s cozy, customizable, and a great way to pack in more veggies without sacrificing flavor. Whether you’re making a small batch for tonight’s dinner or doubling it for meal prep, it’s a simple recipe you’ll come back to again and again.