Creamy Vegetable Soup with Nutritional Yeast Recipe
This Easy One Pot Creamy Vegetable Soup is a comforting and healthy plant-based dish that combines fresh vegetables with a creamy, dairy-free base. Made in a single pot, it features sautéed aromatics, frozen vegetables, and nutritional yeast for a cheesy flavor without dairy. Perfect for a quick nutritious meal, this soup is flavorful, hearty, and simple to prepare.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables and Herbs
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup frozen corn
- 1 cup frozen peas
- ½ tsp fresh rosemary, finely chopped
Liquids and Fats
- 1 Tbsp olive oil
- 4 cups vegetable broth
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (e.g., soy milk)
Thickening Agents and Seasoning
- 1/3 cup all-purpose flour (or gluten-free flour)
- 3 Tbsp nutritional yeast
- 1 tsp salt
- ½ tsp pepper
Instructions
- Prepare Ingredients: Chop the onion, carrots, and celery, mince the garlic, and finely chop the fresh rosemary. Have the frozen corn and peas ready for use.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, sauté for 8-10 minutes until softened. Stir in minced garlic and fresh rosemary; cook for 1 additional minute until fragrant.
- Make 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 to form a thick paste, cooking for 1-2 minutes with constant stirring to eliminate the raw flour taste.
- Add Broth and Nutritional Yeast: Gradually whisk in 4 cups vegetable broth until the mixture is smooth and free of lumps. Stir in 3 tablespoons nutritional yeast. Bring the soup to a gentle simmer, stirring occasionally, and cook for 10-15 minutes to allow the soup to thicken slightly.
- Add Frozen Vegetables: Stir in the frozen corn and peas. Continue to simmer for 3-5 minutes until the vegetables are heated through but remain tender-crisp.
- Incorporate Dairy-Free Milk: Reduce the heat to low. Slowly pour in 1 cup unsweetened dairy-free milk while stirring continuously to maintain a smooth texture. Gently warm the soup for 2-3 minutes, ensuring it does not boil after adding the milk to prevent curdling.
- Season and Serve: Season the soup with 1 teaspoon salt and ½ teaspoon pepper, adjusting to your taste preference. Ladle the soup into bowls and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use any unsweetened dairy-free milk such as almond, oat, or soy milk based on preference.
- Do not boil the soup after adding dairy-free milk to avoid curdling.
- Adding nutritional yeast gives a cheesy flavor while keeping the soup vegan and dairy-free.
- Leftover soup can be reheated gently on the stovetop or in a microwave.
