Amazing vegan creamy vegetable soup: 10 min prep

There’s just something about a big ol’ bowl of warm soup, isn’t there? Especially on a crisp evening, when you just want something comfy and good for you. I’ve always loved making soup; it reminds me so much of my Grandma Max, always humming in her kitchen, turning simple ingredients into pure magic. This vegan creamy vegetable soup is one of those recipes that just hits the spot. It’s incredibly satisfying, packed with all sorts of good-for-you veggies, and the best part? You get this wonderful, luscious creaminess without a drop of dairy! Whether you’re living that plant-based life, dodging dairy, or just want a seriously delicious and healthy meal, this soup is for you.

Why You’ll Love This Vegan Creamy Vegetable Soup

Honestly, this vegan creamy vegetable soup is a winner for so many reasons! It’s the kind of dish that makes you feel good from the inside out.

• Super Easy to Make: You don’t need to be a gourmet chef for this one! Most of the work is just chopping, and the stovetop does the rest. It’s perfect for a weeknight dinner when you don’t have tons of time.
• So Rich and Creamy (Without Dairy!): The magic comes from blended cashews and a splash of plant-based milk, giving it this incredibly luscious texture that you’d swear had heavy cream in it. It’s a total game-changer!
• Packed with Veggies and Goodness: This soup is loaded with wholesome vegetables. It’s a fantastic way to get a good dose of nutrients and fiber in one delicious bowl. Plus, it’s naturally gluten-free!
• Versatile and Adaptable: Don’t have zucchini? Toss in some broccoli! No potatoes? Sweet potatoes work too! This recipe is super forgiving and you can really make it your own with whatever veggies you have on hand.

Ingredients for Your Perfect Vegan Creamy Vegetable Soup

Alright, gather ’round, ’cause here’s what you’ll need to whip up this dreamy bowl of goodness. I always say good soup starts with good ingredients, and this one is no exception!

• 1 tablespoon olive oil: Just for getting things started and sautéing our veggies. Good ol’ reliable.
• 1 large yellow onion, chopped: This is our flavor base, giving that sweet, savory foundation.
• 2 carrots, peeled and diced: They add a touch of sweetness and that beautiful orange hue.
• 2 celery stalks, diced: Adds a lovely subtle earthiness and that classic soup aroma.
• 3 cloves garlic, minced: Because, well, garlic makes everything better, right?
• 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary: These herbs are like a warm hug in soup form. They just *work* with veggies.
• 4 cups vegetable broth: Use your favorite store-bought or homemade kind. This carries all the delicious flavors.
• 2 cups mixed chopped vegetables: Here’s where you get creative! Zucchini, bell peppers, green beans, corn – whatever looks good in your fridge!
• 2 medium potatoes, peeled and diced: These guys are key for thickening the soup and making it hearty.
• 1/2 cup raw cashews, soaked in hot water for at least 15 minutes, then drained: Trust me on this one! Soaking makes them super creamy when blended, and it’s our secret to that dairy-free richness.
• 1/2 cup unsweetened plant-based milk: Almond or soy milk work wonderfully here. It helps make that cashew base super smooth.
• 1 cup fresh spinach (optional): A little green boost at the end – it wilts right in!
• Salt and black pepper to taste: Seasoning is everything! Taste as you go.
• Fresh parsley or chives for garnish (optional): A little fresh green goes a long way for presentation and a pop of freshness.

Crafting Your Delicious Vegan Creamy Vegetable Soup: Step-by-Step

Now for the fun part – turning all those lovely ingredients into a bowl of pure comfort! It’s really not complicated, just a few simple steps to get that gorgeous, creamy goodness.

Sautéing the Aromatics

First things first, let’s get our flavor base going! Heat up that olive oil in a nice big pot or Dutch oven over medium heat. Toss in your chopped onion, carrots, and celery. Let them hang out and get soft for about 5 to 7 minutes. Then, add in your minced garlic, dried thyme, and rosemary. Give it a good stir and let it cook for just another minute until you can really smell those lovely herbs!

Simmering the Vegetables

Next up, pour in your vegetable broth. Stir in those chopped veggies you picked out and those diced potatoes. Bring it all to a happy little boil, then turn the heat way down to low, pop a lid on, and let it simmer away for about 15 to 20 minutes. You want those potatoes and veggies to be nice and tender, easy to pierce with a fork.

Creating the Creamy Vegan Base

While everything’s simmering, let’s make our creamy magic! Get your soaked and drained cashews and add them to your blender along with the plant-based milk. Blend it all up until it’s super smooth and luscious. This is going to give us that wonderful creamy texture for our vegan creamy vegetable soup without any dairy!

Blending for Smoothness

Once your veggies are perfectly tender, carefully take the pot off the heat. Now, we’re going to blend! You can scoop about half of the soup solids and liquid into your blender with that cashew cream you just made. Blend it until it’s nice and smooth. If you have an immersion blender, that’s even easier – just stick it right into the pot and blend about two-thirds of the soup, leaving some chunks for texture. We want it creamy, but a little texture is nice too! This part is key to making sure your soup feels really rich and satisfying, just like a cozy one-pot creamy vegetable soup should.

