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–+ servings
One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup That's Pure Comfort in a Bowl

This One-Pot Creamy Vegetable Soup is a hearty and wholesome meal, packed with colorful vegetables and creamy goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 stalks celery Adds crunch and a fresh flavor; substitute with leeks for a milder taste.
  • 2 medium carrots Provides natural sweetness and vibrant color; no substitutions needed.
  • 1 medium onion Offers aromatic depth; use shallots if you prefer a gentler flavor.
  • 1 cup corn Delivers sweetness and texture; substitute with peas for a different texture.
  • 1 cup peas Brightens the dish with color and protein; can be replaced with edamame for a unique twist.
  • 4 cups vegetable broth Ensure it’s gluten-free if needed.
For the Creaminess
  • 1/4 cup nutritional yeast Adds a cheesy flavor that enhances the soup’s richness; use grated parmesan for a non-vegan option.
  • 2 tablespoons corn starch Achieves desired creaminess; avoid flour for a gluten-free option.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Wash and chop the vegetables: dice the celery, carrots, and onions into small pieces, and prepare the corn and peas by ensuring they are ready for cooking.
  2. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté for 3–4 minutes until translucent.
  3. Add the diced celery and carrots, cooking for an additional 5–7 minutes until softened and starting to gain color.
  4. Pour in the vegetable broth, stirring well to incorporate all the sautéed vegetables. Bring to a gentle simmer for around 10 minutes.
  5. Add the corn and peas to the pot, stirring to combine, and cook for 5–7 minutes until tender.
  6. Stir in nutritional yeast and a mixture of corn starch with cold water, cooking for another 2–3 minutes until the soup thickens slightly.
  7. Taste and adjust seasoning with salt and pepper. Add any last-minute veggies like fresh spinach.
  8. Ladle the soup into bowls and serve immediately with a side of crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 36gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; texture may change slightly upon reheating.

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