I first learned to make creamy vegetable soup from my grandmother, who always kept a pot simmering on her stove during the cold months. She’d use whatever vegetables were left from the week potatoes, carrots, celery, and broccoliand transform them into a silky, comforting soup that tasted like home. Years later, after testing dozens of versions in my own kitchen, I’ve perfected a modern, flavorful take on her classic recipe: a perfectly balanced blend of creamy richness and fresh, vibrant vegetables.
This Creamy Vegetable Soup is smooth yet hearty, comforting yet light, and irresistibly cozy. Whether you’re looking for a weeknight dinner or a nourishing lunch to meal prep, this soup is sure to warm you up spoon by spoon.
Table of Contents
Why You’ll Love This Creamy Vegetable Sou
- Creamy yet fresh: Balanced texture without being heavy.
- Packed with vegetables: Naturally colorful, nutrient-rich, and delicious.
- Simple ingredients: Made from everyday pantry staples.
- Versatile: Easily adapted for vegetarian, vegan, or gluten-free diets.
- Freezer-friendly: Perfect for batch cooking or make-ahead meals.
Serving Tip: Pair it with my Sourdough Sandwich Bread or a crisp Green Goddess Salad for a satisfying, well-rounded meal.
Ingredients You’ll Need
- Butter (5 tbsp): Adds rich, silky texture.
- Olive oil (1 tbsp): Keeps butter from burning and enhances flavor.
- Carrots, celery & onion (3 cups): The aromatic base of the soup.
- Garlic (2 tsp): Brings depth and aroma.
- Baby potatoes (1½ lbs): Create natural creaminess when simmered.
- Italian seasoning (1½ tsp): For balanced herbal notes.
- Salt & pepper (¾ tsp each): Essential for flavor balance.
- Vegetable or chicken stock (3 cups): Choose based on your dietary preference.
- Frozen broccoli (2 cups): Adds body and texture.
- Frozen corn (1 cup): Sweetens and lightens the soup.
- Flour (6 tbsp): Thickens the base.
- Whole milk (3 cups): For richness; full-fat works best.
- Heavy cream (½ cup): The secret to that velvety finish.
- Sharp cheddar cheese (2 cups, shredded): Melts perfectly for creaminess.
- Fresh herbs (parsley or thyme): Optional garnish for color and aroma.
Ingredient Notes & Substitutions
- Vegetarian option: Use vegetable stock instead of chicken stock.
- Vegan version: Swap butter for plant-based butter, milk for oat milk, and omit cheese (or use vegan cheddar).
- Gluten-free version: Use cornstarch slurry instead of flour.
- Add protein: Stir in cooked lentils, shredded chicken, or chickpeas.
Step-by-Step: How to Make Creamy Vegetable Soup
- Sauté the base: In a large pot, melt 1 tbsp butter with olive oil over medium heat. Add carrots, celery, and onion. Cook for 5–7 minutes until fragrant and tender. Stir in garlic and cook for 30 seconds.
- Simmer the vegetables: Add diced potatoes, Italian seasoning, salt, pepper, and stock. Bring to a boil, then reduce heat and simmer, covered, for 10–15 minutes or until potatoes are tender.
- Add broccoli and corn: Stir in both, cooking another 3–4 minutes until vegetables are tender.
- Make the roux: In a separate saucepan, melt remaining butter, whisk in flour, and cook for 1 minute. Slowly add milk, whisking constantly until thickened. Stir in heavy cream and remove from heat.
- Combine everything: Pour the roux into the soup pot. Stir well. Add shredded cheese a handful at a time, mixing until melted and smooth.
- Adjust seasoning: Taste and season with extra salt or pepper as needed.
- Serve: Ladle hot soup into bowls and garnish with fresh herbs.
Pro Tips for the Best Texture & Flavor
- Don’t rush the roux: It needs to cook enough to remove the raw flour taste.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that affect smoothness.