Finishing Touches and Serving

Pour that beautifully blended soup back into the pot with the rest of it and give it a good stir. If you’re adding spinach, toss it in now and let it wilt for a minute or two. The last super important step? Taste it! Add salt and black pepper until it tastes just right for you. Ladle this hearty soup into bowls, garnish with some fresh parsley or chives if you’re feeling fancy, and serve it up hot!

Tips for the Best Vegan Creamy Vegetable Soup

Making a truly spectacular vegan creamy vegetable soup is all about a few little tricks I’ve picked up over the years. It’s not complicated, I promise!

• Don’t skimp on the soaking! Those cashews need a good soak to get super creamy. If you’re in a real rush, you can technically skip it, but trust me, soaking them for at least 15 minutes in hot water makes all the difference for that silky-smooth texture. It’s that little extra step that takes this soup from good to absolutely divine.
• Taste, taste, taste! Honestly, this is my biggest tip for any soup, especially an easy vegan soup recipe. Vegetable broth can vary so much in saltiness, and how much flavor your veggies release is different every time. So, always taste and adjust your salt and pepper at the end. A little sprinkle of nutritional yeast can also add a cheesy, umami depth if you have it!
• Vary your veggies based on the season! While this recipe is super forgiving, using fresh, seasonal vegetables really makes it sing. Think crisp asparagus and peas in the spring, sweet corn and bell peppers in the summer, and hearty root vegetables in the fall and winter. It keeps things interesting and always tasting its best.

Ingredient Notes and Substitutions

Let’s chat about a few things that can make this gluten-free vegan creamy soup your own! If you’re not a fan of cashews or have allergies, don’t worry one bit. Sunflower seeds (soaked, just like cashews!) or even white beans can give you a lovely creamy base. Just make sure they’re blended super smooth. For the plant-based milk, any unsweetened variety works – almond, soy, oat, or even cashew milk (if you’re using sunflower seeds!). And the veggies? Go wild with what’s in season or what’s hiding in your crisper drawer!

Storing and Reheating Your Vegan Creamy Vegetable Soup

Got leftovers? Lucky you! This hearty vegan creamy vegetable soup keeps beautifully. Pop it into an airtight container and it’ll be happy in the fridge for about 3-4 days. If you want to freeze it, just let it cool completely first, then stash it away for up to 3 months. When you’re ready to reheat, a gentle warming on the stove over medium-low heat is best. Sometimes it might thicken up a tad in the fridge, so just stir in a splash of water or plant-based milk to get it back to that perfect, creamy soup consistency.

Frequently Asked Questions about Vegan Creamy Vegetable Soup

Got questions about whipping up this delicious gluten-free vegan creamy soup? I’ve got answers!

• Can I make this soup nut-free?

  Absolutely! If cashews aren’t your thing or you have allergies, no worries. You can easily swap them out for 1/2 cup of raw sunflower seeds, also soaked for at least 15 minutes in hot water. Or, try 1/2 cup of cooked cannellini beans or great northern beans for an extra boost of fiber and protein! Just make sure to blend them really, really smooth with your plant-based milk.

• What vegetables work best in this soup?

  Honestly, this blended vegetable soup vegan is super forgiving! Potatoes, carrots, and celery are kind of foundational for flavor and texture. Beyond that, feel free to add whatever you love or have on hand. Zucchini, bell peppers, green beans, corn, peas, broccoli florets, cauliflower – they all work wonderfully. Just chop them into bite-sized pieces so they cook evenly!

• How can I make it thicker or thinner?

  If you like a thicker, chowder-like consistency, you can always blend a bit more of the soup solids without adding extra liquid, or even stir in a tablespoon of cornstarch mixed with a little cold water and heat gently until thickened. If it’s too thick for your liking, just add a little more vegetable broth or unsweetened plant-based milk until it reaches your desired creaminess.

• Can I add other herbs or spices?

  Oh, for sure! While thyme and rosemary are my go-tos here, feel free to experiment! A pinch of sage, a bay leaf simmered in the broth (remember to remove it before blending!), or even a dash of smoked paprika can add a whole new layer of flavor to your easy vegan soup recipe.

Nutritional Information (Estimated)

Just a heads-up, these numbers are just a ballpark estimate for one serving of our delicious vegan creamy vegetable soup. Things like the exact veggies you use, the brand of broth, or how much oil you add can change things up a bit. But it gives you a general idea of the goodness packed into this bowl!

• Calories: Around 250
• Fat: About 12g
• Carbohydrates: Roughly 30g
• Fiber: Close to 7g
• Protein: Around 8g

Share Your Creations!

I absolutely LOVE seeing your culinary adventures! If you whip up this vegan creamy vegetable soup, please drop a comment below and let me know how it turned out. Did you try any fun veggie combos? I’d also be thrilled if you shared a photo on social media and tagged me – it always makes my day!

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