Description
This creamy vegetable soup is a comforting and nutritious dish made with a blend of fresh vegetables, creamy soaked cashews, and aromatic herbs. It’s a hearty, plant-based soup perfect for any season, delivering rich flavors and a smooth, velvety texture without dairy.
Ingredients
Scale
Cashew Cream Base
- 1 cup raw cashews
- 2 cups hot water (for soaking cashews)
Sautéed Vegetables
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 cup diced celery
- 12 oz. baby red potatoes, quartered (or bite-size pieces if larger)
- 3 cloves garlic, minced
- 2 tsp. dried oregano
- 8–10 sprigs fresh thyme
Veggies and Broth
- 1 (1-lb.) bag mixed frozen vegetables (California Blend or Garden Blend preferred)
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth
Seasonings
- 1 tsp. kosher salt
- 3/4 tsp. cracked black pepper
Instructions
- Soak Cashews: Place the raw cashews in a bowl and pour 2 cups of hot water over them. Let them soak while you prepare the rest of the soup to soften them for blending.
- Sauté Aromatics and Vegetables: Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped onion and diced celery, cooking for 5 to 6 minutes until they soften and become translucent. Stir in the quartered baby red potatoes, minced garlic, dried oregano, and fresh thyme sprigs. Continue cooking, stirring often, for another 5 minutes to develop the flavors.
- Add Remaining Veggies and Seasoning: Stir in the mixed frozen vegetables and rinsed chickpeas. Season the mixture with kosher salt and cracked black pepper to taste, mixing everything evenly.
- Simmer Soup: Pour in the lower-sodium vegetable broth, increase the heat, and bring the mixture to a boil while scraping up any browned bits on the bottom of the pan for deeper flavor. Once boiling, reduce the heat to medium-low and partially cover the pot. Let it simmer gently for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare Cashew Cream: Transfer the soaked cashews along with the soaking liquid into a blender. Blend on high speed until completely smooth, resembling the consistency of cashew milk.
- Finish Soup: Pour the cashew cream into the simmering soup and stir gently to combine. Let the soup continue to simmer uncovered for about 8 to 10 minutes, allowing it to thicken slightly and develop a creamy texture.
- Final Touches: Remove the thyme sprigs from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish as desired with fresh herbs, crushed crackers, or croutons for added texture and flavor.
Notes
- Soaking cashews softens them and allows for a creamy soup base without dairy.
- Using lower-sodium vegetable broth helps control salt content and flavor balance.
- Fresh thyme adds aromatic depth, but you can substitute dried thyme if unavailable.
- For a thinner soup, add extra vegetable broth or water when adding cashew cream.
- Garnish with fresh herbs or crunchy toppings like croutons to enhance texture.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy vegetable soup, vegan soup, cashew cream soup, healthy vegetable soup, plant-based soup, dairy-free soup
