This creamy vegan vegetable soup is the kind of recipe that makes you feel good just making it.
It’s cozy, smooth, and packed with veggies, but still super comforting without a drop of dairy.
It’s the perfect one-pot meal for when you want something warm, simple, and satisfying.
Why I Love This Recipe
I first made this soup on a day I was low on groceries but had a few fresh veggies and a can of coconut milk. I didn’t expect it to become one of my favorite comfort meals, but here we are. It’s the recipe I turn to when I want something creamy and nourishing without much effort.
- It’s dairy-free, but still super creamy
- You can use whatever veggies you have
- One pot = less cleanup
- Great for meal prep or freezing
- Feels indulgent but is totally healthy
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 1 cup canned coconut milk (full fat)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Pro Tips
- Cut your potatoes into small even cubes so they cook fast
- Use full-fat coconut milk for a richer texture
- If you like it chunky, blend only half the soup
- Add spinach at the end for a pop of color and nutrition
- Always season at the end after blending
Tools You’ll Need
- Large soup pot
- Blender or immersion blender
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
Substitutions and Variations
- Swap coconut milk for cashew cream or oat milk
- Add sweet potato instead of white potatoes
- Toss in roasted cauliflower for extra flavor
- Use fresh herbs if you have them
- Add a pinch of red pepper flakes for heat
Make Ahead Tips
- Chop all your veggies ahead and store in containers
- You can make the full soup and store for 4 days
- It freezes great—just stir well when reheating
How to Make Creamy Vegan Vegetable Soup Delight (Serves 4 | Cook time: 35 minutes)
Step 1: Sauté Aromatics
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion and 2 cloves minced garlic. Cook for 3–4 minutes until soft and fragrant.
Step 2: Add Carrots, Celery, and Potatoes
Add 2 diced carrots, 2 sliced celery stalks, and 2 peeled and diced potatoes to the pot. Stir and cook for 5 minutes.
Step 3: Add Seasoning and Broth
Sprinkle in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/2 teaspoon ground turmeric. Pour in 4 cups vegetable broth and stir. Bring to a boil.
Step 4: Simmer the Soup
Reduce heat and cover. Simmer for 20 minutes or until veggies are soft and tender.
Step 5: Blend the Soup
Use an immersion blender or transfer to a blender. Blend until smooth and creamy.
Step 6: Add Coconut Milk and Season
Stir in 1 cup canned coconut milk. Add salt and pepper to taste. Simmer for another 2 minutes to heat through.
Step 7: Garnish and Serve
Turn off heat. Top with 2 tablespoons chopped fresh parsley before serving.
Leftovers and Storage
- Store in airtight container in fridge for up to 4 days
- Freezes well for up to 2 months
- Reheat gently on stove and stir before serving
Macros Information (per serving, approx.)
- Calories: 220
- Carbs: 28g
- Protein: 3g
- Fat: 11g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Potatoes are full of starch, which helps thicken the soup naturally as they cook and blend. Coconut milk adds creaminess without curdling like dairy. Blending everything together makes a smooth texture that still feels rich and full-bodied.
Common Mistakes
- Using low-fat coconut milk—it’ll make the soup thin
- Overcooking the garlic—it’ll turn bitter
- Not seasoning after blending—always taste and adjust
- Not blending long enough—you want it silky smooth
What to Serve With
- Crusty sourdough bread or garlic toast
- A fresh green salad
- Roasted chickpeas for a crunchy topping
- Vegan grilled cheese
FAQ
Can I use another plant milk instead of coconut?
Yes, oat milk or homemade cashew cream work well.
Is this gluten-free?
Yep! Just check your broth label.
Can I freeze it?
Absolutely. Let it cool first, then portion and freeze.
Can I leave it chunky?
Totally! Just blend half and leave the rest for texture.
Final Thoughts
This creamy vegan vegetable soup is like a hug in a bowl. It’s easy to make, uses pantry staples, and tastes like it came from a cozy little café. Bookmark this one—you’ll be making it all season long.