Creamy Vegetable Soup

4.76 from 79 votes

This creamy vegetable soup is a cozy, comforting vegan recipe that's gluten free, easy to make, and loaded with veggies.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 230kcal

Author Yumna Jawad

Equipment

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
1 ½ teaspoons salt
1 teaspoon black pepper
4 Yukon Gold potatoes diced (3-4 cups chopped)
2 teaspoons dried thyme
2 garlic cloves minced
1 quart low-sodium vegetable broth
1 ½ cups peas frozen
1 ½ cups corn frozen
1 cup plant-based milk or cow milk
Fresh parsley for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
Serve with fresh parsley and crusty bread, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge and reheat really well.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of oat milk, you can use regular milk.
Instead of potatoes, you can use squash or zucchini or cauliflower.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency without any chunks of vegetables leftover. And it's easier than transferring the soup in batches to a blender.

Nutrition