Vegan Vegetable Cream Soup
Indulge in the velvety goodness of Vegan Vegetable Cream Soup, a wholesome recipe bursting with vibrant flavors and nourishing ingredients. This creamy plant-based soup combines a medley of hearty vegetables like carrots, celery, potatoes, zucchini, and broccoli, simmered to perfection in a savory low-sodium vegetable broth. Blended with rich coconut milk and enhanced with nutritional yeast and aromatic spices like smoked paprika, thyme, and oregano, it delivers a comforting bowl of dairy-free indulgence packed with flavor. Ready in just 45 minutes, this gluten-free soup is perfect for chilly evenings or as a satisfying starter. Garnish with fresh parsley and serve piping hot for a crowd-pleasing dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 cup broccoli florets
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full-fat or light)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the diced carrots, celery, potatoes, zucchini, and broccoli florets to the pot.
Pour in the vegetable broth, ensuring the vegetables are fully submerged.
Bring to a boil, then reduce the heat to low and let the soup simmer for 20 minutes or until the vegetables are tender.
Remove the pot from the heat and allow the soup to cool slightly.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the coconut milk, nutritional yeast, thyme, oregano, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Warm the soup over low heat if needed, stirring occasionally to combine the flavors.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1193 mg | 25% | |
*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.
