Creamy Vegan Potato Onion Soup
This vegan potato onion soup is hearty, creamy, warming, and very tasty!
I LOVE potatoes, and most of my dishes start with sautéing onion, so making this soup was a no-brainer! With hints of thyme and nutmeg, it is a beautiful flavour combination.
If you’re looking for a warming soup, that the whole family will love, this will undoubtedly be a winner. My not-so-excited-about-soup husband even loves it!
With most other vegan potato soup recipes out there using coconut milk or cream, you will be pleased to know that this one doesn’t use either. That’s right, no coconut ingredients in this soup!
It gets its creamy texture from the potatoes themselves, added with some soy milk and nutritional yeast for that beautiful cheesy undertone.
On that note, it’s also flour-free, making it naturally gluten-free.
How do you make potato soup from scratch?
Making this soup could not be any easier! All you need is one pot and just under an hour to make this from start to finish.
With less than ten ingredients, I imagine that most of these ingredients would be in your fridge and pantry already.
To get the full list of ingredients and instructions, keep going down the page.
This vegan potato onion soup is:
- Comforting
- Creamy
- Silky smooth
- Flavourful
- Hearty
- Budget-friendly
- Filling
- Thick
- Flour-free
- Rich
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Other warming vegan recipes:
- Vegan Mushroom & Thyme Soup
- Pumpkin and Chickpea Soup with Curried Croutons
- Hearty Vegan Minestrone Soup
- Three Incredibly Simple Silverbeet Recipes
- One-Pot French Lentil, Mushroom and Sage Stew
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Or pin it to make later!
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Creamy Vegan Potato Onion Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 5 as starter and 3 as a main
Description
A creamy, rich and comforting vegan potato onion soup that is the perfect way to warm up. Super simple to make with less than 10 ingredients.
Ingredients
- 2 onions, diced
- 2 tablespoons olive oil
- 4 cloves of garlic, chopped
- 6 medium-sized potatoes, chopped
- 2 small sprigs of fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 2 cups / 500ml soy milk (unsweetened, plain)
- 3 cups / 750ml vegetable stock, (or boiling water)
- ¼ cup / 18 grams nutritional yeast
- Salt, to taste
- Pepper, to taste
Instructions
- Add the onions to a large saucepan on high heat with the lid fully on for around a minute or two.
- Add in the oil and stir consistently for a minute until they start to colour nicely.
- Add in the garlic and stir for an additional minute. You’ll release a beautiful aroma.
- Now add in the potatoes, thyme, nutmeg, soy milk and veg stock/water and bring to a boil. Reduce the heat to medium and allow to simmer for 25 minutes or until the potato falls apart when you pierce a knife through it.
- Once it’s cooked, stir in the nutritional yeast. Remove the thyme sticks (the leaves would have fallen off into the soup for flavour).
- Using an immersion blender or blender, blend the soup until smooth. Just be careful not to burn yourself. If it’s a little too thick for your liking, add a little extra water and blend again.
- Season to taste and serve straight away. Add optional toppings.*
Notes
Toppings: I added some freshly cracked pepper, a drizzle of olive oil, some fried onion and a sprig of thyme. I also served it with toast that has been spread with my garlic parsley sauce.
- Diet: Vegan
Classic and comforting, you really can’t go wrong with potatoes, onion and garlic. I used coconut milk instead of soy and omitted the nooch since I’m not a fan of it. Paired with some crusty garlic bread, this made a great dinner on a cold night!
Thanks for sharing your changes and leaving a review, Kaesey! Sounds delicious, and yes, a perfect dinner for a cold night 🙂
I had too many onions and I was looking for a way to use them in a dish to take to a potluck. I came across your recipe and made it. I didn’t end up eating it at the potluck and only got the leftovers. It was amazing and I wished I had made more of it. I’m back on your website because I’m going to make more now.
So glad you liked the recipe, Camilyn!
IMO the flavour and consistency is way better without the nutritional yeast addition at the end. Will omit that next time.
Thanks for the feedback Maddie 🙂
So good!! Subbed in oat milk, and added some garlic chives in at the beginning (there’s no such thing as too much garlic.) Chucked in some herbs de provence, that worked great. Hubby loved it! I think I’ll top it with some toasted pine nuts next time, or garlic bread croutons. Thanks a lot!
So happy to hear you and your husband enjoyed it, Sophia! Never too much garlic, I totally agree, and I love the idea of garlic bread croutons. Yum! Thanks for the lovely review x
Dear Minimalist, Thank-you so much; can’t wait to try this recipe! What is your view on whether rosemary might improve or detract from this soup?
Rosemary would be a lovely addition! Hope you enjoy it 🙂
This looks great! Just wondering if almond milk would work as a substitute for soy?
Hi Rachael, so sorry I only saw your question now! I personally haven’t tried it but make sure that it’s a plain, unsweetened one. Let me know how it turns out! 🙂