A cozy, velvety blend of colorful vegetables simmered in a dairy-free creamy broth — this comforting soup is healthy, hearty, and packed with flavor. I love making this on chilly evenings or whenever I need a warm, nourishing bowl that fills me up and makes me feel good inside.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and diced
1 cup cauliflower florets
1 cup broccoli florets
1 zucchini, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable broth
1 cup unsweetened plant-based milk (such as almond or oat)
1/4 cup raw cashews (soaked in hot water for 15 mins)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Directions
I start by heating the olive oil in a large pot over medium heat.
Then I sauté the chopped onion and minced garlic for 3 to 4 minutes, just until they’re fragrant and translucent.
I add in the chopped carrots, celery, potato, cauliflower, broccoli, and zucchini. I stir everything together so the flavors start to blend.
Next, I season the mixture with thyme, basil, salt, and pepper, letting it cook for another 5 minutes.
I pour in the vegetable broth and bring the pot to a boil. Once boiling, I reduce the heat and let it simmer, covered, for about 20 minutes until all the vegetables are soft.
While that’s cooking, I blend the soaked cashews with the plant-based milk until I get a smooth, creamy mixture.
I stir the cashew cream into the pot of soup.
Then I blend part of the soup using an immersion blender directly in the pot. Sometimes, I transfer half of it to a blender and return it to the pot for a nice creamy yet chunky texture.
I give it a taste and adjust the seasoning if needed.
Finally, I garnish with fresh parsley and serve it warm.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 210 kcal
Variations
Spice it up: I sometimes add a pinch of red pepper flakes or a dash of cayenne for a bit of heat.
Change the veggies: This recipe is super flexible. I’ve swapped in sweet potatoes, green beans, peas, or even kale depending on what I have on hand.
Add protein: For extra protein, I like adding white beans or chickpeas before blending.
Herb swap: Instead of thyme and basil, rosemary or Italian seasoning works great.
Make it chunkier or smoother: I control how creamy it is by adjusting how much I blend — totally up to what I’m in the mood for.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat, I just warm it gently on the stovetop over medium heat, stirring occasionally. It also reheats well in the microwave. If the soup thickens too much in the fridge, I stir in a splash of broth or plant-based milk to loosen it up.
For longer storage, I freeze this soup for up to 2 months. I let it cool completely before transferring it to freezer-safe containers. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat on the stovetop.
FAQs
What can I use instead of cashews?
If I don’t have cashews or want a nut-free version, I use sunflower seeds or silken tofu. Both blend well and still give the soup a creamy texture.
Can I make this soup in advance?
Yes, I often make this soup a day ahead. The flavors actually deepen overnight, making it even better the next day.
How do I make it extra thick?
To make the soup thicker, I blend more of it or simmer it uncovered for a few extra minutes after blending to reduce the liquid slightly.
Is this soup freezer-friendly?
Definitely. I freeze it all the time. I just make sure to cool it first and store it in individual containers for easy thawing and reheating.
Can I use a regular blender instead of an immersion blender?
Yes, if I don’t have an immersion blender, I transfer part of the soup to a blender in batches. I’m careful not to overfill the blender and let it cool slightly before blending.
Conclusion
This creamy vegetable soup has become a staple in my kitchen. It’s everything I want in a meal — comforting, healthy, easy to make, and incredibly satisfying. Whether I’m meal prepping, looking for a cozy weeknight dinner, or just craving something warm and nourishing, this soup always delivers.
Recipe:
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Creamy Vegetable Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A cozy, dairy-free creamy vegetable soup made with a blend of fresh veggies and a luscious cashew-based broth. Perfect for chilly days, this wholesome, plant-based soup is comforting, hearty, and packed with flavor.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and diced
1 cup cauliflower florets
1 cup broccoli florets
1 zucchini, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable broth
1 cup unsweetened plant-based milk (such as almond or oat)
1/4 cup raw cashews (soaked in hot water for 15 mins)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic for 3–4 minutes until fragrant and translucent.
- Add carrots, celery, potato, cauliflower, broccoli, and zucchini. Stir to combine.
- Season with thyme, basil, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until vegetables are soft.
- While soup simmers, blend soaked cashews with plant-based milk until smooth and creamy.
- Stir the cashew cream into the soup.
- Blend part of the soup using an immersion blender or transfer half to a blender and return to the pot for a creamy-chunky texture.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
Add red pepper flakes or cayenne for heat.
Swap veggies like sweet potatoes, green beans, peas, or kale.
Stir in white beans or chickpeas for added protein.
Try rosemary or Italian seasoning instead of thyme and basil.
Adjust creaminess by blending more or less of the soup.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat on stovetop or microwave. Add broth or milk if it thickens.
Use sunflower seeds or silken tofu instead of cashews for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
