Creamy Vegetable Soup Recipe

I wrote this Creamy Vegetable Soup Recipe after my toddler asked for “cozy soup” three nights in a row. It tastes silky and veggie-forward with a rich yet light finish; weeknight cooks and meal preppers will love it, and you can get it on the table in 40 minutes.

Easy Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe uses one pot, basic produce, and a quick blend for a restaurant-level texture. I lean on potato and cauliflower for body, so you don’t need flour. You choose dairy or a dairy-free option, and both versions come out smooth and satisfying.

I also pull in smart shortcuts. Frozen mirepoix, jarred minced garlic, and a good vegetable base save time without skimping on flavor. An immersion blender finishes the job with almost no cleanup.

Ingredients You’ll Need

• Olive oil or unsalted butter: 2 tablespoons
• Yellow onion, diced: 1 large (about 1½ cups)
• Carrots, diced: 2 medium (about 1 cup)
• Celery, diced: 2 ribs (about 1 cup)
• Garlic, minced: 3 cloves (use jarred minced garlic to save time)
• Yukon gold potato, peeled and diced: 1 medium (about 1½ cups)
• Cauliflower florets: 3 cups (freeze bag works great)
• Zucchini or broccoli, chopped: 1 medium zucchini or 2 cups florets (optional)
• Low-sodium vegetable broth: 6 cups (I like Better Than Bouillon vegetable base + water)
• Kosher salt: 1 teaspoon, plus more to taste
• Black pepper: ½ teaspoon
• Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
• Smoked paprika: 1 teaspoon (optional, adds depth)
• Bay leaf: 1
• Frozen peas or chopped baby spinach: ½ cup, stirred in at the end (optional)
• Half-and-half or whole milk: 1 cup (or use ¾ cup heavy cream for richer)
  • Dairy-free swaps: 1 cup unsweetened oat milk, or ¾ cup cashew cream (blend ½ cup raw cashews with ¾ cup hot water)
• Lemon juice: 2 teaspoons (or 1 teaspoon white wine vinegar)
• Garnishes: chopped parsley or chives, cracked pepper, grated parmesan, croutons

Equipment:

• Large pot or Dutch oven
• Immersion blender (or standard blender)
• Ladle, measuring cups/spoons, cutting board, chef’s knife

Pantry shortcuts and notes:

• Use frozen mirepoix to cut prep to almost nothing.
• Better Than Bouillon helps you control salt and taste.
• Evaporated milk works for a lighter swap and holds well.

How to Make Creamy Vegetable Soup

• Prep: 15 minutes
• Cook: 25 minutes
• Total: 40 minutes

1. Warm the pot. Heat oil or butter over medium heat.
2. Soften aromatics. Add onion, carrots, celery, and ½ teaspoon salt. Cook 5–7 minutes until the veggies look glossy and slightly tender.
3. Add flavor. Stir in garlic, thyme, and smoked paprika. Cook 30 seconds until fragrant.
4. Load the veggies. Add potato, cauliflower, optional zucchini or broccoli, and bay leaf. Stir 1 minute.
5. Simmer. Pour in broth, scrape the bottom, bring to a boil, then drop to a gentle simmer. Cook 12–15 minutes until the potato and cauliflower feel tender.
6. Pull the bay. Remove the bay leaf so it doesn’t sneak into the blender.
7. Blend. Use an immersion blender for a smooth or slightly chunky texture. Or transfer carefully to a blender in batches, vent the lid, cover with a towel, and blend until silky, then return to the pot.
8. Make it creamy. Stir in half-and-half (or dairy-free option) and the peas or spinach. Warm 2–3 minutes. Keep the heat below a simmer to prevent curdling.
9. Brighten and season. Stir in lemon juice. Taste and adjust salt and pepper.
10. Serve. Ladle into bowls and add herbs, parmesan, or croutons.

Tips & Mistakes to Avoid

• Sweat, don’t brown. Keep heat moderate so the soup stays pale and creamy.
• Layer salt. Season the aromatics, then season again at the end for balanced flavor.
• Use potato and cauliflower for body. They thicken naturally and keep the soup gluten-free.
• Blend safely. Vent the blender lid and cover with a towel to avoid steamy surprises.
• Add dairy off the boil. Stir in milk or cream after you lower the heat to prevent curdling.
• Adjust thickness. Add broth to thin, or simmer a few minutes to thicken.
• Shortcut smart. Frozen mirepoix and cauliflower taste great here and cut prep to minutes.
• Batch it. Cool quickly, then portion for grab-and-heat lunches.

Variations I’ve Tried

• Gluten-free: Use certified GF broth; the base recipe skips flour.
• Vegan: Swap dairy for oat milk or cashew cream; finish with nutritional yeast for cheesy notes.
• Herby twist: Stir in pesto at the end for a fresh pop.
• Curry vibes: Add 1 tablespoon curry powder and use coconut milk.
• Protein boost: Add 1 can drained white beans or chickpeas during blending.
• Greens: Wilt in chopped kale or spinach during the last 3 minutes.
• Cozy extras: Stir in cooked rice, small pasta, or corn for texture.
• Meat option: Fold in shredded rotisserie chicken for a heartier bowl.

How to Serve Creamy Vegetable Soup

Ladle into warm bowls and top with herbs, cracked pepper, and a drizzle of good olive oil. Pair it with grilled cheese, crusty sourdough, or a crisp green salad. I also love a squeeze of extra lemon and a handful of croutons for crunch.

Make-Ahead and Storage

• Fridge: Cool the soup fast, then store in airtight containers for up to 4 days.
• Freezer: For best texture, freeze the soup before adding dairy for up to 3 months. Stir in dairy after reheating. If you froze it with dairy and it looks a little split, blend it for 10 seconds and it will smooth out.
• Reheat: Warm on the stovetop over medium-low, stirring often, until hot. Thin with a splash of broth or water if it thickened in the fridge. Microwave in 60–90 second bursts, stirring between rounds.

Nutrition Information

Calories: about 190 per serving (1 of 6).
Protein: roughly 6–7g from veggies and dairy; add beans or chicken to bump it up.
Carbs: about 24–26g from potato and vegetables; keep peas optional to lower.
Fat: about 8–10g depending on oil and dairy choice; heavy cream raises it, oat milk lowers it.

Adaly Kandice

Creamy Vegetable Soup Recipe

Creamy Vegetable Soup is a comforting and nutritious soup filled with tender vegetables in a rich, velvety broth.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 potato, peeled and diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Melt butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and soft, about 3-4 minutes.
2. Stir in the carrots, celery, and potato. Cook for an additional 5 minutes, stirring occasionally.
3. Add the broccoli, cauliflower, vegetable broth, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
5. Return the soup to the pot (if blended), and stir in the heavy cream. Heat gently for 2-3 minutes, being careful not to boil.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Notes

For a lighter version, use half-and-half or milk instead of heavy cream. Add or substitute other vegetables to your preference. Serve with crusty bread for a complete meal.