Almond Milk Cream Of Vegetable Soup Recipe Made Easy

There’s something incredibly comforting about a warm bowl of cream of vegetable soup, especially when it’s made with wholesome, plant-based ingredients. Today, we’re diving into a delightful recipe that uses almond milk to create a creamy, dairy-free version of this classic soup.

This almond milk cream of vegetable soup is not only rich and velvety but also packed with vibrant vegetables and nutrients, making it perfect for cozy dinners or light lunches. Whether you’re vegan, lactose intolerant, or simply looking for a delicious way to enjoy more vegetables, this recipe is a winner.

The beauty of this soup lies in its simplicity and versatility. By using almond milk as the creamy base, you maintain a smooth texture without the heaviness of cream, while keeping it light and heart-healthy.

Plus, it’s easy to customize with your favorite seasonal veggies or pantry staples. So, grab your apron and let’s make a bowl of this nourishing, flavorful soup that’s sure to become a staple in your recipe collection.

Why You’ll Love This Recipe

This almond milk cream of vegetable soup is a fantastic option for anyone craving a creamy soup without the dairy. It’s naturally vegan and gluten-free, making it suitable for a variety of dietary needs.

The recipe is quick to prepare and uses fresh vegetables combined with the subtle nutty flavor of almond milk, resulting in a soup that’s both comforting and light. You get the creaminess you desire without any artificial thickeners or heavy creams.

Additionally, it’s a great way to sneak in an array of vegetables, boosting your daily nutrient intake. Whether served as a starter or a main dish, this soup satisfies with minimal effort and maximum taste.

For more delicious plant-based recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 4 cups vegetable broth (low sodium preferred)
• 2 cups unsweetened almond milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté gently for about 5 minutes until translucent and fragrant.
2. Add the garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add the diced carrots, celery, and potato to the pot. Stir well to coat the veggies with the oil and cook for 5 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and add the broccoli and cauliflower florets.
5. Season the soup with dried thyme, rosemary, salt, and pepper. Cover and simmer for 20-25 minutes, or until all the vegetables are tender.
6. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer batches to a blender and puree until silky.
7. Return the blended soup to the pot (if using a blender). Stir in the almond milk and warm over low heat for 3-5 minutes. Do not boil to keep the almond milk from curdling.
8. Taste and adjust seasoning if needed. Add more salt, pepper, or herbs to suit your preference.
9. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For an even richer soup, try adding a handful of raw cashews soaked in water for a few hours, then blend them in with the almond milk.

• Feel free to swap out vegetables based on what you have on hand—zucchini, peas, or spinach work beautifully.
• To add a little heat, sprinkle in a pinch of chili powder. For a great homemade blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• If you prefer a chunkier texture, blend only half the soup and leave the rest in pieces.
• Use homemade vegetable broth for added depth of flavor, or enhance store-bought broth with dried mushrooms or miso paste.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a slice of crusty whole-grain bread or a fresh green salad for a light and balanced meal. For a heartier option, serve alongside our Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing or a warm quinoa pilaf.

For a fun twist, drizzle a little herb-infused olive oil or a sprinkle of toasted pumpkin seeds on top just before serving. You can also enjoy this soup chilled on a warm day as a refreshing vegetable gazpacho.

Conclusion

This almond milk cream of vegetable soup is proof that comfort food can be healthy, simple, and delicious all at once. It’s an ideal recipe for those who want to enjoy creamy soups without dairy or heavy cream, and it accommodates a wide range of dietary preferences.

With fresh vegetables, wholesome almond milk, and aromatic herbs, this soup is as nourishing as it is tasty.

Whether you’re cooking for yourself, your family, or guests, it’s sure to become a favorite. For more inspiring recipes that celebrate plant-based cooking, explore our collections like Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and enjoy every spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Milk Cream of Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and dairy-free vegetable soup made with almond milk for a light, comforting meal. Perfect for a healthy lunch or dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “2 cups carrots, chopped”, “2 cups celery, chopped”, “2 cups potatoes, diced”, “4 cups vegetable broth”, “2 cups unsweetened almond milk”, “1 teaspoon dried thyme”, “Salt and pepper to taste”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, and potatoes; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Add almond milk and thyme; heat through without boiling.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Use an immersion blender to puree soup until smooth.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley and serve warm.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “3 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}