Nothing is more comfortable than a bowl Creamy Vegetable Soup. Not only is this creamy vegetable soup recipe easy to make, it also cooks in one pot in under 30 minutes!
A hot bowl of soup is comforting and satisfying when the weather turns cold. So, today I made a creamy vegetable soup with a rich broth and lots of vegetables. Since I like to use all fresh vegetables whenever possible, I chose a variety of colors to make my creamy vegetable soup recipe as hearty and healthy as possible.
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Although I used cashews for creaminess in my vegetable soup, I also provided a nut-free cooking option. Of course, there are some special tips for making creamy vegetable soup without overcooking the vegetables because no one likes soggy vegetables.
Ingredients for Creamy Vegetable Soup
- Yellow Onion: Yellow onions have a mild, savory flavor.
- Garlic: I prefer fresh garlic cloves if possible.
- Celery: Celery gives the soup a fresh flavor and maintains its texture, leaving it slightly crunchy even after cooking.
- Mushrooms: Mushrooms, when sauteed with garlic and onions, are firm even after browning, and they’re meaty and delicious in this creamy vegetable soup recipe.
- Baby Red Potatoes: Red potatoes are especially healthy because of the thin, nutrient-packed skins, which are packed with fiber, B vitamins, iron and potassium. Half of the fiber in a potato comes from the skin, so leave the skin on. On red potatoes, in particular, the skin is already very thin, so it doesn’t detract from the flavor or texture.
- Broccoli: Broccoli is rich in fiber, vitamin C, vitamin K, iron and potassium. It also boasts more protein than any other vegetable.
- Carrots: Carrots provide more antioxidants when boiled or steamed than when eaten raw.
- Asparagus: Asparagus is also known to help the kidneys and bladder cleanse themselves.
- Fresh Rosemary: This woody aromatic herb has notes of evergreen, citrus, lavender, pine, sage, peppermint, mint and sage.
- Fresh thyme: Thyme has a pleasing balance of flavors that are earthy and minty, minty and citrus-laced, savory yet sweet, and slightly woody yet floral, with hints of lavender or toned-down rosemary.
- Herbes de Provence: Herbes de Provence It is an aromatic blend of dried Provençal herbs and spices, which traditionally include thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaves.
- Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated into fine particles. The taste is similar to garlic but completely different from freshly chopped garlic. It’s sweeter than fresh garlic and has a much less strong flavor but without the deep undertones you get from roasted or roasted garlic.
- Parsley: Parsley gives the soup a fresh earthy garnish.
- Cashews: Cashews are mixed with vegetable broth to create creaminess in the soup. However, alternatives are provided in the component replacement section before the nut-free version.
Substituting ingredients for creamy vegetable soup
- White onion often replaces yellow onion in recipes.
- Use pickled garlic when fresh garlic is not available.
- Try fennel instead of celery for a crunchy ingredient; However, the taste is quite distinct. When cooked, its licorice flavor dulls but still tastes strong.
- There is no herb blend that directly replaces herbes de Provence. But if you don’t have the mixture, you can easily make your own. This could mean adding a few pinches of thyme, rosemary and tarragon to roasting vegetables, or delicious basil and marjoram in a creamy vegetable soup.
- Choose any mushroom. If you don’t like mushrooms, choose another vegetable, such as cauliflower or extra broccoli.
- Substitute sweet potatoes or cubed butternut squash for carrots.
- Instead of asparagus, try green beans.
- A general rule of thumb for dry to fresh herb ratio: Use one-third the amount of dry herb for the fresh herb called for in the recipe. For example, it converts fresh sage to dried sage in a recipe that calls for 1 tablespoon fresh sage; Use 1 teaspoon dried sage instead.
- For a nut-free alternative, use sunflower seeds, soak them and mix them with vegetable broth instead of cashews. Or, use white beans or silken tofu and reduce the vegetable broth by half. For another nut-free option, mix ¼ cup flour with vegetable broth.
Frozen vs. Fresh Vegetables
Although I chose to use fresh vegetables in this particular creamy vegetable soup, frozen vegetables work just as well.
Also, many frozen vegetables come in different packages, which contain 5-6 vegetables.
So, if you want a creamy vegetable soup or an inexpensive way to combine fresh and frozen vegetables, both options will work.
If using frozen vegetables instead of fresh, cook the frozen vegetables for the time specified on the package after cooking the soup. As a result, the vegetables are shriveled.
Cooking soup in layers
To make sure you don’t overcook your veggies, I like to cook the veggies in layers or layers, which I’ll explain in my cooking directions.
Like my vegetarian minestrone, the vegan creamy vegetable soup is cooked the same way. When cooking fresh vegetables in a pot, follow a certain sequence so that the vegetables are cooked thoroughly. I call this the layering or cooking phase.
