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
- Baby red potatoes
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:
- Red bell pepper
- Jalapeno (for added heat)
- Yellow summer squash
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.
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
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! 🙂