Creamy Vegetable Soup is a gentle hug in a bowl, filled with tender chunks of fresh veggies swimming in a smooth, comforting broth. The creaminess makes each spoonful feel cozy, while the mix of carrots, potatoes, celery, and peas adds just the right amount of heartiness and color.
I love making this soup on busy days because it feels like a warm, homemade treat but comes together so easily. One of my favorite tricks is to add a little splash of lemon juice at the end—it brightens up the flavors and keeps the soup from feeling too heavy. Plus, it’s a great way to sneak more veggies into my meals without any fuss.
Serving it with a crusty slice of bread or a sprinkle of fresh herbs always makes me feel like I’m enjoying a special meal, even on a simple weeknight. This soup is one of those dishes that keeps everyone at the table smiling, and I find it perfect for sharing and slowing down after a long day.
Key Ingredients & Substitutions
Carrots and Potatoes: These add sweetness and creaminess. If you don’t have potatoes, sweet potatoes or squash work well too, bringing a nice twist to the flavor.
Spinach and Peas: Both add fresh color and a mild sweetness. You can swap spinach for kale or Swiss chard. Frozen peas are great anytime—they keep well and add texture.
Milk or Cream: This creates the soup’s creamy texture. Use whole milk, half-and-half, or coconut milk for a dairy-free option. Plant-based creams like cashew cream are also tasty alternatives.
Flour: Optional for thickening. If you want to keep it gluten-free, try cornstarch or arrowroot powder instead. Just mix with a little cold water before adding.
How Do You Make The Soup Creamy Without Curdling?
The key is to add milk or cream gently and avoid boiling after it goes in. Boiling can cause the cream to separate.
- Lower the heat before stirring in your milk or cream.
- Keep the soup at a gentle simmer for about 5 minutes.
- Stir often, but don’t let it bubble hard.
This gentle heat helps the soup thicken smoothly and stay silky. If your soup feels thin, let it simmer a bit longer to reduce or add a little extra flour or plant-based thickener mixed with water.
Equipment You’ll Need
- Large stockpot – perfect for cooking all the vegetables evenly and giving you plenty of room to stir.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Chef’s knife – helps you chop veggies quickly and safely.
- Cutting board – a sturdy surface for chopping all your ingredients.
- Ladle – makes serving the soup easy and mess-free.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and a heartier meal.
- Stir in shredded cheddar or Parmesan cheese at the end for a richer, tangy creaminess.
- Try swapping rosemary for thyme or basil when you want a different fresh herbal note.
- Include roasted corn or diced bell peppers for a sweeter crunch and more color.
How to Make Creamy Vegetable Soup?
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 2 medium potatoes, peeled and diced
- 2 stalks celery, diced
- 1 cup fresh or frozen green peas
- 1 cup fresh spinach leaves, roughly chopped
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 cup milk or cream (heavy cream, half-and-half, or plant-based milk)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 teaspoon fresh rosemary leaves, chopped (plus sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: a splash of lemon juice for brightness
How Much Time Will You Need?
This soup takes about 40 minutes to prepare and cook. You’ll spend around 10 minutes chopping veggies, then about 25 minutes cooking, including simmering. It’s a simple and cozy dish to make any day of the week.
Step-by-Step Instructions:
1. Sauté the Base Flavors:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, then cook for about 3 to 5 minutes until fragrant and soft.
2. Cook the Vegetables:
Add the sliced carrots, diced potatoes, celery, and mushrooms to your pot. Stir occasionally and let them cook for 5 to 7 minutes until they start to soften.
3. Add Thickener (Optional):
If you’re using flour, sprinkle it over the veggies and stir well to coat. Cook for 1 to 2 minutes to remove the raw flour taste and help thicken your soup later on.
4. Add Broth and Simmer:
Pour the vegetable broth in slowly, stirring to avoid lumps. Bring everything to a boil, then reduce the heat and let it simmer gently for around 15 minutes until the vegetables are tender.
5. Stir in Creaminess:
Turn the heat very low before adding milk or cream. Stir it in and let the soup gently simmer for about 5 minutes. Avoid boiling here to keep the soup smooth and prevent curdling.
6. Add Greens and Finish Seasoning:
Mix in the peas and spinach, cooking for 2 to 3 minutes until the spinach wilts and peas are warm. Stir in rosemary and season with salt and fresh black pepper. If you like, add a splash of lemon juice at the end to brighten the flavors.
7. Serve and Enjoy:
Ladle the soup into bowls, garnish with a rosemary sprig and a fresh grind of black pepper, and serve warm. It’s lovely with crusty bread or a light side salad.
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen peas and spinach work great—just add them towards the end of cooking to avoid overcooking. If using frozen carrots or potatoes, cook a little longer until tender.
How Can I Make This Soup Vegan?
Swap the butter for olive oil and use a plant-based milk like almond, oat, or coconut milk instead of dairy cream. Make sure your vegetable broth is vegan-friendly too.
Can I Prepare This Soup Ahead of Time?
Yes! Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You might need to add a splash of broth or milk to loosen it up after storing.
How Do I Thicken the Soup More?
If you want a thicker soup, mix an extra tablespoon of flour or cornstarch with cold water and stir it in during step 5, allowing it to simmer gently until thickened. Alternatively, blend a portion of the soup and stir it back in for natural creaminess.
