How to Make One Pot Creamy Vegetable Soup in 30 Minutes

As the days get shorter and the weather turns cooler, there’s nothing quite like a warm bowl of soup to bring comfort and joy to our homes. Today, I’m excited to share my One-Pot Creamy Vegetable Soup recipe that not only warms the soul but is also a breeze to make! In just 30 minutes, you can whip up this delicious dish that’s perfect for quick family dinners. Plus, it’s packed with fresh ingredients that make it a healthy choice for any weeknight dinner idea. Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• One pot means less cleanup—yay!
• Loaded with nutritious vegetables, making it a healthy option.
• Versatile—add your favorite beans or grains for extra protein.
• Perfect for meal prep; it tastes even better the next day!

Ingredients

To make this creamy vegetable soup recipe, you’ll need the following ingredients:

• 1 Tbsp neutral oil (I used olive oil)
• 4 cloves of garlic, minced
• 1 medium white onion, chopped
• 3 medium carrots, chopped
• 4 stalks of celery, chopped
• ½ cup corn (I used frozen corn)
• 1 cup peas (I used frozen peas)
• 3 Tbsp nutritional yeast
• 4 cups of veggie broth
• 1/3 cup all-purpose flour (substitute with gluten-free flour if needed)
• 1/3 cup dairy-free butter
• 1 cup of unsweetened dairy-free milk (I used 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 of chickpeas or white beans (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your one-pot creamy vegetable soup:

1. Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
2. Add the butter to the pot. Once it starts to melt, combine the flour and mix, covering the vegetables in flour. This roux mixture will be thick and sticky.
3. Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary, and mix until well combined.
4. Stir the soup frequently until it comes to a gentle boil. As the soup heats up, you will start to see it thicken. Make sure to keep stirring so the soup does not burn.
5. Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
6. Divide soup into bowls and serve.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your soup turns out perfectly:

• Feel free to customize the vegetables based on what you have on hand. This easy vegetable soup recipe is very forgiving!
• If you want to add a bit of heat, consider adding a pinch of red pepper flakes.
• For a heartier meal, serve the soup over cooked grains like quinoa or brown rice.
• Don’t skip the nutritional yeast; it adds a wonderful cheesy flavor without dairy!

How to Serve

This vegetable soup with potatoes and carrots is delicious on its own, but you can elevate your meal by serving it with:

• Crusty bread or rolls for dipping.
• A fresh side salad for a complete meal.
• Sprinkle some fresh herbs on top for a pop of color and flavor.

Make Ahead and Storage

If you’re like me and love to meal prep, this soup is perfect for that! Here’s how to store it:

• Leftovers can be kept in the refrigerator in an airtight container for up to 3 days.
• To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it thickens too much.
• This soup also freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers.

So there you have it! A delightful one-pot creamy vegetable soup that’s not only easy to make but also a fantastic addition to your collection of easy pasta recipes and 30-minute meals. I hope you enjoy making this soup as much as I do. For more delicious ideas, check out my Creamy Tuscan Chicken Soup or explore other creamy vegetable soup options. Happy cooking!

One-Pot Creamy Vegetable Soup

A hearty and creamy vegetable soup made in one pot, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

oil

• 1 Tbsp neutral oil (olive oil)

vegetables

• 4 cloves garlic, minced
• 1 medium white onion, chopped
• 3 medium carrots, chopped
• 4 stalks celery, chopped

frozen corn

• ½ cup corn frozen

frozen peas

• 1 cup peas frozen

nutritional yeast

• 3 Tbsp nutritional yeast

vegetable broth

• 4 cups veggie broth

all-purpose flour

• 1/3 cup all-purpose flour substitute with gluten-free flour

dairy-free butter

• 1/3 cup dairy-free butter

unsweetened dairy-free milk

• 1 cup unsweetened dairy-free milk (soy milk)

salt

• 1 tsp salt

pepper

• 1/2 tsp pepper

fresh rosemary

• 1/2 tsp fresh rosemary

fresh oregano

• 1/2 tsp fresh oregano

fresh thyme

• 1/2 tsp fresh thyme

chickpeas or white beans (optional)

• 1 cup chickpeas or white beans optional

Method

 

1. Heat a large pot and sauté onions, carrots, celery, garlic, and salt for 5 minutes.
2. Add butter and flour, stirring to form a roux.
3. Gradually pour in broth, add spices, and bring to a gentle boil, stirring constantly.
4. Stir in peas, corn, nutritional yeast, chickpeas, and milk; cook for 5-7 minutes until heated through.
5. Divide into bowls and serve. Store leftovers in an airtight container for up to 3 days.

Notes

You can add more beans or vegetables for extra nutrition.