- Add cream off the heat: This prevents curdling and ensures a velvety consistency.
- Balance the flavors: A dash of lemon juice or hot sauce at the end brightens the richness.
What to Serve With Creamy Vegetable Soup
- Easy Sourdough Bread: Ideal for dipping into the creamy broth.
- Salmon Rice Bowl: Add protein for a complete meal.
- Simple green salad: Keeps the meal light and fresh.
- Dubai Chocolate Bar Recipe: The perfect sweet finish.
Variations You’ll Love
- Roasted Vegetable Soup: Roast the carrots, broccoli, and potatoes before blending for deeper flavor.
- Creamy Cauliflower Soup: Substitute cauliflower for potatoes for a lighter, low-carb version.
- Broccoli-Cheddar Twist: Use all broccoli and extra cheese for a classic favorite.
Storage, Freezing & Reheating Tips
- Refrigerate: Store cooled soup in airtight containers for up to 4 days.
- Freeze: Portion into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months.
- Reheat: Thaw overnight in the fridge, then warm gently on the stovetop over low heat. Add a splash of milk or broth to restore creaminess.
Pro Tip: Avoid boiling when reheating gentle heat prevents the dairy from separating.
Make It a Meal – Serving Suggestions
Serve this cozy soup in a crusty bread bowl for comfort food perfection. For gatherings, offer it as a starter with a light salad and a slice of Sourdough Sandwich Bread. It’s also perfect for meal prep portion into jars and refrigerate for quick weekday lunches.
Final Thoughts
After testing this recipe countless times, I can confidently say it’s one of the most comforting bowls you’ll ever serve. This Creamy Vegetable Soup blends the best of both worlds classic homestyle warmth and modern flavor flexibility. Whether you’re cozying up on a rainy day or cooking for family, it’s a guaranteed hit.
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FAQs About Creamy Vegetable Soup
1. Can I make creamy vegetable soup without cream?
Yes! Replace the cream with full-fat milk, evaporated milk, or a plant-based option like cashew cream for a lighter but still silky result.
2. How do I thicken vegetable soup naturally?
Mash a few potatoes or blend part of the soup for a naturally thicker consistency without flour.
3. Can I freeze creamy soups without them separating?
Yes, but reheat gently and stir in a splash of milk or broth to bring back the texture.
4. What vegetables work best in this recipe?
Carrots, celery, potatoes, and broccoli are the classics, but cauliflower, zucchini, or spinach also blend beautifully.
5. Can I make this vegan or gluten-free?
Absolutely! Use plant-based butter, non-dairy milk, and gluten-free flour or cornstarch as substitutes.
Creamy Vegetable Soup
Ingredients
- 5 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 3 cups chopped carrots, celery, and onion
- 2 tsp minced garlic
- 1.5 lbs baby potatoes, diced
- 1.5 tsp Italian seasoning
- 0.75 tsp salt
- 0.75 tsp black pepper
- 3 cups vegetable or chicken stock
- 2 cups frozen broccoli
- 1 cup frozen corn
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 0.5 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- fresh parsley or thyme, for garnish (optional)
Instructions
- In a large pot, melt 1 tbsp butter with olive oil over medium heat. Add carrots, celery, and onion. Cook for 5–7 minutes until fragrant and softened. Stir in garlic and cook for 30 seconds.
- Add diced potatoes, Italian seasoning, salt, pepper, and stock. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes until potatoes are fork-tender.
- Add frozen broccoli and corn to the pot. Cook an additional 3–4 minutes until vegetables are soft.
- In a separate saucepan, melt remaining 4 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until thick. Stir in heavy cream and remove from heat.
- Slowly stir the roux into the soup pot. Mix well. Add shredded cheese one handful at a time, stirring until fully melted and smooth.
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh herbs.
Notes
Equipment
- large soup pot
- saucepan
- whisk
- wooden spoon
- ladle
