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One Pot Cream of Veggie Stew (Vegan)

Creamy Vegetable Soup

Creamy Vegetable Soup (without cream) is a vegan and gluten-free favorite that comes together in one pot. Filled with fiber and plant protein, this hearty and healthy soup is pure comfort.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 354kcal


  • 1 cup raw cashews
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 cup diced celery
  • 12 oz. baby red potatoes, quartered (if larger, cut into bite-size pieces)
  • 3 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 3/4 tsp. freshly cracked black pepper
  • 8-10 sprigs fresh thyme
  • 1/2 tsp. finely chopped fresh rosemary (optional)
  • 1 (1-lb.) bag mixed frozen vegetables (I use either a California Blend or Garden Blend)
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 4 cups lower-sodium vegetable broth


  • Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
  • Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 minutes, until softened. Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Stir in frozen vegetables and chickpeas.
  • Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, covered, 20 to 25 minutes, until potatoes are tender.
  • Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and simmer over medium-low, uncovered, until soup starts to thicken, about 8 to 10 minutes.
  • Remove bare thyme stems and adjust seasonings as needed. Ladle soup into bowls and add garnishes of choice (more fresh herbs, crushed crackers, croutons, etc.)



Soup will stay good up to 4 days refrigerated.
To freeze: Let the soup cool completely before pouring in an air-tight container and freezing. Freeze up to 3 months.
To reheat: Let thaw in the refrigerator overnight. Transfer to small pot, and cook over medium heat, stirring often, until warm. 


Calories: 354kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 2.5g | Sodium: 660mg | Fiber: 9g | Sugar: 9g