Creamy Vegetable Soup is a cozy bowl of comfort filled with tender veggies swimming in a rich, smooth broth. It’s packed with colorful carrots, celery, potatoes, and sometimes a touch of corn or peas, all blended into a creamy texture that feels warm and satisfying on chilly days.
I love making this soup when I want something nourishing but also easy to toss together. Sometimes I sneak in a bit of garlic or fresh herbs to give it an extra kick, and if I have some crusty bread nearby, that always makes it feel like a special meal. It’s one of those soups that feels homemade and just right.
My favorite way to serve this soup is with a sprinkle of freshly grated cheese or a drizzle of olive oil on top. It’s perfect for lunch or a light dinner, especially when you want something that fills you up but is still gentle and soothing. Whenever I make this, it reminds me of cozy afternoons spent at home, wrapped up in a blanket with a good book.
Key Ingredients & Substitutions
Onions & Garlic: These form the flavor base. Yellow onions work best for a sweet, mellow taste. If you want less sharpness, use shallots instead. Garlic adds depth but can be adjusted if you prefer a milder flavor.
Vegetables: Carrots, celery, potatoes, broccoli, and mushrooms bring earthy and fresh notes. Use fresh or frozen veggies. You can swap broccoli for cauliflower or kale, and add zucchini or peas if you like.
Flour & Cream: Flour thickens the soup, while cream or milk adds the smooth texture. For a gluten-free option, use cornstarch or a gluten-free flour blend. If you want it lighter, use milk or a plant-based milk instead of heavy cream.
Broth: Vegetable broth keeps it vegetarian. If you prefer, use chicken broth for a richer taste. Homemade broth adds the best flavor, but store-bought works well too.
How Do You Get the Soup Creamy Without Losing All Texture?
The trick to a creamy vegetable soup is blending only part of it and keeping some veggies chunky for good texture. Here’s how I do it:
- After cooking, use an immersion blender to pulse a portion of the soup directly in the pot—this thickens the base.
- If you don’t have an immersion blender, scoop about half the soup into a regular blender and puree it, then stir it back in gently.
- Be careful not to blend everything, or the soup will be too smooth and lose its character.
- Also, avoid boiling the soup after adding cream; heat it gently to prevent curdling.
This method gives you a velvety soup that’s still satisfying with fresh vegetable bites.
Equipment You’ll Need
- Large pot – I like a big one because it gives enough space to cook all the veggies evenly.
- Wooden spoon – perfect for stirring without scratching the pot or breaking up the vegetables.
- Immersion blender or regular blender – essential for blending part of the soup to make it creamy and smooth.
- Measuring cups and spoons – to keep your ingredients accurate and cooking on track.
- Cutting board and sharp knife – for chopping vegetables quickly and safely.
Flavor Variations & Add-Ins
- Add cooked chicken or bacon bits for extra protein and a smoky flavor.
- Use shredded cheese or a dollop of sour cream on top for extra richness.
- Stir in cooked beans or lentils to boost fiber and make it more filling.
- Sprinkle fresh herbs like basil or thyme before serving for a burst of freshness.
Creamy Vegetable Soup
Ingredients You’ll Need:
For The Soup:
- 2 tbsp olive oil or butter
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets or broccolini pieces
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- ½ tsp dried thyme or mixed herbs
- Red pepper flakes for garnish (optional)
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 20-25 minutes to cook. In total, you’ll be enjoying your warm, creamy vegetable soup in about 30-35 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes clear and soft. Next, add minced garlic, diced carrots, celery, and mushrooms. Cook for 5 more minutes until the veggies start to soften.
2. Add More Veggies and Flour:
Stir in the diced potatoes, broccoli florets, and corn kernels, cooking for 2 minutes. Sprinkle the flour over the mixture and stir well, cooking for another 1-2 minutes to remove the raw flour taste.
3. Add Broth and Simmer:
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the soup to a boil, then lower the heat and let it simmer for 15-20 minutes until all the vegetables are tender.
4. Make It Creamy and Season:
Pour in the milk or heavy cream and gently heat through—do not boil. Season the soup with salt, pepper, and dried thyme or herbs. Use an immersion blender to blend part of the soup just enough to get a creamy texture but still keep some chunky vegetables. If you don’t have an immersion blender, you can blend about half of the soup in a regular blender and then mix it back in.
5. Serve and Enjoy:
Taste the soup and adjust the seasoning if needed. Serve your creamy veggie soup hot, garnished with red pepper flakes and fresh chopped parsley if you like. For an extra treat, serve with toasted bread or your favorite croutons.
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables work well and are a convenient option. Just add them directly to the pot without thawing, and adjust the cooking time slightly if needed until they’re tender.
How Can I Make This Soup Vegan?
To keep it vegan, use olive oil instead of butter and swap the milk or cream for plant-based alternatives like coconut milk, almond milk, or oat milk. Make sure your vegetable broth is also vegan-friendly.
Can I Prepare This Soup in Advance?
Yes! This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much after cooling, add a splash of broth or milk when reheating.
What Can I Substitute for All-Purpose Flour?
If you need a gluten-free option, cornstarch or a gluten-free flour blend works great. Mix it with a little cold water before adding to the soup to avoid lumps, then cook until the soup thickens.