Soup season is upon us. There’s nothing I love more than a warm, creamy, bowl of soup packed with veggies. I’ve always loved “cream of” soups growing up, so here is one that 100% dairy-free and includes three common creamy soup vegetables: mushrooms, broccoli, and corn!
I was initially going to call this recipe “Cream of Everything Soup”, but I figured that it’s not very optimized for search engines, and may cause some confusion with the scope of the “everything” part. 😆
What I love the most about this recipe is that you can make it with ingredients that are accessible and affordable year-round. Regardless of if you use fresh, frozen, or dried veggies and herbs, the soup will be flavourful and delicious nonetheless! I’ve included as many suggested swaps and modifications as I can to help accommodate your preferences.
Ingredients
- Olive oil (or any vegetable oil; swap for vegan butter for a buttery flavour)
- Aromatics: garlic, onion, and dried thyme (use garlic powder/ onion powder when needed; swap for fresh thyme if it’s in season)
- Vegetables: cremini mushrooms, broccoli, and corn (can use frozen varieties if fresh produce is less affordable/available)
- Soy sauce (or tamari for low-sodium, gluten-free option)
- Nutritional yeast – a deactivated yeast powder that is high in vitamin B12 and adds a nutty, cheesy, and umami flavour
- Ground turmeric – optional for the yellow colour
- Low sodium vegetable broth (from carton, bouillon cube, or powder)
- Coconut milk – full fat, unsweetened, and canned
- Corn starch – to thicken the soup (can substitute with tapioca starch)
The cheesy flavour, texture, and appearance comes from a combination of the nutritional yeast, ground turmeric, and corn starch. You can also substitute for ½ cup of shredded vegan cheddar cheese and omit the nutritional yeast, turmeric, and corn starch.
Directions
This soup can be made with one pot and in three easy steps! See recipe card for the order of adding ingredients to the pot. You don’t want any veggies to be over/undercooked or any flavours to be over/underdeveloped.
First, you’ll sautée the aromatics (garlic, onion, and dried thyme) with olive oil in a pot on medium-high. Depending on the type of stove and your pot, you may need to adjust the heat accordingly so that the garlic and thyme doesn’t burn. Sautée until the pot is fragrant and the onions are slightly translucent.
For the second step, you’ll add the veggies in an orderly fashion (see recipe card), then the remaining flavouring agents (soy sauce, nutritional yeast, and ground turmeric). If you’re using vegan cheddar cheese, you can omit the nutritional yeast and ground turmeric (although, do include the nutritional yeast for more nutritional value).
Lastly, you’ll add the liquids (vegetable broth and coconut milk) and simmer with a corn starch slurry until the soup is just below the level thickness of desired. If you’re using vegan cheddar cheese, melt into the soup at this step. The soup will continue to thicken over time and as it cools. Season with salt and black pepper. Garnish with fresh thyme if you’re using it!
Serving Suggestions
- As a side dish
- With your bread slices/buns of choice
- With a serving of your choice of pasta for a full meal (I recommend macaroni, penne, or orecchiette because they’re more durable)
- Double your serving portion for a filling lunch
Have a question about the recipe? Comment below or DM me on Instagram @foodbylingling! ☺️
Cream of Vegetables Soup
Ingredients
- 2 tbsp olive oil, or any vegetable oil
- ½ small yellow onion, finely diced
- 1 tsp dried thyme, or fresh herb
- 3 cloves garlic, finely minced
- 2 cups cremini mushrooms, sliced, ~200g
- ⅓ cup frozen corn
- ½ medium broccoli head, chopped
- 1 tsp soy sauce or tamari
- 1 tbsp nutritional yeast
- ½ tsp ground turmeric
- 2 cups low sodium vegetable broth
- ½ cup unsweetened full-fat coconut milk
- 2 tsp corn starch
- Salt and pepper to taste
Instructions
- Heat the olive oil in a pot on medium heat. Add the onions and sauté for 2mins, then add the dried thyme and garlic and sautée until fragrant, about 3mins. Adjust the heat accordingly to not burn the garlic.2 tbsp olive oil, ½ small yellow onion, finely diced, 1 tsp dried thyme, 3 cloves garlic, finely minced
- Add the mushrooms and frozen corn and sautée for 2mins. Add the broccoli, soy sauce, nutritional yeast, and ground turmeric and cook on high heat until the broccoli is beginning to soften and become bright green, about 3mins.2 cups cremini mushrooms, sliced, ⅓ cup frozen corn, ½ medium broccoli head, chopped, 1 tsp soy sauce or tamari, 1 tbsp nutritional yeast, ½ tsp ground turmeric
- Pour in the vegetable broth and coconut milk, cover the pot, and bring the soup to a light boil. Stir in the corn starch slurry and simmer uncovered for another 3 minutes to thicken the soup. Add salt and pepper to taste and serve!2 cups low sodium vegetable broth, ½ cup unsweetened full-fat coconut milk, 2 tsp corn starch, Salt and pepper to taste
Notes
- Store in an airtight container in the fridge for up to one week!
- Reheat on the stove or covered in the microwave. The soup will be very thick when cold, and will thin out once heated.
- See blog post above for option to use vegan cheddar cheese instead of nutritional yeast, turmeric, and corn starch!
