One Pot Creamy Vegetable Soup for Chilly Days – Comfort Food Recipes You’ll Love
When the weather cools off and I start living in oversized sweaters, I always find myself craving something warm and cozy. That’s where this one pot creamy vegetable soup comes in. It’s hearty, flavorful, and full of goodness—all without needing ten different pots. I mean, who wants more dishes? Not me.
We load it up with potatoes, carrots, corn, and peas, then let everything simmer together until it feels like a hug in a bowl. It’s one of those vegan vegetable recipes that feels just as indulgent as any comfort food classic. And the best part? No fuss, no stress—just simple, honest ingredients doing their thing.
If you’re a fan of vegetable soup recipes or you’re hunting for easy one pot vegan meals, this checks all the boxes. It’s creamy (without cream), filling (without meat), and perfect for meal prep or lazy Sundays. Honestly, it might be one of my favorite vegan one pot meals ever.
Servings: 4 servings
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic and cook until fragrant, about 2 minutes.
- Toss in the carrots, celery, and potatoes. Stir everything around and cook for another 5 minutes.
- Pour in the vegetable broth and bring the pot to a boil.
- Reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are soft.
- Add the almond milk, thyme, parsley, corn, and peas. Stir and let it warm through for another 5 minutes.
- Season with salt and pepper to taste, and serve hot with your favorite crusty bread.