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Grab your biggest soup bowl and get cozy—this creamy veggie soup is like wrapping yourself in a fuzzy blanket. I came up with it on a cold afternoon when I had a fridge full of random veggies begging to be used. Now, it's my go-to for chilly days. The whole place ends up smelling like sautéed veggies and fresh herbs. Total win.
Just last week, my kid came home drenched from a downpour. This soup was ready in half an hour, and seeing her thaw out with a hot mug seriously made my day. The trick? Whisking flour and butter together (that's a roux)—it turns simple veggie broth totally next level.
Essential Gear for a Cozy Chowder
- Nutritional yeast: gives the soup a big flavor boost
- Fresh herbs if you’ve got ‘em: they really wake things up
- Your pick of non-dairy milk: soy is my stand-by for extra creaminess
- Quality vegetable broth: homemade is a plus but store-bought is just fine
- Fresh celery and carrots: these two do all the heavy lifting for taste
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Time to Make Some Magic
- Start with the Basics:
- Heat up some oil in your go-to soup pot
- Let onion, carrots, and celery hang out in there
- Wait for everything to soften—your house will smell awesome
- Add the garlic later, right before the veggies are done
- Make It Creamy:
- Get your plant butter melting and bubbly
- Add in flour while stirring non-stop
- Keep it moving so everything mixes and you get that toasty smell
- This step makes it all thick and rich, so don't rush
- Layer on the Flavor:
- Add your veggie broth slowly, stirring as you go
- Watch as it changes from a thick paste to a smooth soup
- Throw in those fresh herbs—not too chopped up
- Let it simmer and give it a swirl once in a while
- Wrap It Up:
- Stir in frozen corn and peas
- Chickpeas go in now if that’s your thing
- Pour in the non-dairy milk for extra creaminess
- Let everything heat together for five minutes and that’s it
The first time I made this, I accidentally let it sit out a bit before eating. Best accident ever—the flavors got super cozy together. Now I make sure to let it rest for a bit every time.
Make It Your Own Way
Sometimes I throw in extra pasta for more oomph or beans for an even bigger protein punch. My friend mixes some curry powder into hers. There's really no wrong way—go wild.
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This is one of those dishes that just feels like someone handed you a warm hug. Whether I'm making it for myself on a lazy weekend or for friends who wander in, it never fails to comfort. Actually, it gets even tastier after sitting overnight. Let those flavors hang out for a while!
Make a giant batch if you can. Your busy future self will love you when dinner is an easy reheat. And whatever you do—grab some crusty bread to dunk in. It's just gotta happen.
Recipe FAQs
- → Can I switch plant-based milks?
- Of course! Soy milk is protein-packed, but almond, oat, or cashew milk work fine too.
- → How long does it stay fresh?
- Keep it in a sealed container in the fridge and use within 3 days.
- → Are dried herbs okay?
- Totally! Just use less since dried herbs are stronger than fresh ones.
- → What if it's too thick?
- Just pour in a bit more veggie broth and stir until you like the consistency.
- → Is it gluten-free?
- It can be! Just swap regular flour for a gluten-free option.