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This Creamy Vegetable Soup is cozy, comforting, and so simple to make thanks to the convenience of frozen veggies. It’s incredibly versatile and easy to customize to your family’s liking. Ready in just 30 minutes – perfect for a weeknight!
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Soup is always a good idea to warm you up in the cooler months of fall and winter. But this soup is so easy, we make it all year round. It’s great for using up whatever vegetables you have in your fridge or freezer.
Although I think this combination of vegetables is pretty perfect, feel free to make it your own by using the ones your family enjoys most. Switch up the spices and herbs, too. You really can’t go wrong.
Ingredients you need
Ingredient notes and substitutions
- Aromatics ~ Onion, garlic and celery. These are the only veggies in this soup that require chopping. To make it even easier you can buy frozen garlic paste or jarred minced garlic and frozen diced onions.
- Spices ~ I like thyme, oregano, and sage for this creamy vegetable soup. You could use Italian seasoning or add some rosemary and/or parsley. And, of course, don’t forget the salt and pepper.
- Flour ~ To make this soup really creamy, we use a roux. A roux is a thickening agent made with flour and fat (in this case olive oil, but you could use vegan butter, too.) All-purpose flour works best. For a gluten-free option, skip the flour and stir in a cornstarch slurry towards the end of the cooking process. Make sure to bring it to a boil for a minute or two to activate the thickening properties.
- Potatoes ~ For convenience, I use frozen diced hash browns. Shredded hash browns would also be fine.
- Peas and carrots ~ I buy a bag of frozen peas and carrots, again, for convenience.
- Corn ~ Frozen corn is always in our freezer. Use canned corn if that’s what you have – just be sure to drain it first.
- Spinach ~ I don’t always have frozen spinach, so this is a sometimes ingredient in the soup. You could also stir in a handful of chopped fresh spinach right before serving. Chopped fresh kale would also work. Or just leave out the leafy greens altogether if you have picky eaters.
- Broth ~ Low sodium vegetable broth is best so you can better control the amount of salt.
- Milk ~ Unsweetened, plain almond milk or soy milk is my go-to. Oat milk, coconut milk or light coconut milk would all work, too.
- Extras ~ You could use a bag of frozen mixed vegetables, which typically contains green beans, too, in place of the peas, carrots, and corn. This recipe is so versatile, use what you have or what you love best. Add some frozen broccoli or cauliflower or a diced bell pepper.
I also love to add a few tablespoons of nutritional yeast for added savory flavor, but this is optional.
Feel free to finish this soup with a squeeze of fresh lemon juice or some chopped fresh herbs, like parsley, rosemary, or thyme. - Protein ~ Feel free to add some diced baked tofu or some cooked chickpeas for added protein, if you like.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Sauté the onions and celery until soft and translucent.
- Step 2: Add the garlic and spices and sauté until fragrant.
- Step 3: Sprinkle the flour over the top and stir until no white flour remains. Add a couple of tablespoons of broth and whisk until smooth and there are no clumps of flour.
- Step 4: Add the remaining vegetables and broth. Stir well. Bring to a boil, then simmer for 15 to 20 minutes.
- Step 5: Add the non-dairy milk and nutritional yeast, if using, and stir well to combine.
Serving Suggestions
This soup makes a great lunch or light dinner all on its own. To make it part of a heartier meal, try serving it with one of these options:
Bread: Vegan Garlic Bread, Vegan Cornbread, or a slice of toasted Vegan Oatmeal Bread
Salad: Massaged Kale Quinoa Salad, Chopped Kale Salad, Kidney Bean Salad
Sandwich: Hummus Veggie Sandwich, Vegan Tuna Salad Sandwich, Pesto Tofu Sandwich
Storage and freezing
Make-ahead: This soup keeps well, so feel free to make it in advance. It’s the perfect meal prep recipe for easy lunches all week.
Fridge: Store leftovers of this creamy vegetable soup in an airtight container in the fridge for 3 to 4 days.
Freezer: You can also freeze this soup. Allow it to cool completely before transferring to a freezer-safe container or plastic bag. I suggest freezing it in 1-2 cup portions so you can pull out only what you need. It should keep well for up to 3 months.
Pro tips and tricks
~ Use frozen veggies to make this soup really quick and easy.
~ Add the dried herbs and spices in the beginning and let everything simmer together for the best flavor. And don’t forget the salt and pepper!
~ Be sure to cook the flour for at least a minute or two to cook out the raw flour taste.
~ Whisk in just a bit of broth after cooking out the flour and ensure a smooth consistency with no lumps of flour before adding the remaining broth.
~ Always taste and adjust seasoning to your liking!
FAQs
For this creamy vegetable soup I use a roux, which is equal parts flour and fat. You could also use a cornstarch slurry or purée part of the soup to create a creamy base.
Season early and often to prevent a bland soup! If you finish the soup and still find it bland, add a squeeze of fresh lemon juice, drizzle of balsamic vinegar, scoop of nutritional yeast, or fresh chopped herbs
One of the great things about this creamy vegetables soup is its versatility. Feel free to use the veggies that your family loves best.
You can definitely use fresh vegetables if you prefer. Add diced potatoes first with the aromatics, seasonings and broth. Add cruciferous veggies, like broccoli or cauliflower next. Add more delicate veggies, like corn kernels, peas, or chopped asparagus last as they only need a few minutes to heat through.
More creamy vegan soup recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy Vegetable Soup
Recommended Equipment
Ingredients
- 3 tablespoons olive oil or vegan butter
- 1 yellow onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon dried sage
- 2 teaspoons salt divided; or to taste
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 bag (10-12 oz) frozen peas and carrots
- 3 cups frozen diced hash brown potatoes
- 1 ½ cups frozen corn
- 2-3 ounces frozen spinach optional
- ½ cup unsweetened, plain non-dairy milk
- 3-4 tablespoons nutritional yeast optional
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4 to 5 minutes until soft and translucent.
- Add the celery, garlic, dried herbs, black pepper, and 1 teaspoon salt. Cook for 1 minute until fragrant.
- Sprinkle in the flour and cook for 1 minute.
- Add ¼ cup of broth and whisk until smooth, making sure no clumps of flour remain.
- Add in the remaining broth, diced potatoes, peas and carrots, and corn. Stir well. Bring to a boil then decrease the heat to medium-low, cover, and cook for 15 minutes until heated through. During the last 5 minutes add the frozen spinach, if using.
- Add the milk and nutritional yeast, if using, and stir to combine.
- Taste and adjust seasoning to your liking. Serve immediately.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love this cozy soup as much as we do!