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I'd add that if you want maximum control over thickness, cornstarch or arrowroot slurry is your friend - mix it with a bit of cold water first, then stir it in near the end so you can adjust to exactly how thick you want it. The starch approach mentioned above definitely works, though it takes longer since you're waiting for the potatoes to soften. You can also try adding some tomato paste or tahini if they fit your soup's flavor profile - they add richness and body without any dairy, and they're pretty forgiving to work with.
You've got plenty of options depending on what you're going for. Blending a portion of the soup itself works great - just ladle some of the cooked vegetables and broth into a blender, puree it, and stir it back in. You can also mash some of the softer vegetables directly in the pot with a potato masher, or add a slurry of cornstarch and cold water (or flour and water) stirred in slowly while simmering. If you want something heartier, throw in some cooked beans, lentils, or even finely diced potatoes that'll break down and naturally thicken things up.
Like others said blending is solid, but honestly my go-to move is just throwing in some starchy stuff. a handful of diced potatoes or even just pasta works wonders because they break down and naturally thicken everything up. i usually add them early enough that theyre fully cooked by the time i'm done, and it gives the soup this nice body without needing any cream or whatever.
another thing i've had good luck with is cornstarch slurry - mix a couple tablespoons with cold water, stir it till theres no lumps, then whisk it into your hot soup while stirring. it thickens pretty much instantly which is handy if youre in a rush. fair warning though, you gotta keep stirring or it gets lumpy and kinda gross looking. also goes without saying that starches like rice or barley work great if you just let them simmer in there from the start.
oh and heres a weird one that actually works - if youre using beans or lentils theyre already pretty thick and break down into this creamy texture naturally. plus you get extra protein which is nice. ive found that red lentils especially just kind of dissolve into the soup and make it wayy thicker without tasting like theyre even there. mix a couple methods together and youll end up with something way more interesting than just plain broth anyway.
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