Creamy Vegetable Soup

This Creamy Vegetable Soup is silky smooth, nutritious, simple to make and delicious. This tasty creamy vegetable soup is healthy, comfort food at it's best!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

I haven't had a cream-based soup in ages.

The funny thing is that because I have such major texture issues, I always thought I just didn't like those creamy soups.  What I now realize is that I just didn't like the actual "cream" that was added to the soup!

I was so excited when I first saw Silk's new Protein and Nut Milk. I use Silk's Almond and Cashew milk daily in my smoothies and overnight oats.  But this one REALLY intrigued me.

Why You Should Make This Creamy Vegetable Soup

First off, there is 10 grams of plant-based protein in a serving. It can be difficult for those who follow a vegan diet to get enough protein in their daily diet so this is crucial.

But what is so interesting about this milk, this protein is 100% from yellow peas! Good old, pant-based ingredients.  

This is perfect for those with dairy allergies while providing all of the essential amino acids. Added bonus points that it's non-GMO too which means that it's free from chemicals, preservatives or toxins that can potentially be life-threatening for the body over the long term.

I couldn't wait to create a recipe. I haven't had a creamy soup in ages (read above) and second, since the protein in this milk was derived from peas, it just sounded perfect to make a plant-based soup!

Go ahead and customize this creamy vegetable soup however you'd like.  You can simply add two sliced grilled chicken breasts and ½ cup pasta, rice or quinoa if you'd like.  

If you like soups you need to also try my Slow Cooker Thai Curried Chicken Soup, Creamy Cauliflower Soup and Quinoa Vegetable Soup.

Also, my Pumpkin Cornbread and Spicy Cornbread Stuffed with Cheese would be wonderful to dip in any of these soups.

How to Make This Creamy Vegetable Soup

I started off with a little olive oil, onions, celery and carrots and sautéed them until soft.

Next I added simple Italian seasonings and sliced mushrooms.

Next I simply added the remaining ingredients (except the spinach) and let it simmer.

I added the spinach, stirred it a few times and just like that, a creamy, nutritious soup is ready to be devoured!

And the most important part? I LOVED IT! This has restored my faith in creamy soups! Now we don't need to use heavy cream.  We save a ton of calories and I don't miss that dairy one bit.

Recipe FAQ's and Expert Tips

Related Recipes

Slow Cooker Unstuffed Cabbage Roll Soup from Sugar Free Mom

Slow Cooker Thai Curried Chicken Soup from Lauren Kelly Nutrition

Detox Chicken Soup from Damn Delicious

Low Carb Creamy Cauliflower Soup from Lauren Kelly Nutrition

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Creamy Vegetable Soup

This Creamy Vegetable Soup is silky smooth, nutritious, simple to make and delicious.

5 from 5 votes

Print Pin Rate

Course: brunch, dinner, lunch, Main Course, main dish, meatless, Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 140kcal

Author: Lauren Kelly

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 small onion chopped
• ▢ 1 rib celery chopped,
• ▢ 4 large carrots chopped
• ▢ 8 ounces white mushrooms sliced
• ▢ 5 cups vegetables broth
• ▢ 2 teaspoons dried Italian seasoning
• ▢ 1 cup Silk Protein & Nut Milk
• ▢ 2 15 ounce container of beans rinsed and drained
• ▢ 1 13.5 ounce container diced tomatoes I used fire roasted
• ▢ 3 cups baby spinach

Instructions

• In a dutch oven or large sauce pan, add olive oil, onion, carrots and celery.
• Cook over medium heat until softened, about 10 minutes, .
• Add seasoning and mushrooms and stir.
• Add vegetable broth, milk, beans and tomatoes.
• Stir again.
• Let simmer on low for another 10 minutes.
• Add spinach and stir until wilted.
• Enjoy!

Notes

Store in the refrigerator in an airtight container for up to 7 days.

Store in the freezer in an airtight container for up to 3 months. To defrost, simply leave the container on the counter for an hour or two and then heat on the stove or in the microwave.

Nutrition

Calories: 140kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 693mg | Potassium: 617mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6534IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg

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