Veggie-Loaded Creamy Vegetable Soup (no dairy!)

You'll crave this restaurant-worthy creamy vegetable soup all season long! Made with frozen veggies for ease, hearty potatoes, and silky cashew cream instead of milk. So comforting and leftovers taste even better the next day!

I have a knack for creamy soups sans cream. Cashews are simply a dream. I'm a poet and I didn't even know it!

But seriously...if you've graced your face with my internet-famous Creamy Broccoli Cauliflower Soup or Cashew Cream of Mushroom Soup, you that know packing in the veg, flavor, and texture is the name of the Hummusapien game. Heavy cream is so yesterday.

It's oh so creamy but still retains a delightful chunky texture. No purees here! Using frozen vegetables makes this soup an absolute breeze. Who has time to chop a zillion veggies when there's pumpkins to carve?!

The low down on ingredients

• Onion and garlic: We're creating a strong flavor base with aromatics sautéed in extra virgin olive oil.
• Frozen veggies: No chopping, yay! I use a bag with carrots, peas, green beans, and corn. The corn especially adds delightful sweetness. You could also use a garden blend. I find cruciferous veg add lovely textural intrigue which is why I call for additional broccoli or cauliflower. If your florets are huge just try to chop them up a bit.
• Cashews: Raw cashews are best for mild, buttery flavor but roasted will work in a pinch. This is what makes our soup rich and velvety smooth.
• Yukon gold potatoes: I've learned these hold their shape better for when you want potato chunks that don't fall apart like the russets in my Healthy Potato Soup. I do use russets in my Veggie-Loaded Vegetable Soup however, so use whichever you prefer!
• Broth: More rich flavor depth. I love the ease, concentrated umami, and affordability of Better Than Bouillon vegetable base.
• Dried thyme and oregano: Lovely spices that have the added benefit of making your house smell like Thanksgiving. If you're not a thyme fan, you can totally omit it.
• Reduced sodium soy sauce: AKA my secret sauce. It adds not just much needed salt, but that well-rounded flavor. That extra something something, if you will.

Let's make it!

Soak cashews. Cook onion, garlic and spices. Do you smell that?!

Add frozen veggies, potatoes, broccoli, and broth. Gently boil for 20 minutes.

Blend drained cashews and water. Pour into soup with soy sauce. Season and devour!

Got leftovers?

You can indeed freeze cashew-based soup; just be sure to let it cool completely. I like to pour the cooled soup in a gallon freezer bag and freeze it laying flat. You can thaw overnight in the fridge.  

I hope you're as obsessed with this soup as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

Veggie-Loaded Creamy Vegetable Soup (no dairy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Alexis Joseph
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

You'll crave this restaurant-worthy creamy vegetable soup all season long! Made with frozen veggies for ease, hearty potatoes, and silky cashew cream instead of milk. So comforting and leftovers taste even better the next day!.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup raw cashews
• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• 1 16oz bag frozen mixed veggies
• 3 cups diced Yukon gold potato (from 2 medium potatoes)
• 2 cups broccoli or cauliflower small florets (fresh or frozen)
• 4 cups vegetable broth (I use Better Than Bouillon)
• 1 tsp kosher salt + freshly ground black pepper
• 1 tbsp reduced sodium soy sauce*

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Instructions

1. Place cashews in a medium bowl and cover with hot water. Set aside to soak.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and a pinch of salt and pepper and cook for 5 minutes, stirring often. Add garlic, oregano, and thyme and cook for another minute.
3. Add frozen vegetables, potatoes, broccoli, broth, salt, and pepper. Bring to a boil then reduce heat to medium and boil, uncovered, for 20 minutes, or until potatoes are fork tender.
4. Reduce heat to low. Drain and rinse cashews. Add to a high speed blender (I use my Nutribullet) with 1 ½ cups water. Blend until completely smooth and creamy.
5. Stir cashew cream and soy sauce into soup. Taste and adjust seasoning if needed (I always add more salt). The soup will continue to thicken as it sits, but if you want it thicker, feel free to simmer it for another few minutes. Serve with crusty bread. And SMILE, you made soup!

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Notes

*If your soy sauce is not reduced sodium, use only ½ tsp kosher salt and season to taste from there.

I've also tried this with the addition of shredded chicken (rotisserie is great here) and it's delish if you're looking for more protein!