One-Pan Vegetable Soup
Cold weather is the perfect excuse to put on warm fuzzy socks, watch your favorite movies, and eat soup. This one-pan vegetable soup recipe is so easy, you’ll be making it all winter!
I have a confession to make. I can’t stand the cold! And just as luck would have it, I lived in Canada my whole life, where the winter lasts for at least a third of the year.
However, there’s a silver lining – cold weather is a great excuse to make soup. Lots and lots of soup. Soups are a perfect comfort food, as well as an opportunity to integrate a diversity of plants into your diet. This one-pan vegetable soup features a wide variety of ingredients, which keeps your gut healthy and provides you with plenty of nutrients.
Why You’ll Love This Recipe
- One-pan and one-pot dishes are great for many reasons. They save you time on washing dishes, and often just… cook themselves.
- This recipe is very hands-off. Once you prep your veggies, all you have to do is wait.
- Plant-based living doesn’t have to be difficult, and this recipe is proof of that. This one-pan vegetable soup brings out the beautiful natural flavors of its ingredients, without any bells and whistles.
- It’s very easy to customize this soup recipe by adding extra veggies or swapping some ingredients out.
- Do you like meal prep? Because you can easily make a large batch of this one-pan vegetable soup, split it into portions and freeze it.
How to Make This Recipe
The most labor-intensive part of this recipe is the prep. The good news is, you don’t have to be super-precise chopping your veggies. Once cooked, everything will be blended together.
Add all vegetables to a parchment-lined sheet pan or well-oiled cast iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.
Place the pan in the pre-heated oven for 45 minutes at 400F, until the vegetables are soft. Then, remove from the oven and allow to cool until safe to handle.
Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add almond milk and blend until the mixture is smooth.
You can add more milk or vegetable broth as desired. Enjoy warm with a big slice of sourdough bread.
- Depending on your preference, you might want to add extra almond milk or vegetable broth to create a thinner consistency.
- For a nut-free option, replace almond milk with another plant-based unsweetened milk alternative.
- You can swap out other ingredients, too. You can also add extra veggies, especially if you’re trying to avoid food waste.
- This one-pan vegetable soup goes great with sourdough. However, you can skip the bread in favor of other toppings, such as croutons, crispy onions, roasted seeds, balsamic glaze, or fresh herbs!
Store This Recipe
This soup can be refrigerated for up to 5 days. Alternatively, split it into portions and freeze. Great option for meal prep!
Other Recipes You’ll Love
- Gut Healing Vegan Stew
- Creamy Vegan Cauliflower Curry
- Roasted Red Pepper and Gnocchi Soup
- Roasted Vegetable Bisque
- Vegan Lasagna Soup
For more comforting recipes, check out PlantYou meal planner. There are over 500 recipes in the planner database, including soups, stews, curry, casseroles, and more! You can fully customize your weekly menu, toggle the number of servings, and enjoy the dynamic shopping list generated by the app.
I am also excited to announce the PlantYou cookbook comes out in January 2022, and it’s available to preorder! The book will feature over 140 simple, delicious, whole-foods plant-based recipes for every occasion. So much time, effort and love went into this book over the course of two years, and it would not be possible without the support of the amazing PlantYou community!
The Recipe: One-Pan Vegetable Soup
- ½ zucchini, medium, chopped
- 1 carrot, large, chopped
- 1 ½ cups cherry tomatoes
- 2 stalks celery, chopped
- 1 ½ cups butternut squash, cubed, frozen or fresh
- 1 red bell pepper, seeds removed, chopped
- 2 vine ripened tomatoes, halved
- 3 heads garlic, top cut off
- 2 sprigs parsley
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp salt, adjust to taste
- 1 tsp dried thyme
- 1 ½ cups unsweetened almond milk
- chopping board
- Deep baking sheet or oven pan
- Preheat the oven to 400F.
- Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.
- Place the pan in the oven for 45 minutes, until the vegetables are soft.
- Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add the almond milk to the blender. Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.
- Enjoy warm with a big slice of sourdough bread.