One Pot Creamy Vegetable Soup It’s All Good Vegan

There’s nothing quite like a warm bowl of creamy vegetable soup to comfort your soul and nourish your body. This one pot creamy vegetable soup combines hearty potatoes, sweet carrots, and vibrant vegetables in a silky, dairy free broth that’s both satisfying and incredibly wholesome.

When the weather turns chilly or you need a nutritious meal that practically makes itself, this easy vegetable soup recipe is your answer. It’s proof that plant based cooking doesn’t mean sacrificing richness or flavor. The secret? A perfectly balanced combination of vegetables, aromatic herbs, and a touch of creaminess that’ll have everyone asking for seconds.

Why You’ll Love This Creamy Vegetable Soup Recipe

This vegetable soup with potatoes and carrots has become a staple in my kitchen, and here’s why it should be in yours too:

• One pot wonder: Minimal cleanup means more time enjoying your meal instead of scrubbing dishes
• Budget friendly: Uses affordable, everyday vegetables that won’t break the bank
• Naturally creamy: No dairy needed – the potatoes create a luxurious, velvety texture
• Nutrient packed: Loaded with vitamins, minerals, and fiber to support your wellness goals
• Meal prep friendly: Tastes even better the next day and freezes beautifully
• Versatile: Easily customizable with whatever vegetables you have on hand

If you’re looking for more wholesome meal ideas, check out our collection of simple healthy recipes that make clean eating effortless.

One Pot Creamy Vegetable Soup

Chef Joudia

A comforting, dairy-free soup made in one pot with potatoes, carrots, and a variety of vegetables in a velvety coconut milk broth. Perfect for chilly nights, meal prep, or nourishing weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American, Vegan

Servings 6 bowls

Calories 195 kcal

Equipment

• large Dutch oven or soup pot
• – Wooden spoon
• ladle
• immersion blender or regular blender
• – Cutting board
• chef’s knife

Ingredients

  

• 3 medium Yukon Gold potatoes, diced (about 4 cups)
• 3 large carrots, peeled and chopped (about 2 cups)
• 2 stalks celery, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 6 cups vegetable broth (low sodium recommended)
• 1 can (14 oz) coconut milk, full fat
• 2 tbsp olive oil
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp nutritional yeast (optional)
• Fresh parsley, for garnish

Instructions

 

• Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and celery, sauté for 5-6 minutes until softened. Stir in garlic and cook 1 more minute.
  
• Add diced potatoes and carrots. Pour in vegetable broth and add bay leaves, thyme, oregano, and smoked paprika. Bring to a boil, then simmer 15-18 minutes until potatoes are fork tender.
• Stir in green beans, peas, and corn. Simmer 8-10 minutes until vegetables are tender but vibrant.
• Remove 2 cups of soup and blend until smooth, then return to the pot. Alternatively, partially blend with an immersion blender for a creamy texture.
• Stir in coconut milk and nutritional yeast if using. Season with salt and pepper. Simmer 3-5 minutes. Remove bay leaves before serving.
• Ladle soup into bowls, garnish with parsley, and serve hot with bread or crackers.

Notes

This soup tastes even better the next day as the flavors deepen. For variation, try adding leafy greens, roasted red peppers, or beans for extra protein. Freezes beautifully for up to 3 months.

Keyword creamy vegetable soup, dairy free soup, healthy dinner, one pot soup, vegan soup

Ingredients You’ll Need

Main Vegetables

• 3 medium Yukon Gold potatoes, diced (about 4 cups)
• 3 large carrots, peeled and chopped (about 2 cups)
• 2 celery stalks, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)

Liquid & Seasonings

• 6 cups vegetable broth (low sodium recommended)
• 1 can (14 oz) coconut milk (full fat for extra creaminess)
• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons nutritional yeast (optional, for extra savory depth)
• Fresh parsley for garnish

💡 Pro Tip

For an even richer flavor, roast your carrots and potatoes at 400°F for 20 minutes before adding them to the soup. This caramelization adds incredible depth!

Step by Step Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and celery, sautéing for 5-6 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Step 2: Build the Soup Base

Add the diced potatoes and chopped carrots to the pot. Pour in the vegetable broth and add the bay leaves, thyme, oregano, and smoked paprika. Bring the mixture to a boil, then reduce heat to medium low and simmer for 15-18 minutes until the potatoes are fork tender.

Step 3: Add Remaining Vegetables

Stir in the green beans, peas, and corn. Continue simmering for another 8-10 minutes until all vegetables are tender but still vibrant in color.

Step 4: Create the Creaminess

Remove about 2 cups of the soup (including vegetables) and blend until smooth using an immersion blender or regular blender. Return the blended mixture to the pot – this creates that signature creamy texture without dairy. Alternatively, use an immersion blender directly in the pot to partially blend the soup to your desired consistency.

Step 5: Finish with Coconut Milk

Stir in the coconut milk and nutritional yeast if using. Season generously with salt and black pepper to taste. Let the soup simmer for another 3-5 minutes to allow the flavors to meld together beautifully. Remove bay leaves before serving.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for a complete, satisfying meal.

