How to Make Thick & Creamy Vegetable Soup

When the weather is cold or stuck at home, I love a comforting bowl of soup. And today was such a day! But, for some reason, a hot bowl of soup is not only comforting but satisfying. So, today, I decided to make a creamy vegetable soup with a savory broth and a ton of vegetables. Since I prefer to use all fresh vegetables when possible, I chose a variety of different colors to make my creamy vegetable soup as hearty and healthy as possible.

Although I used cashews for my vegetable soup's creaminess, I also provide a nut-free cooking option. Of course, there are a few special tips for making creamy vegetables to avoid overcooking the vegetables. 

WHAT VEGETABLES DO YOU PUT IN VEGAN CREAMY VEGETABLE SOUP?

Since I chose to make a creamy vegetable soup recipe with all fresh vegetables, I really wanted to add many vegetables and different colored vegetables. As I have said in previous posts, it is important to eat various vegetables from the "rainbow" to maximize nutrient density and a variety of vitamins and minerals. I other words, if I can get several servings of vegetables in one delicious bowl of soup, it's a win!

Of course, I also had to use the vegetables I had on hand in my refrigerator. As a result, my vegetables are a suggestion; you can really put any combination of vegetables together for this creamy vegetable soup. 

My Creamy Vegetable Soup Vegetables:

• Yellow onion
• Garlic
• Celery
• Mushrooms
• Baby red potatoes
• Broccoli
• Carrots
• Asparagus

To ensure you don't overcook your vegetables, I find it best to cook in stages or layers of vegetables, which I will explain in my cooking directions. 

What Other Goodies are in My Soup? 

• Fresh rosemary
• Fresh thyme
• Herbes de Provence
• Garlic powder
• Parsley (garnish)

Other Suggested Vegetables to Add to/or Exchange for the Vegetables in my Creamy Vegetable Soup:

• Cauliflower
• Zucchini
• Red bell pepper
• Jalapeno (for added heat)
• Yellow summer squash
• Corn

FROZEN VS FRESH VEGETABLES IN VEGAN CREAMY VEGETABLE SOUP

Although I chose to use fresh vegetables in this particular creamy vegetable soup, frozen vegetables work as well. In fact, many frozen vegetables come in a variety of packages, including 5-6 vegetables. So, if you are looking for an inexpensive way to make creamy vegetable soup or combine fresh and frozen vegetables, both options will work. 

One suggestion I have, if you are using frozen vegetables instead of fresh vegetables, you may cook the frozen vegetables for the amount of time specified on the package at the end of cooking your soup. This, for example, will make it, so you don't overcook your frozen vegetables. 

COOKING IN LAYERS TO AVOID OVERCOOKED VEGETABLES

Similar to my Vegan Minestrone Soup, vegan creamy vegetable soup is cooked in the same way. However, when cooking with fresh vegetables, there is an order in which the vegetables are cooked to prevent overcooking. I call this layering or stages. 

For instance, I saute the garlic, onion, and celery before I add the mushrooms. Then, I add the mushrooms until browned, and then add the potatoes. The next step is to add enough vegetable broth to cover the top of the potatoes, add nutritional yeast, herbs, spices, and bring it to a boil. Finally, I cover the soup pot and reduce the heat to simmer for 20 minutes because the potatoes need to cook through.

ADD THE POTATOES, COVER IN BROTH, BRING TO A BOIL, COVER AND REDUCE TO SIMMER FOR 20 MINUTES. 

Savory flavors, for instance, come from seasonings and herbs. For example, I chose to use fresh rosemary, thyme, and parsley for vegan creamy vegetable soup. I also chose Herbs de Provence seasoning, pepper, and garlic powder. Even though I am a huge fan of spicy food, this is not a spicy soup, but if you want to turn up the heat, 1/2 teaspoons of red pepper flakes provide a spicy component. 

However, the broccoli and carrots are not added to the soup pot until the last 10 minutes of cooking, so they don't get mushy. And the asparagus, also delicate, is added 3 minutes before you are done cooking. 

TWO OPTIONS FOR THE "CREAMY" PART OF VEGAN CREAMY VEGETABLE SOUP

Since many people follow different plant-based plans, I have provided two ways to add the creamy component to vegan creamy vegetable soup. 

The first version is raw cashew-based and requires you to blend 1 cup of raw cashews (soaked overnight if you don't have a high-speed blender) and 2 cups of vegetable broth.  If you have a great blender, you don't need to soak the cashews at all.  

If you avoid nuts, blend 1/2 cup gluten-free or regular whole wheat flour with the same two cups of vegetable broth instead of using cashews. Once added to the soup, the soup will thicken as it heats. 

So, regardless of your plant-based plan, you can enjoy creamy, delicious vegan creamy vegetable soup in two ways! 

ADDING THE "CREAMY" COMPONENT OF VEGAN CREAMY VEGETABLE SOUP IS THE LAST STEP OF THE PROCESS. 

Even though the vegan creamy vegetable soup is cooked in "layers," as I like to call it, it only takes 30 minutes from start to finish. As a result, I made a hearty entree-style soup, which also packed well for the week's lunches. 

