Is it really possible to make a creamy, comforting soup that’s 100% plant-based and takes less than an hour? Absolutely—and this One-Pot Creamy Vegetable Soup proves it. Rich in color, texture, and flavor, this soup delivers all the cozy satisfaction of a dairy-laden chowder without any of the heaviness. Whether you’re vegan, dairy-free, or just craving something hearty and healthy, this one-pot wonder is your go-to solution for easy weeknight meals or meal prep magic. With every spoonful, you’ll experience the comforting warmth of slow-simmered vegetables, fragrant herbs, and that perfect creamy consistency—all made in one single pot!
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 medium potato, cubed
- 1 cup frozen peas
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup corn kernels (frozen or canned)
- 4 cups vegetable broth
- 1/2 cup unsweetened plant-based milk (oat or almond work well)
- 2 tbsp flour (for thickening)
- 1 tsp dried thyme
- 1/2 tsp rosemary
- Salt & pepper to taste
- Optional: Fresh thyme or parsley for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and cook for 3–4 minutes until translucent.
- Stir in the minced garlic and cook for another 30 seconds.
Step 2: Add Vegetables and Herbs
- Add carrots, celery, and cubed potato. Sauté for 5 minutes.
- Sprinkle in the thyme, rosemary, salt, and pepper. Stir to coat the veggies evenly.
Step 3: Pour in Broth and Simmer
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer uncovered for 15–20 minutes or until the potatoes are fork-tender.
Step 4: Create the Creamy Base
- In a small bowl, whisk together the plant-based milk and flour until smooth.
- Slowly stir the mixture into the soup to thicken.
Step 5: Add Remaining Ingredients
- Stir in peas, chickpeas, and corn. Simmer for another 5 minutes.
- Taste and adjust seasoning as needed.
Step 6: Serve and Garnish
- Ladle into bowls and garnish with fresh thyme or parsley if desired.
Variations
- Blend half the soup for an even creamier texture.
- Add a splash of lemon juice for brightness.
- Include spinach or kale for extra greens.
- Use white beans instead of chickpeas for a different texture.
Cooking Note
- Don’t skip sautéing the aromatics—it builds deep flavor.
- Use oat milk for the creamiest plant-based consistency.
- Keep heat low when adding flour mixture to avoid lumps.
Serving Suggestions
Pair this creamy soup with crusty bread, garlic toast, or a side of vegan grilled cheese for a full comfort meal. It also works well as a starter for hearty dinners or a packed thermos lunch on-the-go. A sprinkle of smoked paprika or a drizzle of olive oil just before serving can add gourmet flair.
Storing Tips for the Recipe
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To freeze, divide into single portions and freeze for up to 2 months. Reheat gently on the stove, adding a splash of broth or milk to bring back its creamy texture.
Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 280
Protein: 9g
Sodium: 480mg
Healthier Alternatives for the Recipe
For lower carbs, reduce the potato and increase non-starchy vegetables like cauliflower. To boost protein, stir in hemp seeds or nutritional yeast. You can also use a gluten-free flour blend if needed for thickening without compromising creaminess.
Common Mistakes to Avoid
- Overcooking the veggies: Keep a close eye to avoid mushy texture.
- Adding milk too quickly: Whisk in slowly to prevent curdling or lumps.
- Skipping the flour mix: It’s essential for the creamy consistency.
- Under-seasoning: Don’t forget to taste and adjust salt at the end.
Conclusion
There’s something magical about a One-Pot Creamy Vegetable Soup that soothes the soul and satisfies the body. Whether you’re meal prepping or cooking for the whole family, this vegan delight is a flavorful, nourishing bowl you’ll return to again and again. Don’t forget to share your version, tag us, and explore more one-pot plant-based recipes on the blog!
Frequently Asked Questions (FAQs)
Q1: Can I make this soup gluten-free?
A: Yes! Just use gluten-free all-purpose flour or cornstarch as a thickener.
Q2: What plant-based milk works best?
A: Oat milk is the creamiest and most neutral, but almond or soy also work well.
Q3: Can I blend the whole soup?
A: Absolutely! Use an immersion blender or transfer to a blender for a smooth bisque-like texture.
Q4: How do I store leftovers?
A: Store in the fridge for 4 days or freeze for up to 2 months. Reheat slowly and add liquid as needed.
One-Pot Creamy Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This One-Pot Creamy Vegetable Soup is the ultimate plant-based comfort food. Packed with hearty chickpeas, colorful veggies, and fragrant herbs, it’s a quick, creamy, and cozy meal made entirely in one pot.
Ingredients
1 tbsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 2 large carrots, sliced 2 celery stalks, chopped 1 medium potato, cubed 1 cup frozen peas 1 cup canned chickpeas, drained and rinsed 1/2 cup corn kernels (frozen or canned) 4 cups vegetable broth 1/2 cup unsweetened plant-based milk (oat or almond work well) 2 tbsp flour (for thickening) 1 tsp dried thyme 1/2 tsp rosemary Salt & pepper to taste Optional: Fresh thyme or parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds. Add carrots, celery, and potatoes. Sauté for 5 minutes. Season with thyme, rosemary, salt, and pepper. Stir well. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes. In a small bowl, whisk plant milk and flour until smooth. Add to soup to thicken. Stir in peas, chickpeas, and corn. Simmer another 5 minutes. Taste, adjust seasoning, and serve with fresh herbs.
Notes
Use oat milk for the creamiest plant-based texture. Blend half of the soup if you prefer a smoother consistency. Store leftovers in the fridge for 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg