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+ servings
One white bowl filled with orange creamy soup. Small pieces of cheesy toast in the shape of hearts.

Creamy Vegetable Soup

This Creamy Vegetable Soup is made with onions, sweet potatoes, red bell peppers & tomatoes. The creamy base comes from Almond milk to keep it light and healthy but any other milk would do the trick.
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 cups
Calories 120kcal
Author Ana Frias


  • 1 Tablespoon olive oil
  • 1 medium red onion roughly chopped
  • 1 medium sweet potato peeled and roughly chopped
  • 2 medium red bell peppers sliced
  • 1-14.5 oz can diced tomatoes in juice
  • 3 ¼ cup vegetable stock
  • 6 oz almond milk unsweetened (or your preferred non dairy milk)
  • ½ teaspoon vegetarian better than bullion
  • Kosher salt & pepper to taste

Cheesy toasted bread

  • 2 slices whole wheat bread
  • 2 oz vegan cheddar cheese grated


  • In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
  • Add the sweet potato & red bell peppers.
  • Sauté for 3 minutes.
  • Add the can of tomatoes, almond milk, water & vegetable stock cube.
  • Cover the pot and simmer for 25 minutes.
  • Let the vegetables cool for about 10 minutes.
  • Add vegetables to a blender in two separate batches and pure until smooth.
  • Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.

Cheesy toasted bread

  • Preheat grill or skillet to medium-high. Toast the bread on both sides and flatten it with a spatula.
  • Sprinkle bread with cheese on one side and grill until melted. Turn bread with cheese on the bottom part and grill until cheese is crispy.
  •  Cut heart shapes using a cookie cutter (or any shape you like). Or just cut the toast in small squares with a knife to save time.


Serving: 2cups | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 684mg | Fiber: 3g | Sugar: 8g