Creamy Vegetable Soup with Nutritional Yeast Recipe

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The Comfort of Creamy Vegetable Soup with Nutritional Yeast Recipe

There’s something deeply soothing about settling in with a warm bowl of soup that feels like a hug from the inside. This Creamy Vegetable Soup with Nutritional Yeast Recipe has been my go-to whenever I want something nourishing yet effortlessly comforting. The golden, velvety broth infused with aromatic rosemary and the savoriness from nutritional yeast really make it stand apart from your usual veggie soup.

When you make this soup, I bet you’ll notice how each spoonful offers a subtle, lightly crisp vegetable bite balanced by that smooth, creamy texture. It’s perfect for chilly afternoons, but honestly, I keep it in rotation year-round. I love how adaptable it is—you can personalize the veggies or tweak the seasoning to suit your mood or pantry.

It’s a recipe designed to ease any stress in the kitchen but still deliver on depth and richness. Once you learn the steps, the soup practically makes itself, leaving you free to savor the lovely, cozy aromas that fill your home.

Ingredient Guide

• Olive oil: A fragrant, healthy fat that gently sautés the veggies, bringing out their natural sweetness.
• Garlic & onion: The aromatic foundation that adds depth and a subtle kick.
• Carrots & celery: Classic soup veggies lending sweetness and crunch—feel free to swap for parsnips or fennel for a twist.
• Frozen corn & peas: These add bursts of tender sweetness and vibrant color, easily swapped out for fresh if in season.
• Nutritional yeast: The secret star here! It gives a cheesy, umami richness without dairy, making this soup creamy and satisfying.
• Vegetable broth: The flavorful liquid base; homemade or store-bought, just pick a good quality one for best flavor.
• All-purpose flour: Creates the roux to thicken the soup; use gluten-free flour if preferred.
• Dairy-free butter & milk: These round out the creaminess while keeping the recipe vegan-friendly. Soy or oat milk works beautifully.
• Fresh rosemary: Adds a woodsy, aromatic note that lifts the whole soup.
• Salt & pepper: Essential for balancing and bringing everything together—taste as you go!

Prep Before You Begin

Before you dive in, make sure to prep all your ingredients—chop your onion, carrots, and celery, mince the garlic, and finely chop the rosemary. Have your frozen peas and corn out for easy measuring. I find that having a mise en place not only makes the cooking process flow smoother but helps you enjoy the aromas and textures along the way.

How to Make Creamy Vegetable Soup with Nutritional Yeast Recipe

Step 1: Start by chopping the onion, carrots, and celery into even pieces to ensure they cook uniformly. Mince your garlic finely and chop the rosemary so it can release its aroma quickly when cooked. Having the frozen corn and peas ready nearby will keep you moving efficiently.

Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté gently for 8-10 minutes until they become soft and start to release a sweet scent. When you stir in the garlic and rosemary, you’ll notice the kitchen filling with an inviting, woodsy aroma. Cook for about a minute—just enough to bloom the flavors without burning the garlic.

Step 3: Add the dairy-free butter and let it melt slow and steady. Then whisk in the flour, forming a roux—this paste thickens the soup. Cook it for 1-2 minutes while stirring constantly; you’ll smell a slight toasty note, indicating the flour is cooked and won’t leave a raw taste.

Step 4: Gradually pour in the vegetable broth while whisking to avoid lumps. The mixture will smooth out into a rich base. Stir in the nutritional yeast, which deepens the umami and adds that signature creamy touch. Let the soup simmer gently for 10-15 minutes, giving the flavors time to meld and the broth to thicken to a luscious consistency.

Step 5: Add in the frozen corn and peas, stirring gently. Let them simmer for 3-5 minutes until they’re heated through but still have a bit of tenderness—this adds a fresh pop in every bite. You’ll enjoy how these little bursts of sweetness complement the creaminess.

Step 6: Turn the heat down to low and slowly pour in the dairy-free milk while stirring continuously. This prevents any curdling and ensures every drop blends into the silky soup. Gently heat for a couple more minutes—just enough to warm through but don’t let it come to a boil now, or the soup might separate.

Step 7: Season with salt and pepper, tasting as you go until it feels just right. Then ladle the soup into bowls and serve immediately. The richness of this creamy vegetable soup truly shines best fresh, but leftovers reheat beautifully.

Creative Variations for Creamy Vegetable Soup with Nutritional Yeast Recipe

• Swap carrots for sweet potatoes or pumpkin puree for a subtly sweet and creamy twist.
• Add chopped kale or spinach in Step 5 for a boost of greens and color.
• For a smoky hint, stir in a dash of smoked paprika or chipotle powder with the rosemary.
• Swap corn and peas for seasonal vegetables like asparagus tips or green beans in springtime.
• Top your bowl with toasted nuts or seeds for extra crunch and added texture.
• Serve with crusty bread or a drizzle of chili oil for a little heat and indulgence.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freeze this soup in portions for up to 3 months. Thaw overnight in the fridge for best results.
• Reheat gently on the stove over low heat, stirring often to prevent sticking or separation.
• If soup thickens too much upon cooling, thin it out with a splash of broth or plant-based milk while reheating.

Creamy Vegetable Soup with Nutritional Yeast Recipe FAQs

• Can I use fresh vegetables instead of frozen? Absolutely! Fresh peas and corn work beautifully—just add them a bit earlier in the cooking process to ensure they soften properly.
• Is nutritional yeast necessary? It’s not mandatory, but it adds a unique cheesy depth and umami that dairy-free soups often miss. You can skip it but expect a milder flavor.
• Can I make this soup gluten-free? Yes! Simply use a gluten-free flour blend for the roux, and you’re all set.
• How thick should the soup be? It should coat your spoon lightly—creamy and luscious but still spoonable, not too thick or thin.
• Can I add protein? For a heartier meal, stir in cooked lentils, white beans, or cubed tofu just before serving.

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