Vegan Creamy Golden Vegetable Soup
Creamy Golden Vegetable Soup Recipe – You won’t believe this rich, silky and delicious soup is vegan! It’s easy to make with plenty of fresh vegetables and white beans, then puréed to creamy perfection.
Why We Love This Creamy Golden Vegetable Soup
This Creamy Golden Vegetable Soup is creamy (obviously), delicious and happens to be vegan and gluten-free! Don’t you just love to find a recipe that is as good-tasting as it is good for you? I know I do!
This rich soup is so tasty and satisfying you may not believe it is good for you. We all know the thought that if it is nutritious, it can’t possibly taste that great. We also know its evil twin… The thought that if it is savory, decadent or extremely delicious, it must be bad for you.
I am here to help you change that thinking. These ideas are total misnomers and poor excuses not to take care of your nutritional needs. (Oops.. Did I get on my soap box for a minute there?)
Your picky eaters need not know what wonderful nutrient-giving ingredients are contained in Vegan Creamy Golden Vegetable Soup. After all, it is puréed with an immersion blender, so they won’t be able to pick out anything.
Ingredients You Need
This soup is packed with 11 vegetables and herbs, nutritious spices, and a not-so-secret vegan food flavor enhancers that gives everything a delicious boost. Here’s everything needed to make this fabulous good-and-good-for-you recipe:
- Olive oil – or other high-heat and neutral tasting oil, like avocado or canola oil
- Celery – chopped
- Carrots – peeled and grated
- Zucchini – chopped
- Broccoli – chopped
- Cauliflower – chopped
- Potatoes – russets or yellow potatoes, peeled and chopped
- White beans – drained
- Vegetable stock – store bought or homemade
- Bay leaf – to flavor the soup, but should be discarded before blending
- Spices – ground turmeric, smoked paprika, cayenne pepper (optional), salt
- Nutritional yeast – adds lots of vitamins and fiber, and provides a nutty-cheesy flavor as well
How to Make Creamy Vegan Vegetable Soup
Prep the veggies and saute the onions, garlic, and celery in oil over medium heat in a large pot.
Next add the remaining vegetables and drained white beans. Pour in the liquid and give it all a good stir. Bring the soup to a boil, reduce to a simmer, and cook for about 20 minutes.
Then stir in the nutritional yeast, and continue simmering for several more minutes.
Turn off the heat and move the pot from the burner. Take out the bay leaf.
Then use an immersion blender to carefully purée the soup until perfectly rich and silky. Taste, and add salt and pepper as needed.
Get the Complete (Printable!) Vegan Creamy Golden Vegetable Soup Recipe Below. Enjoy!
Recipe Variations and Tips
- Feel free to add or omit veggies to your liking. You can swap zucchini with yellow summer squash, add peas, and sub white or yellow potatoes with nutrient-dense sweet potatoes. Don’t try to totally nix potatoes though, as this is what makes the soup ultra creamy without dairy.
- Reduce the amount of sodium in the vegan soup recipe by rinsing the white beans, using a low sodium variety of beans and/or use a low sodium vegetable broth.
- I highly recommend that you use nutritional yeast for a light cheese-like flavor. However, you can leave it out if you prefer.
- The chopping and shredding of veggies has a dual purpose: They cook much more quickly when cut to smaller bits. The soup will be easier to blend together.
- Save your vegetable scraps for the next batch of homemade vegetable stock!
- No immersion blender? No problem! Make this creamy soup in a standard standing blender. But note that you either need a heat-resistant blender or you need to cool the soup enough to safely blend. I suggest working in batches, and then reheating the soup over low heat before serving.
Frequently Asked Questions
If the soup isn’t quite thick enough you can add a bit more nutritional yeast to taste. But note that it also will thicken a bit as it starts to cool down.
Dairy-free soup will keep well for up to 5 days in the fridge stored in an airtight container.
Yes, it freezes beautifully! Cool the soup completely before transferring to an airtight container. I also recommend wrapping the container in a layer of aluminum foil for extra protection. Keep in the freezer for up to 2 months, then thaw in the fridge overnight.
Looking for More Delicious Plant-Based Recipes? Be Sure to Also Try:
- Homemade Vegetable Soup
- Easy Instant Pot Black Bean Soup
- Hungarian Mushroom Soup Recipe
- Pea Soup with Wasabi
- Rustic White Bean and Kale Soup
Get the Complete (Printable!) Vegan Creamy Golden Vegetable Soup Recipe Below. Enjoy!
Vegan Creamy Golden Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 2 celery stalks (chopped)
- 4 large carrots (peeled and grated)
- 1 zucchini (chopped or grated)
- 1 head broccoli (chopped (about 2 cups))
- 1 large cauliflower (chopped)
- 3 medium potatoes (peeled and chopped)
- 15 ounces white beans (drained)
- 6 cups vegetable stock
- 2 cups water
- 1 bay leaf
- 1 tablespoon ground turmeric
- 2 teaspoons sweet smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons salt
- 1/4 cup nutritional yeast
- fresh chopped chives for garnish
Instructions
- Set a large stock pot over medium heat. Sauté the onions, garlic and celery in oil for 3-5 minutes.
- Add in the remaining vegetables, beans, liquids, and all spices. Give it a good stir and bring to a boil, simmering for 20 minutes.
- Mix in the nutritional yeast and simmer for 10 more minutes.
- Remove from heat and puree soup using an immersion blender . Salt and pepper to taste. Garnish with fresh chopped chives.
Soooo Good!
I actually forgot to add the beans lol, didn’thave celeryso added more zucchini,it still turned out Amazing!
We ate it with some home baked
bread. 🤤 🤤.
Thanks for sharing 😊😊
Yummy. I’d suggest adding a note in the recipe to remove the bay leaf after cooking but before blending.
I am planning on making this recipe over the weekend. Can anyone tell me if it freezes well? Thank you.
Hi Deirdre,
Yes, it does freeze well. Just make sure it’s in an airtight container. When you are ready to use it, thaw at room temperature before reheating, so it doesn’t separate.
Looks great and I want to prepare it for church on Sabbath, what is the nutritional yeast for and is it a must?
lm trying this for SABBATH too. Let me know how yours turned out. PLEASE.
I’m curious about the same!
Oh dear! There must be a glitch in our recipe system. I will get that corrected ASAP. Thanks for pointing this out.
The bowl of soup looks delicious and very nutritious. thank you for the formula
This looks delicious but I will not make it until you tell us where all the sodium comes from. Is it the vegetable stock? The high amount of sodium cancels out the nutritional value of the veggies.
Hi Karen,
If you use homemade vegetable stock, it will cut out most of the sodium. It’s also coming from canned beans.
This looks good but so much sodium! I cannot tell from the ingredients what is adding so much sodium. Would love to modify to reduce the salt
Hi Renee,
It’s probably in the store-bought vegetable stock and the canned beans. You could make substitutions for both.