Creamy Vegetable Soup Recipe

I recently put together a bowl of creamy vegetable goodness using olive oil, chopped onion, garlic, diced carrots, and celery. Blended with a hint of lemon and unsweetened almond milk, this variant of Vegetable Soup Recipes truly surprises with its fresh burst of flavors and a mix of vibrant veggies.

I’ve been experimenting with different veggie soups recently and this Creamy Vegetable Soup really caught my attention. I started by heating 2 tbsp olive oil in a large pot then tossed in a medium chopped yellow onion, and 3 garlic cloves minced to create a savory base.

Next I added diced carrots, chopped celery and a peeled, cubed potato which really built a robust texture. Later on I added a cup of unsweetened almond milk and 4 cups of vegetable broth along with dried thyme and rosemary to bring a depth of flavor that reminded me of those hearty vegetarian soups like the ones featuring peas and carrots or even a carrot chickpea soup.

I love playing with these ingredients because they have a familiar yet unique taste. The final touch is a squeeze of lemon juice that brightens the whole bowl and keeps it interesting even for those who enjoy a classic veggie soup.

Why I Like this Recipe

1. I really like how this soup is super easy to make. Even though its full of different veggies, everything comes together in a simple way that doesn’t stress me out, especially when i’m in a hurry after school.

2. I love that it’s really healthy. Its packed with a bunch of veggies like broccoli, cauliflower, carrots, and even a potato, so i feel good eating it and knowing that i’m doing something right for my body.

3. I dig the cozy and comforting vibe of this recipe. When the weather’s cold, i can whip this up and it just fills my room with a warm, yummy smell that makes me feel all relaxed.

4. I appreciate that its vegan and gluten free. It fits in perfectly with my lifestyle and gives me a ton of energy, plus i know i can share it with friends who have different diets too.

Ingredients

• Olive oil: This ingredient not only adds a rich, smooth flavor but also provides healthy fats that help absorb vitamins.

  Its natural goodness makes it a staple in any healthy recipe.

• Yellow onion: Chopped and full of flavor, the onion adds sweetness and fiber to the soup.

  It helps build a tasty base for the dish.

• Carrots: Diced carrots give a burst of natural sweetness and are loaded with vitamins and fiber.

  They help make the soup both nutritious and satisfying.

• Almond milk: Unsweetened almond milk adds a creamy texture and subtle nutty taste without the extra calories of dairy.

  It keeps the soup light and healthy.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium potato, peeled and cubed
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or your fav plant milk)
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Juice of one lemon
• Optional: A handful of fresh parsley for garnish

How to Make this

1. Heat the olive oil in a large pot over medium heat. Add chopped yellow onion and minced garlic, and cook ’em until the onion gets soft and a little golden.

2. Toss in the diced carrots and chopped celery. Stir and let them cook for about 3-4 minutes so they start to soften up.

3. Now add the peeled and cubed potato; stir everything together for another 2 minutes.

4. Mix in the cauliflower and broccoli florets with the other veggies.

5. Pour in the vegetable broth and unsweetened almond milk. Give it a good stir so all the flavors combine.

6. Sprinkle in the dried thyme, dried rosemary, and a pinch of salt and pepper. Stir ’em in well.

7. Allow the soup to come to a boil, then reduce the heat and let it simmer for about 20 minutes, or until all the veggies are tender.

8. When the veggies are cooked through, stir in the juice of one lemon and adjust salt and pepper if needed.

9. If you want a creamier texture, carefully blend some of the soup using an immersion blender, leaving some chunky bits for texture.

10. Ladle your soup into bowls and garnish with a handful of fresh parsley if you like a little extra pop of flavor before serving. Enjoy your meal!

Equipment Needed

1. Large pot for cooking the soup
2. Cutting board for chopping all the veggies
3. Chef’s knife to dice the onion, carrots, celery, potato, and other vegetables
4. Measuring cups for the broth and almond milk
5. Measuring spoons for the herbs and seasonings
6. Stirring spoon to mix and combine ingredients in the pot
7. Immersion blender for pureeing part of the soup if you want it creamier
8. Ladle for serving the soup into bowls
9. Citrus juicer or a small bowl to squeeze the lemon juice
10. Vegetable peeler to peel the potato before cubing it

FAQ

Creamy Vegetable Soup Recipe Substitutions and Variations

• If you don’t have olive oil, you can use avocado or canola oil instead.
• If a yellow onion ain’t on hand, try using a red onion or even a couple of shallots for a bit of a twist.
• Unsweetened almond milk can be swapped with cashew milk or coconut milk if you like a slightly sweeter edge.
• Vegetable broth can be replaced with homemade broth or water mixed with a bouillon cube if you’re in a pinch.
• Dried thyme can be replaced with a dash of dried oregano to switch up the herbs.

Pro Tips

1. Make sure you cook the onions and garlic long enough to turn them a little golden – if you rush this step, the soup might not have as much depth in flavor.
2. When you blend the soup, only process a portion of it instead of the whole thing, so you still have some chunky bits that makes it more interesting to eat.
3. Try adding a little extra lemon or even a pinch more salt at the very end once you’re tasting the soup, because sometimes cooking can dull the flavors a bit.
4. If you have time, roast the veggies in the oven with a drizzle of olive oil before putting them in the pot; this can really bring out a richer, deeper flavor in your soup.