Dairy-Free Homemade Creamy Vegetable Soup

This divinely delicious Dairy-Free Homemade Creamy Vegetable Soup is anything but boring, blah or bland! It’s flavored with onion and garlic and garnished with sautéed veggies, cashews, or herbs. This is one of our family’s favorites, and we are eager to share it with you! {Paleo and Vegan} 

Spiriteds, I cannot tell a lie. I LOVE this Dairy-Free Homemade Creamy Vegetable Soup. And this is coming from someone who ate her fruits and vegetables growing up by eating the ONE CHERRY in the fruit cocktail can (which I also attempted to count as my one vegetable – Mom was having none of it). You know what I’m talking about. Or maybe you don’t because maybe you weren’t the picky eater I was.

I may still be the resident adult picky eater in our house, and I may have given birth to the next generation of picky eaters. But, gosh darn it, this soup is where the flavor’s at. And I say that with all the sincerity a blog post can convey. I think people are actually surprised by my turnabout. But when everyone in your family has a food allergy or sensitivity of some kind, you’re going to eventually eat some vegetables.

And the only way I could make it work was to make the vegetables tasty. [Insert Morgan Googling “how to make vegetables taste not like trash.”] And then I took what I learned and started crafting vegetable recipes that win over even the pickiest tastebuds.

But the awesomeness doesn’t stop there. Oh, no. Dairy-Free Homemade Creamy Vegetable Soup is also next-level leftovers. And if you add coarse black pepper to the soup before storing it in the fridge, I’m telling you it will pack the most amazing punch for you the next day. 

Are you in the market for a savory vegetable soup with a ridiculously long name? If your answer is YES, then let’s get grooving! This recipe is just waiting for you to find it.

Dairy-Free Homemade Creamy Vegetable Soup soup is

• Paleo and vegan
• Rich and creamy
• Delicious as leftovers
• Perfect for meal prep
• Side dish or main dish-ready

Since our family eats this regularly, I can tell you we’ve enjoyed it as a lighter fare main course or as a side dish with a larger meal. Either way it’s decadent, delicious, and downright divine.

Dairy-Free Homemade Creamy Vegetable Soup ingredients

• Vegetables, vegetables, and more vegetables! This dairy-free creamy soup recipe calls for fresh zucchini, yellow squash, broccoli, and cauliflower. Roughly chopped or sliced, so no style points here. Basically any slice or dice to fit them in your steamer pot or steamer basket. Then we add onion and garlic for even more flavor.
• Olive oil. You’ll sauté the onion and garlic in this oil. If you would rather use coconut oil, then go for it! Either oil will evoke an enticing flavor.
• Broth. Go for either Homemade Vegetable Broth or Homemade Bone Broth. Nothing fancy, just something with a hint of flavor to build on. To be honest, though, if you use water, I think that would also work.
• Seasonings: Garlic salt, onion salt, and sea salt. These salts enhance the vegetable flavors so you can add as much or as little as you like. 
• Garnishes: Sautéed cashews, broccoli, or other veggies. Fresh herbs and greens are also good choices.

Deliciousness side note: You don’t have to add coconut oil to your soup while it’s blending, but if you want a richer flavor, then a dollop or two wouldn’t hurt. The soup will more likely harden when it’s refrigerated, but once you reheat it, the coconut oil will go from solid to liquid and so will your soup. 

How to make this large-batch soup

Dairy-Free Homemade Creamy Vegetable Soup yields a substantial amount of soup. More than my high-speed blender can process in one round. To make the soup, and to keep the flavors and quantities balanced, here are the steps I follow:

• Thaw frozen broth. If, like me, you always forget to thaw frozen broth before preparing a soup, then now is the perfect time to get that started. If your broth is ready to go, then you can jump to the next step.
• Steam the vegetables in a steamer pot. If not all the vegetables fit, then steam only as many as will fit in the pot and set the remaining veggies aside. When the first round of vegetables are steamed, transfer them to a bowl and cover them tightly. Then add the remaining vegetables to the steamer pot and let them steam until they’re soft. 
• Sauté the onion and garlic together. They’ll likely be done before all the veggies are steamed, especially if you have two or more rounds of vegetables to work with. When the onions and garlic are cooked through, then transfer them to the covered bowl that houses the steamed vegetables.
• When all the vegetables are ready, toss them gently in the bowl so they are evenly distributed. Transfer half the veggies and half of the broth to your high speed blender and mix until smooth. Transfer the puree to another serving bowl or glass jars. Then repeat the process with the second round of vegetables and broth.
• If you find the rounds different from one another in texture, consistency, or color, then transfer portions from each back to your blender and mix until smooth. Repeat this process until all the soup from each round has been blended together.

Side note: I’ve broken this process down into several steps, but, depending on your blender, you may find the process is quite quick.

More soup recipes!

If it’s a good slurpy soup you want, then these soups are just for you! Rich, creamy, and to die for, you’ll have a comfort food dinner chock full of vegetables in no time!

• Creamy Roasted Garlic and Onion Soup
• Cinnamon, Sweet Potato, and Carrot Soup
• Roasted Butternut Squash Soup
• Dairy-Free Creamy Broccoli Soup

Happy slurping, Spiriteds, and stay wild! I’m glad you’re here. ❤️

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