One-Pot Creamy Vegetable Soup: The Best Comforting Recipe
One-Pot Creamy Vegetable Soup is a comforting and wholesome dish filled with fresh vegetables and creamy texture.
Equipment
- large pot
Ingredients
Vegetables and legumes
- 1 tablespoon neutral oil I used olive oil
- 4 cloves garlic minced
- 1 medium white onion chopped
- 3 medium carrots chopped
- 4 stalks celery chopped
- 0.5 cup corn I used frozen corn
- 1 cup peas I used frozen peas
- 3 tablespoon nutritional yeast
- 4 cups veggie broth
- 0.33 cup all-purpose flour substitute with gluten-free flour
- 0.33 cup dairy-free butter
- 1 cup unsweetened dairy-free milk I used soy milk
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon fresh rosemary
- 0.5 teaspoon fresh oregano
- 0.5 teaspoon fresh thyme
- 1 cup chickpeas or white beans optional
Instructions
Cooking Instructions
- 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.
- 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.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
- Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
- 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.
- Divide soup into bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 420mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 5mgIron: 10mg
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