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There’s something special about a simmering pot of silky veggie soup on a chilly day. This plant-powered version is loaded with soft veggies, fresh herbs, and a creamy, dairy-free broth that really hits the spot. Every batch fills my home with such a good smell that even folks who aren’t big on veggies grab seconds.
Honestly, when I shared this with my folks who love dairy, they didn’t catch on that it’s all plants. Building a good roux and stirring in some nutritional yeast is what really makes the flavors pop.
Dreamy Ingredients
- Chickpeas: Not a must, but they'll make the soup fuller and give you some protein
- Plant-based milk: The real secret for that smooth, satisfying bite
- Fresh herbs: Oregano, thyme, and rosemary, all work magic in the broth
- Nutritional yeast: Adds a hint of cheesy flavor (but still dairy-free)
- Frozen peas and corn: Bring sweetness and color to every spoonful
- Fresh vegetables: Onion, celery, and carrots are the starting team
Letting those veggies really cook down at the start will give you richer flavor, so don’t rush those first steps.
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Cozy Cooking Steps
- Step 5:
- Chuck in frozen veggies and chickpeas near the end—keep them on low heat so they stay bright and just-soft
- Step 4:
- Add your broth little by little, always stirring so you don’t end up with clumps. That’s how it gets smooth
- Step 3:
- The roux is the real star—see how flour sticks to veggies as it goes golden? That’s your thick, creamy base
- Step 2:
- Crank up the heat before you pour in oil. Drop in those veggies—listen for that gentle sizzle
- Step 1:
- Cut all your veggies into pieces that look about the same so they cook up nice and even. I usually go for half-inch chunks
This past winter, I started freezing a few servings for busy nights. Now when I’m wiped out, I can just reheat and eat—it’s like instant comfort without any fuss.
Switch It Up
This one’s perfect for mixing things up. I swap veggies depending on what’s in season—maybe squash in autumn, or fresh peas in spring. Same base, whole different vibe every time. Give these additions a try:
- Chunky potatoes for a hefty bite
- Mushrooms if you want something extra hearty
- Stir a few spinach leaves in right at the end
- Other beans like navy or white beans work too
Serving Ideas
This soup really fills you up on its own, but I love dunking crusty bread in. On cold nights, I’ll bake some herb croutons to toss on top for crunch.
Keep It Fresh
The flavors only get better after sitting in the fridge overnight. Keeps up to three days. When reheating, toss in a splash of plant milk or broth if it’s gotten too thick.
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This dish is my go-to whenever I need a bowl of something soothing. The way the herbs scent the soup, those veggies getting soft yet still a little bitey, and the creamy feel—all thanks to plants—make for seriously satisfying comfort food. Whether eating meatless or just upping your veggie intake, this proves plant-based dinners can be full of flavor and heartiness.
The tastiest pots happen when you cook with patience and care. Let those flavors build slowly and you’ll score a bowl of real comfort. Even picky eaters won’t say no.
Recipe FAQs
- → Can I swap the vegetables?
- Yes, mix and match as you like! Harder veggies might need extra cooking.
- → What's the point of nutritional yeast?
- It gives the soup that rich, cheesy kick without using dairy.
- → Can I save leftovers in the freezer?
- Absolutely! Just reheat gently to keep it smooth and creamy.
- → Which milk substitute works best?
- Unsweetened options like soy are ideal for a thicker texture, but any plant milk will do.
- → Is it gluten-free already?
- Not as it is, but switching to a gluten-free flour does the trick.