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Creamy Vegetarian Vegetable Soup Recipe

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4.4 from 1 review

This creamy vegetable soup is a comforting, wholesome dish perfect for any season. Made with fresh vegetables simmered to tenderness and blended to a luscious, slightly chunky texture, it combines the natural sweetness of peas and corn with the earthiness of potatoes, carrots, and celery. The addition of plant-based milk makes it a creamy and satisfying choice for vegetarians and those seeking a light, nourishing meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 celery stalks, sliced
  • 2 large carrots, sliced
  • 4 Yukon Gold potatoes, diced (3-4 cups chopped)
  • 2 garlic cloves, minced
  • 1 ½ cups peas, frozen
  • 1 ½ cups corn, frozen

Seasonings and Liquids

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 quart low-sodium vegetable broth
  • 1 cup plant-based milk (or cow milk)
  • Fresh parsley for serving

Instructions

  1. Cook Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced celery, and sliced carrots. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  2. Add Potatoes and Herbs: Stir in the diced potatoes, dried thyme, and minced garlic. Continue cooking for about 1 minute until fragrant. Then add the vegetable broth, bringing the mixture to a boil.
  3. Simmer Vegetables: Reduce the heat and simmer the soup until all the vegetables are soft, about 20 minutes.
  4. Blend Soup: Use an immersion blender to lightly blend the soup to thicken it while keeping some chunkiness. For added texture, set aside some larger vegetable pieces before blending and stir them back in afterward.
  5. Add Frozen Veggies and Milk: Stir in the frozen peas, corn, and plant-based milk. Simmer for another 5 minutes until the vegetables are heated through and the soup has thickened slightly.
  6. Serve: Ladle the creamy vegetable soup into bowls, garnish with fresh parsley, and optionally serve with crusty bread for a complete meal.

Notes

  • This recipe can be made vegan by using plant-based milk and ensuring the vegetable broth is vegan.
  • Adjust salt and pepper to taste, especially if using salted broth.
  • For a smoother texture, blend longer; for more chunky texture, blend less or reserve more vegetables before blending.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Feel free to add other vegetables like zucchini or bell peppers for variation.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/creamy-vegetarian-vegetable-soup-recipe/