This comforting Creamy Vegetable Soup Recipe is the ultimate bowl of coziness, packed with vibrant veggies and silky-smooth creaminess that just begs for a big spoon and a piece of crusty bread. Each spoonful celebrates the goodness of seasonal produce, paired with a luscious, creamy base that feels indulgent yet is so easy to pull together. If you’re searching for a hearty, healthy, and colorful soup that brings all those cozy, nostalgic soup vibes, look no further—this Creamy Vegetable Soup Recipe is bound to become a family favorite in no time.
Ingredients You’ll Need
Gather these simply beautiful ingredients—each one plays a special role, adding a little texture, a pop of color, or an extra layer of savory flavor. With these essentials, your Creamy Vegetable Soup Recipe will have flavor and comfort in every bite.
- Olive oil: Use this as your base for sautéing to build deep, savory flavors from the very start.
- Yellow onion (1 medium, diced): The onion creates a sweet and rich backbone for the entire soup.
- Garlic (2 cloves, minced): Just two cloves add aromatic depth and a subtle kick.
- Carrots (3, peeled and sliced): Carrots bring color, sweetness, and a touch of crunch once cooked.
- Celery (2 stalks, chopped): Essential for that classic soup flavor and a bit of green freshness.
- Potatoes (2 medium, peeled and diced): These add body and natural creaminess when cooked down.
- Zucchini (1, chopped): Zucchini melts right in, making the soup velvety and more nutritious.
- Green beans (1 cup, trimmed and cut): They add a little chew and vivid color to each bowl.
- Corn kernels (1 cup, fresh or frozen): Sweet pops of yellow brighten the dish and add layers to the flavor.
- Peas (1 cup, fresh or frozen): Quick-cooking, they add subtle sweetness and more green goodness.
- Low-sodium vegetable broth (4 cups): The flavor foundation—choose a good-quality broth for the best results.
- Whole milk or unsweetened plant-based milk (1 cup): This adds silkiness; go plant-based for a dairy-free version.
- Heavy cream or coconut cream (½ cup): To achieve that signature creamy texture—coconut cream works wonderfully, too.
- Salt (1 teaspoon): Essential for seasoning and bringing out every flavor.
- Black pepper (½ teaspoon): Adds a bit of gentle warmth without overpowering the veggies.
- Dried thyme (½ teaspoon): A classic pairing with vegetables, thyme adds earthiness.
- Dried basil (½ teaspoon): Basil rounds things out with a hint of herbal sweetness.
How to Make Creamy Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, sturdy pot over medium heat. Add your diced onion and minced garlic to the pot. Sauté for 2 to 3 minutes, stirring frequently until the onion turns translucent and everything smells fragrant. These first few minutes are all about building those amazing soup flavors from the ground up.
Step 2: Cook the Root Vegetables
Toss in your peeled and sliced carrots, chopped celery, and diced potatoes. Stir occasionally and let them cook for about 5 minutes. This extra step gives the vegetables a little head start, releasing their sweetness and melding beautifully with your aromatics.
Step 3: Add Broth and Simmer
Pour in the low-sodium vegetable broth and increase the heat to bring everything to a gentle boil. Once boiling, reduce to a simmer and let the pot work its magic for 15 minutes, until the vegetables become tender but not mushy. Your kitchen will be filled with the most inviting aroma!
Step 4: Add More Veggies
Next, stir in the chopped zucchini, cut green beans, corn kernels, and peas. Continue to cook for another 8 to 10 minutes. This timing ensures these quick-cooking veggies stay vibrant and slightly crisp, adding freshness to your Creamy Vegetable Soup Recipe.
Step 5: Make It Creamy
Lower the heat and gently mix in the milk and cream (or coconut cream for a dairy-free version), then sprinkle in your salt, pepper, thyme, and basil. Let it all simmer for about 5 more minutes so the soup becomes luxuriously creamy and fully seasoned. Stir occasionally to keep everything silky and smooth.
Step 6: Blend for Extra Creaminess (Optional)
If you want that ultra-luxurious texture, carefully use an immersion blender to partially blend the soup right in the pot. Blend just a portion, leaving plenty of chunky vegetables intact. This trick creates a beautiful balance of creamy broth and hearty bites.
Step 7: Serve Hot
Ladle your Creamy Vegetable Soup Recipe into bowls while piping hot. The soup is now ready for your favorite garnishes, sides, or simply to be savored as it is. Enjoy every creamy, veggie-packed spoonful!
