Save
Few things feel as cozy as a pot of thick veggie goodness bubbling away on the stove. This creamy, dairy-free bowl mixes soft veggies, loads of herbs, and a smooth broth that just feels good. Every time it’s on my stove, the smell alone turns anyone nearby into a veggie soup fan, even the skeptics.
When I cooked this for my dairy-everything buddies, they were shocked it was totally plant-based. The key is taking a little time for the roux and adding nutritional yeast for that deep savory yum that’s hard to pin down.
Irresistible Ingredients
- Chickpeas: Totally optional, but they boost the soup and add protein
- Frozen corn and peas: Bright color pops and sweet bites here and there
- Plant milk: Makes things extra smooth and luxe
- Herbs, fresh if you can: Oregano, thyme, and rosemary make everything sing
- Nutritional yeast: Brings a hint of cheesy, rich flavor
- Veggies, fresh: Start with onion, carrots, and celery for classic flavor
Taking a few extra minutes to gently cook your veggies at the start really sets up that deep-down flavor you love.
Save
Let's Make It Cozy
- Step 5:
- Add the chickpeas and frozen veggies last so they just heat through. That way, they stay tasty and colorful
- Step 4:
- Slowly add your broth as you stir the pot. Doing this keeps everything silky and stops any lumps from forming
- Step 3:
- Now for the roux! Coat the veggies with flour and let it get golden brown—this step gives your soup that thick, satisfying texture
- Step 2:
- Once your pot’s hot, splash in some oil and toss in your chopped veggies. You want to hear that gentle sizzle
- Step 1:
- Chop all your fresh veggies into pieces about half an inch big so they cook up nice and even
Last winter, I started freezing containers of this soup, so I always have something warming and healthy for lazy nights when I don't feel like cooking.
Switch It Up
This is one of those soups you can riff on forever. Change up the veggies with the seasons—try squash in autumn, sweet peas in spring. Basic steps stay the same, but the flavors keep things fresh. Some swaps I love:
- Chunky potato for a filling hug
- Fresh spinach wilted in just before serving
- Swap in mushrooms for a chewy bite
- Or use any white bean you like
Ways to Enjoy
This is plenty filling by itself, but I dig dunking thick slices of sourdough in it. On freezing days, I whip up quick, herby croutons to toss on top for some crunch, too.
Keeping It Fresh
This soup gets tastier after hanging out in the fridge overnight. It'll be good for about three days chilled. Warm it gently, and if it seems thick, just splash in a little more broth or milk to loosen it up.
Save
I reach for this one whenever I want something genuinely comforting. The fresh herbs turn the broth fragrant, veggies perfectly soft but not mushy, and all that creamy goodness from plants is just so cozy. Whether you're plant-based or just sneaking in more veggies, shows how big flavor can be seriously easy—and super satisfying.
Spoiler: The tastiest soups come from patience, not fuss. Build those flavors slowly, let everything simmer, and you'll have a pot of soothing goodness that turns even vegetable-wary folks into fans.
Recipe FAQs
- → Can I freeze this soup?
- Yup, just let it thaw out and warm it slow so it stays nice and creamy.
- → Why use nutritional yeast?
- Nutritional yeast boosts flavor, kinda like a cheesy kick, and keeps it plant-based.
- → Is this soup gluten-free?
- Not as is, but you can swap in a gluten-free flour to make it work.
- → Can I use different vegetables?
- Of course! Toss in whatever you’ve got. Just cook a little longer for tougher veggies.
- → What milk substitute works best?
- Go with any plain, non-dairy milk. Soy always makes things extra creamy.