Go Back
–+ servings
overhead view of a persons hand holding a spoon in a bowl of Creamy Vegetable Soup.
Print Recipe
4.75 stars (4 ratings)

Creamy Vegetable Soup

This Creamy Vegetable Soup is a one-pot, feel-good comfort food made with a medley of vegetables and a dairy-free cream base. Easy to make with fresh or frozen veggies!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 251kcal
Author: Nora Taylor

Ingredients

  • 8 ounces cremini mushrooms sliced
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 1 cup peeled and diced carrots about 2 small carrots
  • 1/2 cup diced celery about 3 ribs
  • 1 cup green beans bite-sized
  • 1/2 cup yellow corn
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 medium yukon gold potatoes or 1 medium sweet potato, peeled and diced
  • 5 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3/4 cup raw cashews
  • 1/2 teaspoon salt plus more to taste
  • several shakes freshly ground black pepper
US Customary - Metric

Instructions

  • Heat a large pot over medium heat. Add the sliced mushrooms, and cook, stirring frequently, until they start to release their oils (about 5-8 minutes). Now add the onion and sauté for about 5 minutes, until translucent. Stir in the garlic and cook for 1 more minute, being careful not to burn it.
  • To the pot, add the carrots, celery, green beans, corn, broccoli, cauliflower, potatoes, broth, thyme and oregano. Stir everything together and turn the heat to high. Bring the soup to a boil, them reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
  • To a high-powered blender like a Vitamix, add the cashews and 2 cups of the soup. Blend until smooth and creamy, then add back to the pot and stir.
  • Add salt and ground pepper to taste. Serve warm with crusty bread and enjoy!

Notes

  1. Instead of cashews - If you can't have cashews or don't have a high-powered blender, you can simply stir in 1 cup of full fat coconut milk, or even unsweetened almond milk for a lower fat option. Another store-bought brand of vegan cream should also work fine.
  2. Use frozen veggies - I often use frozen green beans, corn, garlic and sometimes broccoli and cauliflower. 
  3. Switch it up - Feel free to switch up the vegetables based on what's in season and what you have on hand. Nearly any vegetable will work here, such as bell peppers, asparagus, peas, edamame, butternut squash and more.

Nutrition

Serving: 1of 6 servings (~1 cup per serving) | Calories: 251kcal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 239mg | Potassium: 861mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3837IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 3mg