One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup is a hearty, flavorful bowl of comfort that brings together tender vegetables, aromatic herbs, and a silky-smooth broth in just one pot. This easy recipe is perfect for busy weeknights when you want something wholesome without hours in the kitchen. It’s naturally dairy-free, packed with nutritious veggies, and delivers that cozy, satisfying warmth we all crave.

I started making this creamy vegetable soup on chilly Sunday afternoons when I wanted something warm and filling but didn’t feel like spending all day cooking or cleaning up a mountain of dishes. The beauty of this one-pot creamy vegetable soup is how it transforms simple ingredients like carrots, celery, and frozen peas into a restaurant-quality meal. The roux base gives it that luxurious, velvety texture while nutritional yeast adds a subtle savory depth. Whether you’re meal prepping for the week or need a quick dinner solution, this vegetable soup recipe checks all the boxes.

What You’ll Need for This Creamy Vegetable Soup

Before you start cooking your one-pot creamy vegetable soup, gather these fresh ingredients. You’ll need a large 5-quart pot or Dutch oven for this recipe. I always use high-quality vegetable broth for the best flavor, and I recommend choosing organic vegetables when possible. Cutting your veggies into uniform sizes ensures everything cooks evenly.

• 1 tablespoon neutral oil (I prefer olive oil for its flavor)
• 4 cloves garlic, minced
• 1 medium white onion, chopped
• 3 medium carrots, chopped into bite-sized pieces
• 4 stalks celery, chopped
• 1/2 cup frozen corn
• 1 cup frozen peas
• 3 tablespoons nutritional yeast (adds umami depth)
• 4 cups vegetable broth (low-sodium works best)
• 1/3 cup all-purpose flour (gluten-free flour works perfectly as a substitute)
• 1/3 cup dairy-free butter
• 1 cup unsweetened dairy-free milk (I always use soy milk for extra protein)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon fresh rosemary (or 1/4 teaspoon dried)
• 1/2 teaspoon fresh oregano (or 1/4 teaspoon dried)
• 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
• 1 cup chickpeas or white beans, optional (highly recommend for added protein)

How to Make One-Pot Creamy Vegetable Soup

Step 1: Heat a large pot over medium heat. Once the pot is warm, add the oil, chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to soften. You’ll smell the garlic becoming fragrant, which is your cue that the base is ready.

Step 2: Add the dairy-free butter to the pot and let it melt completely. Once fully melted, sprinkle in the flour and stir vigorously to coat all the vegetables. This creates a roux, which will be thick and sticky. Don’t worry if it looks clumpy at this stage. Keep stirring for about 1-2 minutes to cook out the raw flour taste.

Step 3: Slowly pour in the vegetable broth while stirring constantly. Add the pepper, oregano, thyme, and rosemary. Mix until everything is well combined and there are no flour lumps. The mixture will look thin at first but will thicken as it heats.

Step 4: Continue stirring the soup frequently as it comes to a gentle boil. You’ll notice the soup beginning to thicken after about 7-10 minutes, until it coats the back of a spoon. This is the roux doing its magic. Keep stirring to prevent the bottom from burning. If you see any flour clumps, use a whisk to break them up smoothly.

Step 5: Once the soup has thickened to a creamy consistency, add the frozen peas, frozen corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Reduce the heat to low and cook for an additional 5-7 minutes, stirring occasionally, until the peas and corn are heated through and tender.

Step 6: Taste and adjust seasoning as needed. If the soup is too thick for your liking, add a splash more vegetable broth or dairy-free milk. Divide the creamy vegetable soup into bowls and serve immediately with your favorite bread or crackers.

Best Sides to Pair with Creamy Vegetable Soup

This one-pot creamy vegetable soup pairs beautifully with a variety of sides that complement its rich, savory flavor.

Crusty Sourdough Bread: The tangy, chewy texture of sourdough is perfect for dipping into the creamy broth and soaking up every last drop of flavor.

Homemade Biscuits: Flaky, buttery biscuits add a comforting Southern touch and provide a satisfying contrast to the smooth soup texture.

Simple Green Salad: A fresh salad with lemon vinaigrette cuts through the richness and adds a bright, crisp element to your meal.

Garlic Bread: Toasted garlic bread brings extra flavor and crunch, making this combination feel like a cozy restaurant experience at home.

Steamed Rice: For a heartier meal, serve the soup over a scoop of brown or white rice to add extra substance and make it even more filling.

More Easy One-Pot Soups to Simplify Dinner

This creamy vegetable soup works beautifully with other simple recipes that minimize cleanup while maximizing flavor. For plant-based protein, the Chickpea Tomato Soup comes together just as quickly with fire-roasted tomatoes and hearty chickpeas that satisfy completely. When seeking bolder Asian-inspired flavors, the Paleo Egg Roll Soup delivers savory satisfaction with ginger, cabbage, and ground pork in a single pot.

For those wanting to incorporate more high-protein options throughout the week, the High Protein Broccoli Cheddar Soup offers 20 grams per serving with that irresistible cheesy comfort. These soups complement each other perfectly for meal prepping, providing diverse flavors and nutritional profiles while keeping cooking and cleanup wonderfully simple.

Storing and Reheating Your Vegetable Soup

Store leftover one-pot creamy vegetable soup in an airtight container in the refrigerator for up to 3 days. Let the soup cool completely before transferring it to prevent condensation buildup.

When reheating, you’ll notice the soup has thickened considerably as it cooled. Simply add 1/4 to 1/2 cup of vegetable broth or dairy-free milk while warming it on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval.

This creamy vegetable soup actually tastes even better the next day as the flavors have more time to meld together. It’s perfect for meal prep and makes an easy grab-and-go lunch option throughout the week.

Common Questions About One-Pot Creamy Vegetable Soup

Print