Soy-Free Vegetable Cream Soup
Indulge in the creamy goodness of this Soy-Free Vegetable Cream Soup, a wholesome and allergy-friendly comfort food that is perfect for both nourishing weeknight meals and special occasions. Featuring a vibrant medley of vegetables—like carrots, celery, cauliflower, and zucchini—simmered in soy-free vegetable broth and blended with rich, full-fat coconut milk, this recipe delivers velvety texture and robust flavor without the use of dairy or soy. Enhanced with fresh thyme, garlic, and a balance of seasonings, it’s a warming, nutrient-packed dish suitable for a variety of dietary needs, from vegan to gluten-free diets. Ready in under an hour, this versatile soup can easily become a family favorite, served alone or paired with crusty bread for a satisfying meal. Perfect for cozy evenings or meal prep, this vegetable cream soup is a true celebration of wholesome cooking!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, peeled and sliced Carrots
- 2 medium, chopped Celery stalks
- 2 cups Cauliflower florets
- 1 medium, diced Zucchini
- 4 cups Vegetable broth (soy-free)
- 1 cup Full-fat coconut milk
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the carrots, celery, cauliflower florets, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, then cover the pot with a lid.
Simmer the vegetables for 20 minutes, or until they are soft and fully cooked through.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and process until creamy.
Stir in the coconut milk, fresh thyme leaves, black pepper, and salt. Allow the soup to heat through for another 2-3 minutes on low heat.
Taste and adjust the seasoning as needed. Serve hot and garnish with additional thyme or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6961 mg | 303% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 49.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3763 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