For example, I sauteed the garlic, onion, and celery before adding the mushrooms.
Then, add the mushrooms until browned, and then add the potatoes.
The next step is adding enough vegetable broth to cover the top of the potatoes, adding the nutritional yeast, herbs and spices, and bringing it to a boil.
Finally, cover the soup pot and lower the heat to a simmer for 20 minutes as the potatoes need to cook.
How to make soup creamy
Although the Vegan Creamy Vegetable Soup recipe is cooked in “layers,” as I like to call it, it only takes about 30 minutes from start to finish. As a result, I created a hearty entree-style soup, which also packs a punch for weeknight lunches.
Conservation advice
If you prefer to eat a different soup throughout the week, by all means, freeze it. Here are some freezing and thawing tips:
- You can always use a freezer-safe container with a secure top. Or, I prefer Super Cube For frozen soups and sauces.
- To prevent freezer burn, do not fill containers to the top. Instead, leave 1 inch of air space between the soup and the top.
- Once removed from the freezer, allow the soup to thaw completely in the refrigerator overnight before reheating.
- If heating on the stove, cook in a saucepan or over medium-low heat so the vegetables don’t overcook.
- If you plan to use a microwave, use the reheat button instead of cooking on full power to avoid overcooking the vegetables.
Serving advice
As an entree, this soup is filling but can be served with a vegan Caesar salad or a slice of vegan cornbread, which is my favorite!
Recipe FAQs
Cashews mixed with vegetable broth create the creaminess of this soup recipe. You can use coconut or other plant milk substitutes to make a creamy vegan soup. Mashed potatoes, cauliflower, chickpeas and lentils will also give a creamy texture.
Fresh or dried herbs, red pepper flakes, smoked paprika or cayenne add more flavor to vegetable soups.
I always double the recipe and freeze the soup or pack it for lunches throughout the week.
advice
- The key to this creamy vegetable soup recipe is to cook the vegetables in layers based on density.
- If you want to use something other than cashews for creaminess, there are several options for plant-based creamy vegetable soups.
- Leave skins on potatoes for maximum nutritional value; Rub well before cutting.
- I like to use Super Cube To freeze soup in individual servings.
- Thaw the soup in the refrigerator overnight before reheating.
- If using a microwave, always use the reheat setting.
When it’s cold outside, warm yourself from the inside with this delicious creamy vegetable soup.
More great vegan soup recipes
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📖 Recipe
Creamy Vegetable Soup
Delicious and satisfying, this vegan creamy vegetable soup is full of fresh vegetables in a thick, creamy broth. Nut-free and gluten-free options available.
material
“Creamy” Soup Ingredients (2 Options)
instructions
Creamy Vegetable Soup
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Saute garlic, onion and celery until onion is translucent.
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Add the chopped mushrooms, and cook with the onion, celery and garlic until browned.
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Add rosemary, thyme, garlic powder, herbs de Provence and nutritional yeast.
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Add chopped red potatoes.
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Pour in the vegetable broth (just enough to cover the vegetables and potatoes.
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Bring to a boil.
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Cover and simmer for 20 minutes.
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While the soup is simmering, make your “creamy” ingredient.
Cashew cream
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If using cashews, soak, rinse and blend with 2 cups of vegetable stock until smooth.
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If using gluten-free or regular flour, mix ½ cup flour with 2 cups vegetable broth; Set aside
The soup continues
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Now add broccoli, carrots and remaining vegetable broth.
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Again, submerge the broccoli and carrots and bring to a boil.
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Add the “creamy” ingredient of your choice (nut mix or flour mix).
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Simmer for 5 minutes, then add the asparagus.
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Cook for another 3 minutes.
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The creamy mixture will begin to thicken as it heats.
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Remove from heat.
Comment
- If you have a good high speed blender, you don’t need to soak the cashews.
- . If you don’t have a high-speed blender, you can boil your cashews for 10 minutes to speed up the process.
- Gluten-free flour works just as well with vegetable broth as a creamy soup substitute thickener
- To reduce salt, use low-salt or no-salt vegetable broth
- You can use any potato you like, but I prefer red potatoes for this soup because of their texture.
- Remember, even if your potatoes need to be the same size for cooking, cut them to the same size.
- Choose any vegetables you like, but if you’re using frozen vegetables, don’t add them until the last minute of cooking (follow package directions for cooking time). For example, if the package says to boil for 7 minutes, add frozen vegetables during the last 7 minutes of cooking.
- The key to this creamy vegetable soup recipe is to cook the vegetables in layers based on density.
nutrition
Worship: 8gCalories: 200kcalSugars: 28gProtein: 10gFat: 1gPolyunsaturated Fats: 1gSodium: 400mgPotassium: 941mgFiber: 7gSugar: 9gVitamin A: 6558IUVitamin C: 79mgCalcium: 85mgIron: 4mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