Why Make This Recipe
One-Pot Creamy Vegetable Soup is perfect for any time of the year. It is warm, comforting, and packed with nutrients. This kind of soup is not only easy to make, but it also uses ingredients you probably already have at home. It’s a great meal for families or anyone looking for something healthy and wholesome. Plus, the creamy texture makes it feel indulgent without any heavy ingredients.
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:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s softened.
- Stir in the minced garlic and cook for 1 minute more.
- Add the sliced carrots, chopped celery, and diced potatoes. Sprinkle in the Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
- Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer more texture, you can blend only half of it.
- Stir in the plant-based milk and warm on low for 5 minutes. If using, add the peas or corn. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy it with some crusty bread.
How to Serve One-Pot Creamy Vegetable Soup
This creamy soup is best served hot. You can pair it with some crunchy bread or a simple salad for a complete meal. It’s a cozy dish that makes you feel good inside, perfect for chilly evenings or when you just need a little comfort food.
How to Store One-Pot Creamy Vegetable Soup
Store any leftover soup in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup. Pour it into a freezer-safe container and it can last up to 3 months. Just make sure to leave some space as the soup may expand when frozen.
Tips to Make One-Pot Creamy Vegetable Soup
- Use fresh vegetables whenever possible for the best flavor.
- Feel free to add other vegetables you like, such as bell peppers or zucchini.
- For added richness, you can stir in a little nutritional yeast or a dollop of vegan sour cream.
- Adjust the seasoning to fit your taste. You can add a pinch of red pepper flakes for some heat.
Variation
You can easily customize this soup by changing up the herbs or adding spices. For a twist, try adding curry powder or a splash of lemon juice for brightness. You can also swap the plant-based milk for coconut milk if you enjoy a tropical flavor.
FAQs
Can I use different vegetables in this soup?
Yes! You can mix and match with any vegetables you prefer, such as bell peppers, green beans, or butternut squash.
Can I make this soup in advance?
Absolutely! You can prepare it ahead of time and store it in the refrigerator or freezer. Just reheat it on the stove when you’re ready to eat.
Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth, this soup can be enjoyed by those who are gluten-sensitive.
One-Pot Creamy Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and comforting creamy vegetable soup that’s easy to make and packed with nutrients.
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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s softened.
- Stir in the minced garlic and cook for 1 minute more.
- Add the sliced carrots, chopped celery, and diced potatoes. Sprinkle in the Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
- Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer more texture, you can blend only half of it.
- Stir in the plant-based milk and warm on low for 5 minutes. If using, add the peas or corn. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy it with some crusty bread.
Notes
Best served hot with crunchy bread or a simple salad. Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian