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–+ servings
Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe for Cozy Nights In

A warm and nourishing Creamy Vegetable Soup Recipe that’s vegan and gluten-free, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with any neutral oil if desired.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 stalks Celery Fennel can add a slightly sweet touch.
  • 2 medium Carrots Parsnips work for a different sweetness profile.
  • 2 medium Potatoes Sweet potatoes add extra nutrients.
  • 4 cloves Garlic Fresh garlic is ideal, powdered can be a quick fix.
For the Flavor
  • 1 teaspoon Fresh Thyme Italian seasoning or dried thyme can substitute.
  • 6 cups Vegetable Broth Use homemade or store-bought broth.
For the Sweetness and Texture
  • 1 cup Peas Use fresh, frozen, or seasonal veggies as alternatives.
  • 1 cup Corn Bell peppers or zucchini can be great substitutes.
For the Creaminess
  • 1 cup Plant-Based Milk Choose almond, soy, or coconut milk based on your preference.
  • Salt Essential for enhancing overall flavor.
  • Pepper Essential for enhancing overall flavor.

Equipment

  • large pot
  • Immersion blender

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Add 1 diced onion, 2 chopped celery stalks, and 2 diced carrots along with salt and pepper. Cook for about 5 minutes until the vegetables are softened.
  3. Stir in 2 chopped potatoes, 1 teaspoon of fresh thyme, and 4 minced garlic cloves. Cook for an additional minute.
  4. Pour in 6 cups of vegetable broth, bring to a boil, then reduce to a simmer for about 20 minutes.
  5. Blend the soup for 20-30 seconds with an immersion blender for a slightly textured consistency.
  6. Stir in 1 cup of peas and 1 cup of corn, simmer for another 5 minutes over low heat.
  7. Add 1 cup of plant-based milk, stir to combine and let simmer for another minute.
  8. Serve hot, garnishing with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Perfect to serve with crusty bread or a fresh salad. Adjust seasoning to personal taste.

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