Customization Ideas

One of the best things about this one pot creamy vegetable soup is how adaptable it is to your preferences and what’s in your pantry:

Vegetable Variations

• Add leafy greens: Stir in 2 cups of spinach, kale, or Swiss chard in the last 5 minutes of cooking
• Include cauliflower: Adds extra creaminess when blended and boosts nutrition
• Try sweet potato: Swap half the regular potatoes for sweet potatoes for a naturally sweeter flavor
• Add mushrooms: Sautéed mushrooms bring an earthy, umami quality
• Include zucchini: Dice and add in the last 10 minutes to maintain texture

Flavor Boosters

• Miso paste: 1 tablespoon adds incredible umami depth
• Fresh herbs: Fresh thyme, rosemary, or dill transform the flavor profile
• Lemon juice: A squeeze of fresh lemon brightens everything up
• White wine: Add 1/4 cup when sautéing aromatics for sophistication
• Curry powder: 1 teaspoon creates an Indian inspired version

Looking for More Healthy Meal Ideas?

This soup pairs beautifully with our homemade keto bread or alongside a refreshing turmeric quinoa salad for a complete nutritious meal!

Storage and Meal Prep Tips

This easy vegetable soup recipe is perfect for meal planning and batch cooking:

Refrigerator Storage

Store cooled soup in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen and improve overnight, making leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened too much.

Freezer Instructions

This soup freezes beautifully for up to 3 months. Allow it to cool completely, then transfer to freezer safe containers or bags, leaving about an inch of space at the top for expansion. Label with the date and contents. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Make Ahead Tips

Chop all your vegetables ahead of time and store them in the refrigerator for up to 2 days. When you’re ready to cook, the soup comes together in under an hour with minimal active time.

Health Benefits of This Vegetable Soup

This creamy vegetable soup isn’t just comfort in a bowl – it’s also incredibly nutritious:

• High in fiber: Promotes digestive health and keeps you feeling satisfied longer
• Rich in vitamins A and C: From carrots and potatoes, supporting immune function and skin health
• Low in calories: Approximately 180-220 calories per serving, making it perfect for weight management
• Anti inflammatory: The variety of colorful vegetables provides antioxidants that combat inflammation
• Heart healthy: No saturated fat and rich in potassium for cardiovascular support

For more anti inflammatory meal options, explore our comprehensive anti inflammatory foods list and try our anti inflammatory chicken soup for variety.

Approximate Nutrition Per Serving

Calories: 195 | Protein: 5g | Carbohydrates: 28g | Fiber: 6g | Fat: 8g | Sodium: 450mg (with low sodium broth)

*Nutritional values are estimates and may vary based on specific ingredients used.

Serving Suggestions

Transform this soup into a complete meal with these delicious accompaniments:

• Crusty bread: Perfect for dipping and soaking up every last drop
• Side salad: A crisp green salad with lemon vinaigrette adds freshness
• Crackers: Whole grain or seed crackers provide satisfying crunch
• Grilled cheese: Make it vegan with plant based cheese for the ultimate comfort combo
• Fresh herbs: Top with extra parsley, dill, or chives for a flavor boost

Looking for more quick dinner inspiration? Browse our quick and easy dinner ideas for weeknight meal solutions.

Common Questions About Vegetable Soup

💚 Sustainability Tip

Save your vegetable scraps (onion skins, carrot tops, celery leaves) in a freezer bag to make homemade vegetable broth. It’s economical and reduces food waste!

Why This Recipe Works

The magic of this vegetable soup with potatoes and carrots lies in the technique. By partially blending the soup, you achieve that restaurant quality creamy texture without any dairy. The starchy potatoes naturally thicken the broth, while the coconut milk adds richness without overwhelming the vegetable flavors.

The layered cooking process – starting with aromatics, adding hardier vegetables first, then tender ones – ensures everything cooks perfectly without becoming mushy. This attention to timing is what separates a good soup from a great one.

Making It Your Own

This recipe is a fantastic template for creativity. Once you’ve mastered the basic technique, feel free to experiment with seasonal vegetables, different herbs, or various plant based creams. Some of my favorite variations include adding roasted red peppers for smokiness, fresh dill for a lighter profile, or a handful of spinach for extra nutrients.

The key is maintaining the ratio of liquid to vegetables and including at least one starchy vegetable like potatoes to create that signature creaminess.

Stay Nourished & Healthy

Balance your meals with our 7 day smoothie weight loss diet plan or start your morning right with a powerful anti inflammatory smoothie!

Final Thoughts

This one pot creamy vegetable soup proves that wholesome, plant based cooking doesn’t have to be complicated or time consuming. With simple ingredients, one pot, and less than an hour, you can create a nourishing meal that satisfies both body and soul.

Whether you’re meal prepping for the week, feeding a hungry family, or simply craving comfort food that loves you back, this easy vegetable soup recipe delivers every time. The best part? You can feel good about every spoonful.

For more inspiration on maintaining a balanced, anti inflammatory lifestyle, check out our comprehensive anti inflammatory diet guide and discover effective meal planning tips to make healthy eating sustainable. and easy plant based recipes, visit Feel Good Foodie’s Creamy Vegetable Soup recipe.

Have you tried this recipe? We’d love to hear about your experience! What vegetables did you use? Did you add any creative twists? Share your thoughts and variations in the comments below.