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Creamy Vegetable Soup with Dairy-Free Milk Recipe

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4.5 from 114 reviews

This Easy One Pot Creamy Vegetable Soup is a comforting and nutritious plant-based meal perfect for any day. Made with a medley of fresh vegetables, dairy-free milk, and a creamy base thickened with a butter and flour roux, this soup is flavorful, wholesome, and simple to prepare. It’s a perfect cozy bowl for vegans, vegetarians, or anyone looking for a hearty, dairy-free soup option.

Ingredients

Vegetables

  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • ½ cup frozen corn
  • 1 cup frozen peas
  • ½ tsp fresh rosemary, finely chopped

Liquids & Broth

  • 4 cups vegetable broth
  • 1 cup unsweetened dairy-free milk (e.g., soy milk)

Fats & Thickeners

  • 1 Tbsp olive oil
  • 1/3 cup dairy-free butter
  • 1/3 cup all-purpose flour (or gluten-free flour)

Seasonings & Extras

  • 3 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  1. Prepare the Vegetables: Chop the onion, carrots, and celery. Mince the garlic and finely chop the fresh rosemary. Have the frozen corn and peas thawed or ready to add.
  2. Sauté Base Vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8 to 10 minutes until softened, stirring occasionally. Add the minced garlic and fresh rosemary and cook for another minute until fragrant.
  3. Create the Roux: Add 1/3 cup dairy-free butter to the pot and let it melt completely. Whisk in 1/3 cup all-purpose flour, stirring constantly until a thick paste forms. Continue cooking the roux for 1 to 2 minutes to remove the raw flour taste.
  4. Add Broth and Nutritional Yeast: Gradually whisk in 4 cups of vegetable broth to avoid lumps, stirring until smooth. Stir in 3 tablespoons of nutritional yeast. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes to allow the soup to thicken slightly.
  5. Add Frozen Vegetables: Stir in ½ cup frozen corn and 1 cup frozen peas. Continue simmering for 3 to 5 minutes or until the vegetables are heated through and tender-crisp.
  6. Add Dairy-Free Milk: Reduce heat to low. Slowly pour in 1 cup of unsweetened dairy-free milk, stirring continuously to combine. Gently warm for 2 to 3 minutes without boiling to preserve the milk’s texture.
  7. Season and Serve: Season the soup with 1 teaspoon of salt and ½ teaspoon of black pepper, adjusting to taste. Ladle the soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.

Notes

  • You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
  • Use any unsweetened dairy-free milk such as almond, oat, or cashew for varied flavor.
  • Adjust seasoning at the end for salt and pepper to suit your taste preferences.
  • This soup stores well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
  • Adding nutritional yeast gives a cheesy, savory depth while keeping the recipe vegan and dairy-free.

Find it online: https://mealoria.com/creamy-vegetable-soup-with-dairy-free-milk-recipe/