Creamy Vegetable Soup is a comforting bowl filled with tender veggies like carrots, celery, and potatoes all swimming in a smooth, rich broth. It’s the kind of soup that feels warm and cozy with every spoonful, perfect for chilly days or when you just want something simple and satisfying.
I love making this soup because it’s so easy to customize—sometimes I add a sprinkle of fresh herbs or a little bit of cheese to make it extra special. The creamy texture comes from blending a portion of the soup, which gives it body without being heavy, and I always find it comforting to have a colorful mix of veggies ready in the fridge.
My favorite way to serve this soup is with a crusty loaf of bread or a warm grilled cheese sandwich on the side. It makes the meal feel a bit more special and is such a crowd-pleaser whether you’re feeding family or friends. Plus, it’s a great way to sneak in extra vegetables without anyone even noticing!
Key Ingredients & Substitutions
Butter or Olive Oil: Both add richness and flavor. I like olive oil for a lighter taste. Swap with coconut oil or vegan butter for dairy-free options.
Vegetables: Carrots, celery, potatoes, broccoli, mushrooms, and corn bring great texture. You can swap broccoli with cauliflower or zucchini for variety.
Flour: This thickens the soup. For a gluten-free version, use cornstarch or arrowroot powder mixed with a little cold water before adding.
Milk or Heavy Cream: Heavy cream makes it richer, while milk keeps it lighter. Unsweetened plant-based milk (like oat or almond) works too, just avoid flavors.
Herbs and Seasonings: Dried thyme or Italian seasoning adds warmth. Fresh herbs like parsley brighten the flavor at the end.
How Can I Get a Creamy Texture Without Making It Too Heavy?
A great trick is to blend just part of the soup to keep some chunky veggies for texture while making it creamy.
- Cook all veggies until tender.
- Remove about 1-2 cups of the soup with a slotted spoon and transfer to a blender or use an immersion blender directly in the pot.
- Blend until smooth and stir back into the pot.
- This way, the soup stays light but has a nice creamy body.
- Avoid boiling once you add milk or cream to prevent curdling—warm gently instead.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to cook all the veggies evenly without crowding.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping all the vegetables safely and quickly.
- Cutting board – a clean, stable surface to prep your ingredients.
- Immersion blender or regular blender – to blend a portion of the soup for creaminess with ease.
- Measuring cups and spoons – to keep your ingredients balanced, especially the broth and flour.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or diced ham for extra protein and heartiness.
- Swap regular milk or cream for coconut milk to add a subtle tropical sweetness and make it dairy-free.
- Stir in shredded cheddar or Parmesan cheese just before serving for a rich cheesy twist.
- Toss in some chopped kale or spinach during the last few minutes for extra greens and nutrients.
How to Make Creamy Vegetable Soup?
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the veggies and 25 minutes to cook, making the total around 35 minutes. It’s a great make-ahead soup that warms up well for leftovers!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Warm the butter or olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until they turn soft and fragrant—around 3 to 5 minutes.
2. Cook the Root Vegetables:
Put in the sliced carrots, celery, and diced potatoes. Stir and cook for about 5 minutes to slightly soften these veggies.
3. Add Mushrooms and Flour:
Mix in the sliced mushrooms and cook for another 3 minutes. Then sprinkle the flour over the vegetables and stir well to help the soup thicken later.
4. Add Broth and Simmer:
Slowly pour in the vegetable broth, stirring to avoid lumps. Bring everything to a boil, then lower the heat and let it simmer for 15 minutes until the veggies are tender.
5. Add Broccoli and Corn:
Put in the broccoli florets and corn kernels, then cook for an extra 5 minutes.
6. Stir in Cream and Seasonings:
Pour in the milk or heavy cream and add the dried thyme or Italian seasoning. Warm gently—don’t boil—to keep the cream from curdling. Season with salt and fresh black pepper.
7. Make It Creamy (Optional):
If you want a thicker soup, blend a portion with an immersion or regular blender and stir it back in. This makes the soup smooth but still chunky.
8. Serve and Garnish:
Ladle the soup into bowls, sprinkle chopped parsley on top, and add a pinch of black pepper. Enjoy it with crusty bread or a sandwich for a complete meal.
Can I Use Frozen Vegetables for This Soup?
Yes! Frozen vegetables work well and can save prep time. Just add them in a bit earlier during cooking since they release more water. Adjust the simmer time so they become tender but not mushy.
How Can I Make This Soup Vegan?
Use olive oil instead of butter and swap the milk or cream for unsweetened plant-based milk like almond, oat, or coconut milk. Double-check that your vegetable broth is vegan-friendly as well.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally. You can add a splash of broth or plant milk if it thickens too much.
Can I Freeze Creamy Vegetable Soup?
Yes, but cream-based soups can sometimes separate after freezing. To prevent this, freeze the soup before adding cream, then stir in fresh cream or milk when reheating for the best texture.
