This Creamy Vegetable Soup is a comforting and hearty dish, packed with fresh vegetables, plant-based ingredients, and a rich, creamy texture. It’s vegan-friendly, gluten-free (with substitutions), and perfect for those chilly days when you need something warming and filling. The combination of carrots, celery, peas, corn, and herbs, along with the addition of chickpeas or white beans, makes this soup a flavorful and satisfying meal.

Why You’ll Love This Recipe

This vegetable soup is not only delicious but also incredibly easy to make. The vegetables provide natural sweetness and crunch, while the dairy-free milk and butter create a creamy base that enhances the flavors. The nutritional yeast adds a cheesy depth without any dairy, and the chickpeas or white beans offer protein and texture. This soup is a complete meal on its own or can be served with some crusty bread for extra satisfaction.

Creamy Vegetable Soup with Chickpeas

Ingredients

1 tbsp neutral oil (I used olive oil)
4 cloves of garlic, minced
1 medium white onion, chopped
3 medium carrots, chopped
4 stalks of celery, chopped
½ cup corn (I used frozen corn)
1 cup peas (I used frozen peas)
3 tbsp nutritional yeast
4 cups veggie broth
1/3 cup all-purpose flour (substitute with gluten-free flour)
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk (I used soy milk)
1 tsp salt
½ tsp pepper
½ tsp fresh rosemary (or ¼ tsp dried)
½ tsp fresh oregano (or ¼ tsp dried)
½ tsp fresh thyme (or ¼ tsp dried)
1 cup chickpeas or white beans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Aromatics:

In a large pot, heat the neutral oil (or olive oil) over medium heat. Add the minced garlic and chopped onion and sauté for about 3-4 minutes until the onion becomes soft and translucent.

2. Add the Vegetables:

Add the chopped carrots, celery, corn, and peas to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

3. Make the Roux:

Push the vegetables to the side of the pot and add the dairy-free butter. Once melted, sprinkle the flour (or gluten-free flour) over the melted butter and whisk it together to form a paste. Cook the mixture for about 2 minutes, stirring constantly, to remove the raw flour taste.

4. Add the Broth and Milk:

Gradually add the veggie broth, stirring to incorporate the roux into the liquid. Once the broth is well combined, pour in the dairy-free milk (soy milk or any other dairy-free milk you prefer). Stir well to combine, ensuring the mixture is smooth.

5. Season the Soup:

Add the nutritional yeast, salt, pepper, rosemary, oregano, and thyme to the soup. Stir to combine and bring the soup to a gentle simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the soup to thicken.

6. Add Beans (Optional):

If using, add the chickpeas or white beans to the soup and let them warm through for an additional 5-7 minutes. This step adds protein and makes the soup even more filling.

7. Adjust Consistency:

If the soup is too thick, you can add a bit more vegetable broth or dairy-free milk to reach your desired consistency. Taste the soup and adjust seasoning if necessary.

8. Serve:

Once the soup is ready, ladle it into bowls and serve. You can garnish with additional fresh herbs like parsley or a drizzle of olive oil, if desired. Pair with crusty bread or a side salad for a complete meal.

Servings and Timing

This recipe serves 4-6 people.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add More Veggies: Feel free to add other vegetables like zucchini, spinach, or potatoes to make the soup heartier.
Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
Use Coconut Milk: For a richer, slightly sweeter flavor, try using coconut milk instead of soy milk.
Lentils or Quinoa: Replace the chickpeas with cooked lentils or quinoa for a different protein source.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months.
Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add more vegetable broth or milk to reach your desired consistency.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day or two ahead of time. The flavors will deepen and meld as it sits, making it even more flavorful.

Can I use canned vegetables or beans?

Yes, you can use canned corn and peas, and canned chickpeas or white beans, to save time. Just be sure to drain and rinse the beans before adding them to the soup.

Can I use regular butter instead of dairy-free butter?

Yes, if you’re not following a dairy-free diet, you can substitute regular butter for the dairy-free butter.

Can I add more seasonings?

Feel free to adjust the herbs and spices to your liking. If you prefer a more savory soup, you can add a dash of soy sauce or tamari, or increase the garlic and onion powder.

Conclusion

This Creamy Vegetable Soup is not only healthy and vegan but also incredibly delicious. The combination of vegetables, creamy texture, and fragrant herbs makes it a comforting meal that’s perfect for any time of year. With optional protein from chickpeas or white beans, this soup is satisfying and nutrient-packed. Easy to make and full of flavor, it’s a great addition to your weekly meal rotation!