HOW TO FREEZE VEGAN CREAMY VEGETABLE SOUP...

If you don't like to eat the same soup all week long, by all means, freeze it. Here are some freezing and thawing tips:

• Always use a freezer-safe container with a secure top. 
• To prevent freezer burn, do not fill the container to the top. Instead, leave 1 inch of air space between the soup and the top. 
• When removed from the freezer, allow the soup to thaw completely in the refrigerator overnight before reheating. 
• If heating on a stovetop, cook in a saucepan or medium-low heat to cook slowly, to not overcook the vegetables.
• If you plan to use a microwave, use the reheat button rather than cooking on full power to avoid overcooking the vegetables.

SERVING SUGGESTIONS...

As an entree, this soup is very filling but could be served with a Skinny Vegan Caesar Salad or a piece of oil-free cornbread, which is my favorite way to eat it. 

AND IF YOU LOVE CREAMY, SAVORY SOUP AS MUCH AS I DO, CHECK OUT THESE SOUPS:

• Vegan Potato Soup
• Vegan Cream of Broccoli Soup
• Vegan Clam Chowder Oh My!
• Hungarian Mushroom Soup
• Potato Leek Soup
• Vegan Carrot Soup
• Vegetable Barley Soup
• Vegan Italian Wedding Soup
• Skinny Cream of Tomato Soup
• Vegan Crockpot Split Pea Soup
• Fennel Tomato Soup
• Skinny Cream of Tomato Soup
• Crockpot Spicy Coconut Potato and Corn Soup

Yield: 8 servings

Creamy Vegetable Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Savory and satisfying, this vegan creamy vegetable soup is full of fresh vegetables in a thick and creamy broth. Nut-free and gluten-free substitutions are available.

Print

Ingredients

Creamy Vegetable Soup

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 stalks celery, diced
• 16 ounces mushrooms, sliced
• 8 ounces baby red potatoes (I cut mine in quarters because they were large; see post for size)
• 1 head broccoli, cut into florets
• 4 carrots, peeled and sliced thin
• 1 bunch thin asparagus
• 6 cups vegetable broth (divided)
• 2 large sprigs of rosemary
• 1 Tablespoon fresh thyme
• 2 teaspoons herbs de provence
• 1/4 cup nutritional yeast
• 2 teaspoons garlic powder

"Creamy" Soup Component (2 options)

• 1 cup raw cashews (soaked overnight) or 1/2 cup gluten-free or regular flour (CHOOSE ONE NOT BOTH)
• 2 cups vegetable broth

Instructions

CREAMY VEGETABLE SOUP

1. Saute garlic, onions, and celery until onions are translucent
2. Add the sliced mushrooms, and continue to cook with the onions, celery, and garlic until browned.
3. Add rosemary, thyme, garlic powder, and Herbes de Provence and nutritional yeast.
4. Add red cut red potatoes.
5. Pour in vegetable broth (just enough to cover the vegetables and potatoes.
6. Bring to a boil.
7. Cover and simmer for 20 minutes.
8. While the soup simmers, make your "creamy" component.

"CREAMY" COMPONENT

1. If using cashews, drain and rinse, and blend with 2 cups of vegetable broth until smooth.
2. If using gluten-free or regular flour, blend 1/2 cup flour with 2 cups vegetable broth; set aside.

CONTINUING COOKING SOUP

1. Now add the broccoli, carrots, and remaining vegetable broth.
2. Again, bring to a boil, submerging the broccoli and carrots.
3. Add the "creamy" component you chose (nut mixture or flour mixture)
4. Boil for 5 minutes, then add asparagus.
5. Cook for 3 more minutes.
6. The creamy mixture will begin to get thicker as it gets hot.
7. Remove from heat.

Notes

TIPS:

1. If you have a good high-speed blender, you do not need to soak your cashews.

2. If you don't have a high-speed blender, you can boil your cashews or 10 minutes to speed up the process.

3. Gluten-free flour works just as well with the vegetable broth as an alternative thickening creamy component for the soup

4. To reduce salt, use low-salt or no-salt vegetable broth

5. You can use any potatoes you prefer, but I like red potatoes for this soup because of their texture.

6. Remember, if your potatoes need to be the same size for even cooking, so cut them into similar sizes.

7. Choose any vegetables you like, but if you use frozen vegetables, do not add until the last minutes of cooking (follow package instructions in terms of cooking time). For instance, if the package says to boil for 7 minutes, add the frozen vegetables the last 7 minutes of cooking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nature's Greatest Foods, Organic Gluten-Free Brown Rice Noodles, Pad Thai, Vegan, 7.7oz (Pack of 12)
• 
  Mueller Austria Onion Chopper Pro Vegetable Chopper - Strongest - 30% Heavier Duty Multi Vegetable-Fruit-Chopper-Kitchen Cutter
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  McCormick Gourmet Organic Herbes De Provence, 0.65 oz

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 164Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 425mgCarbohydrates 33gFiber 6gSugar 6gProtein 8g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me