Vegan Creamy Vegetable Soup

This cozy creamy vegetable soup is my go-to when I want something warm, easy, and super comforting—without spending all night in the kitchen.

It’s creamy (without any cream), packed with fresh veggies, and comes together in under 40 minutes.

Perfect for cold nights or when you need a feel-good bowl of something nourishing.

Why I Love This Recipe

This one’s a lifesaver for me when I want something cozy but don’t feel like cooking anything complicated. I made it once after a long day and it hit the spot so perfectly—it’s been in my rotation ever since.

• Super fast and easy—one pot
• Uses everyday veggies you probably already have
• It’s naturally dairy-free but still creamy
• Great as leftovers
• Comforting without being heavy

Servings & Time

Servings: 4
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes

What You’ll Need

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 4 cups low-sodium vegetable broth
• ¾ cup canned coconut milk (full fat)
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped fresh parsley

Pro Tips

• Dice the potatoes small so they cook quickly
• Use full-fat canned coconut milk for the creamiest texture
• Don’t skip sautéing the veggies first—it adds depth
• Add the green beans later so they stay a little crisp
• Soup thickens as it sits, so add a splash of broth when reheating if needed

Tools You’ll Need

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Substitutions and Variations

• Swap coconut milk with any unsweetened plant milk (cashew works great)
• Add a handful of spinach or kale at the end for extra greens
• Stir in cooked chickpeas or white beans for more protein
• Add corn or peas for sweetness and color

Make Ahead Tips

Chop all the veggies in advance and store in the fridge up to 2 days. You can also make the soup fully ahead—it keeps well for 4 days in the fridge or up to 3 months in the freezer.

How to Make Cozy Creamy Vegetable Soup

Step 1: Sauté onion, garlic, carrots, and celery

In a large soup pot, heat 1 tablespoon olive oil. Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 sliced celery stalks. Cook over medium heat for 5–6 minutes until softened.

Step 2: Add potatoes, green beans, and seasonings

Stir in 2 diced potatoes, 1 cup cut green beans, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ¾ teaspoon salt, and ½ teaspoon black pepper. Cook for 2 minutes to coat the veggies in the seasoning.

Step 3: Add broth and simmer

Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.

Step 4: Stir in flour and coconut milk

In a small bowl, whisk 1 tablespoon flour with a few tablespoons of soup liquid until smooth. Stir the mixture back into the pot, then add ¾ cup canned coconut milk. Simmer for another 5 minutes to thicken.

Step 5: Finish with parsley and serve

Turn off the heat. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt if needed. Ladle into bowls and serve hot.

Leftovers and Storage

Let soup cool fully, then store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or microwave. Add a splash of broth if it gets too thick. It also freezes well up to 3 months.

Macros (Per Serving – Approximate)

• Calories: 230
• Protein: 5g
• Carbs: 24g
• Fat: 13g
• Fiber: 5g

Why This Recipe Works (Quick Science)

Sautéing vegetables builds flavor and sweetness through caramelization. The flour thickens the soup by absorbing liquid and swelling, while coconut milk adds creaminess without dairy. Keeping the green beans crisp helps the texture stay interesting.

Common Mistakes

• Not cooking the potatoes long enough—test with a fork before adding coconut milk
• Adding coconut milk too early—it can break if boiled too long
• Skipping the flour step—the soup will be watery
• Using light coconut milk—it won’t be creamy enough

What to Serve With

• Crusty bread or toast
• Crackers with hummus or vegan cheese
• A light green salad with lemon dressing
• Roasted chickpeas for crunch on top

FAQ

Can I make it oil-free?
Yes, sauté the veggies in a splash of water or broth.

Can I use frozen vegetables?
Totally! Just add them during the simmer step and adjust cook time.

Can I blend it?
You can! Blend fully or partially for a smoother soup.

Is it spicy?
Nope! But feel free to add a pinch of red pepper flakes if you like heat.

Final Thoughts

This creamy vegetable soup is the kind of meal that feels like a warm hug. It’s simple, flexible, and always hits the spot when you want something fast and nourishing. Don’t forget to save it—you’ll definitely want to make this again!