Name: One-Pot Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 1 Tbsp neutral oil, such as olive oil; 4 cloves of garlic, minced; 1 medium white onion, chopped; 3 medium carrots, chopped; 4 stalks of celery, chopped; ½ cup corn (frozen); 1 cup peas (frozen); 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; 1/2 tsp pepper; 1/2 tsp fresh rosemary; 1/2 tsp fresh oregano; 1/2 tsp fresh thyme; 1 cup chickpeas or white beans (optional)

If you’re craving the ultimate cozy meal, One-Pot Creamy Vegetable Soup is about to become your new favorite. This fuss-free recipe brings together tender vegetables, a velvety dairy-free base, and fragrant fresh herbs—all in just 35 minutes. With minimal effort and just one pot, you get nutrient-packed soup that’s wholesome, deeply satisfying, and the definition of comfort food for chilly days.

One-Pot Creamy Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

You might be amazed at how everyday staples transform in this creamy, veggie-packed bowl. Each ingredient brings something special: from hearty beans and sweet carrots, to a silky dairy-free roux and lively fresh herbs. Here’s what you’ll need and why it all matters:

Olive oil: Adds a subtle, fruity base for sautéing the veggies and infuses the soup with richness.
Garlic: Four fresh cloves give the soup its fragrant backbone—don’t skimp!
White onion: Chopped and sautéed, it creates the essential sweet-savory starting flavor.
Carrots: Their color and natural sweetness balance the soup’s savory depth.
Celery: Adds gentle crunch and classic soup undertones.
Corn: Frozen corn pops with sweetness and color; no need to thaw first.
Peas: These deliver tenderness and a mild, earthy taste that kids and adults both love.
Nutritional yeast: A must for creaminess and a hint of cheesy flavor, totally plant-based.
Vegetable broth: The soup’s flavorful foundation; use a good-quality one for best results.
All-purpose flour: Whisks up a classic roux—swap in gluten-free if that suits you.
Dairy-free butter: Lends a lush mouthfeel for the creamy texture you crave.
Dairy-free milk: Unsweetened soy milk keeps things creamy, dairy-free, and not too sweet.
Salt and pepper: Basics that punch up all the other flavors—taste and adjust as needed.
Fresh rosemary, oregano, thyme: These herbs bring fresh gardens vibes (and fabulous aroma) to every bowl.
Chickpeas or white beans (optional): For a protein boost and a satisfying bite, toss in a can!

How to Make One-Pot Creamy Vegetable Soup

Step 1: Sauté the Aromatics and Veggies

Get your biggest soup pot warming over medium heat. Swirl in the olive oil, then immediately add the chopped onions, carrots, celery, garlic, and salt. Stir and cook for about 5 minutes—watch as the veggies start to sweat and the onions become translucent and fragrant. This first step is all about building deep, sweet and savory flavor as the soup’s foundation.

Step 2: Build the Creamy Roux

Now for the creamy magic! Drop the dairy-free butter into the softened veggies, letting it melt. Sprinkle the flour over and quickly stir to coat everything. The mixture will become thick and sticky (that’s your roux starting to work). This step is the secret to the luscious texture that makes One-Pot Creamy Vegetable Soup so irresistible.

Step 3: Simmer with Broth and Herbs

Slowly pour in the veggie broth—don’t rush! Use a wooden spoon to constantly stir, helping dissolve the flour and butter mixture into the broth. Sprinkle in pepper, rosemary, thyme, and oregano. Bring the pot to a gentle boil while stirring regularly; this helps the soup thicken and ensures nothing sticks to the bottom. The aroma will have your whole kitchen smelling amazing.

Step 4: Add Veggies and Finishing Touches

Add the frozen peas, corn, nutritional yeast, milk, and, if you’d like, chickpeas or white beans. Stir to blend everything together, then reduce the heat to low. Simmer for another 5 to 7 minutes, just until the veggies are tender and all the flavors have come together in creamy harmony.

Step 5: Serve and Savor

Ladle your One-Pot Creamy Vegetable Soup into bowls and serve piping hot. The soup will be thick, luscious, and studded with rainbow vegetables—a picture-perfect comfort meal! Don’t forget a hunk of crusty bread or some crackers for dunking.

How to Serve One-Pot Creamy Vegetable Soup

Garnishes

For the prettiest presentation and a flavor boost, sprinkle chopped fresh herbs like parsley or extra thyme right before serving. A little cracked black pepper, a swirl of olive oil, or vegan parmesan also make this soup feel extra special.

Side Dishes

This soup pairs beautifully with a rustic country bread, sourdough toast, or a stack of warm pita. For a full meal, add a simple green salad or roasted potatoes on the side. You can even tuck in a grilled cheese for the ultimate nostalgic combo!

Creative Ways to Present

For a dinner party, serve One-Pot Creamy Vegetable Soup in small mugs or mini bowls as an appetizer course. If you’re meal prepping, you can ladle it into jars or containers for portable, ready-to-go lunches. Kids love this soup in a bread bowl—they’ll love dipping and devouring the edible vessel!

Make Ahead and Storage

Storing Leftovers

Leftover One-Pot Creamy Vegetable Soup keeps incredibly well in the fridge. Transfer cooled soup into an airtight container and it will stay fresh and delicious for up to 3 days. The flavors continue to blend and deepen over time for an even tastier bowl later!

Freezing

You can freeze this soup, too! Let it cool completely, then divide into freezer-safe containers or bags. It’s best enjoyed within 2 to 3 months for optimal freshness. When ready to use, just thaw overnight in the refrigerator before reheating.

Reheating

Gently warm the soup in a saucepan over medium-low heat, stirring as it heats through. If it looks extra thick, splash in a bit more veggie broth or dairy-free milk to loosen it up. You can also reheat individual portions in the microwave for a quick meal.

FAQs

Can I use different vegetables in this soup?

Absolutely! One of the best parts about One-Pot Creamy Vegetable Soup is its flexibility. Swap in broccoli, cauliflower, green beans, or zucchini for a delicious twist. Just aim for similar sizes to ensure even cooking.

Is this soup gluten-free?

With a simple switch to gluten-free all-purpose flour, this recipe becomes gluten-free! Every other ingredient is naturally free from gluten, so it’s an easy and safe swap.

What’s the best type of dairy-free milk to use?

Unsweetened soy milk works beautifully thanks to its richness and neutral flavor, but other unsweetened options like oat or almond milk are fantastic as well. Just avoid anything that’s sweetened or flavored for best soup flavor.

How can I add more protein?

Chickpeas or white beans do the trick—they blend right in and add extra heartiness. You could also stir in cooked quinoa or lentils for even more staying power.

How do I keep the soup from getting too thick when reheating?

This is common with creamy soups! Simply add a splash or two of broth or extra dairy-free milk while gently warming it up, stirring until it reaches your desired consistency again.

Final Thoughts

If you’re on the hunt for a go-to comfort dish that’s easy, nourishing, and absolutely crave-worthy, you’ll fall in love with One-Pot Creamy Vegetable Soup. It’s the kind of recipe you’ll make again and again, and every bowl is like a warm hug. Give it a try—your tastebuds (and any friends or family lucky enough to share) will thank you!