How to Serve Creamy Vegetable Soup Recipe
Garnishes
Toppings are where you can have fun and add even more flavor or color. A sprinkle of chopped fresh herbs like parsley or chives, a swirl of extra cream, or a handful of crunchy homemade croutons can really elevate each serving. Cracked black pepper or a dash of chili flakes are perfect for anyone who loves a little kick. For extra nutrition, stir in a handful of chopped spinach or baby kale right at the end before serving.
Side Dishes
This Creamy Vegetable Soup Recipe is wonderful on its own, but a wedge of crusty bread or a golden grilled cheese sandwich takes it up another notch. Try it with whole-grain crackers, warm naan, or a fresh green salad for a well-rounded meal. Kids especially love dipping a buttered toast triangle into the soup!
Creative Ways to Present
If you’re serving guests, pour the soup into mugs for easy sipping at a gathering, or use mini bread bowls for a show-stopper appetizer. For a fun family dinner, set out a toppings bar so everyone can make their own bowl special. When you want to impress, add a drizzle of herbed oil, a few microgreens, or edible flowers for a chef-worthy finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Creamy Vegetable Soup Recipe into airtight containers and refrigerate. It will keep beautifully for up to 4 days. The flavors get even deeper overnight, making this soup just as delicious—or even better—the next day.
Freezing
This soup is freezer-friendly! Allow the Creamy Vegetable Soup Recipe to cool completely, then ladle into freezer-safe containers, leaving some room for expansion. It will freeze well for up to 3 months. For best texture, avoid freezing if you’ve added potatoes or used dairy cream (coconut cream holds up better when frozen).
Reheating
To reheat, simply warm the soup in a saucepan over medium-low heat, stirring occasionally until hot. Add a splash of broth or milk to loosen the texture if it thickened in the fridge. For single servings, the microwave works too—just use a lower power setting and stir at intervals to prevent scorching.
FAQs
Can I make this Creamy Vegetable Soup Recipe vegan?
Absolutely! Swap the milk and heavy cream for unsweetened plant-based milk and coconut cream. The result is just as luscious and satisfying while being completely plant-based.
What vegetables can I add or substitute?
This recipe is perfect for using up almost any veggies you have. Swap the potatoes for sweet potatoes, add chopped bell peppers, or stir in spinach or kale at the end for more nutrients and flavor. Just avoid very watery vegetables like tomatoes, unless you want a thinner soup.
How can I thicken the soup without cream?
You can partially blend the soup to thicken it naturally. For extra body, add a peeled and diced potato earlier in the process or mix in a couple of tablespoons of instant potato flakes at the end.
Can I use frozen vegetables?
Definitely! Frozen vegetables work wonderfully in Creamy Vegetable Soup Recipe—just add them a few minutes before the soup is done, so they don’t get overcooked. It’s a great way to save time and still pack in plenty of flavor and nutrients.
Can I double this recipe for a crowd?
Yes! This recipe doubles beautifully. Just use a large pot and allow a little extra cooking time. The Creamy Vegetable Soup Recipe is always a hit at potlucks or when feeding a hungry group on a chilly night.
Final Thoughts
I can’t recommend this Creamy Vegetable Soup Recipe enough for when you want something wholesome, comforting, and packed with the best of the season. Whether it’s your first time making homemade soup or you’re already a soup enthusiast, give this one a try—you’ll love every creamy, veggie-filled spoonful. Share it with friends, family, or just savor a big bowl all by yourself. Happy cooking!
Print
Creamy Vegetable Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Vegetable Soup is a comforting and nutritious dish that is perfect for a cozy meal. Packed with a variety of vegetables and creamy goodness, it’s a satisfying soup that will warm you up from the inside out.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Liquid Ingredients:
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- ½ cup heavy cream or coconut cream
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion and garlic until fragrant.
- Add vegetables: Add carrots, celery, and potatoes, cook for 5 minutes.
- Simmer: Pour in vegetable broth, simmer for 15 minutes until vegetables are tender.
- Add remaining vegetables: Zucchini, green beans, corn, and peas, cook for 8-10 minutes.
- Season and simmer: Stir in milk, cream, salt, pepper, thyme, and basil. Simmer for 5 more minutes.
- Blend (optional): For a creamier texture, partially blend the soup with an immersion blender.
- Serve: Serve hot and enjoy!
Notes
- For a dairy-free version, use coconut milk and cream.
- Add spinach or kale for extra nutrients.
- Pair with crusty bread or a grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg
