Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 carrots, peeled and chopped; 2 potatoes, diced; 1 cup broccoli florets; 1/2 cup green peas; 1/2 cup corn kernels; 2 celery stalks, chopped; 1 small onion, diced; 3 garlic cloves, minced; 4 cups vegetable broth; 1 cup heavy cream or milk; 2 tablespoons all-purpose flour; 2 tablespoons butter or olive oil; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

I’ve always had a soft spot for comforting soups, especially when the weather turns chilly or when I need a quick, nourishing pick-me-up. This Creamy Vegetable Soup is one of those heartwarming recipes that checks all the boxes: it’s easy to make, deeply satisfying, and packed with flavor. It’s the kind of meal that feels like a warm hug in a bowl, whether you’re curled up on the couch or hosting a casual lunch with friends.

What I love most about this soup is its balance of creaminess and freshness. With colorful veggies like carrots, peas, broccoli, and potatoes simmered in a smooth, velvety base, it’s both comforting and wholesome. And the best part? It’s adaptable to whatever you have on hand, making it a go-to option when I want something fuss-free and delicious.

Why You’ll Love This Creamy Vegetable Soup

This soup is everything you need when you want something hearty, healthy, and cozy. It’s made with simple ingredients, yet feels indulgent thanks to its creamy texture. It’s vegetarian, easily made vegan, and naturally gluten-free. Plus, it’s ready in under 45 minutes, making it perfect for weeknights. Whether you’re meal-prepping or serving a crowd, this soup is sure to please.

What Kind of Vegetables Work Best in Creamy Vegetable Soup?

While I love the classic mix of carrots, broccoli, peas, potatoes, and corn, this soup is incredibly flexible. Cauliflower, green beans, spinach, or even zucchini work well too. Root vegetables like parsnips or sweet potatoes can add a unique sweetness and depth. Fresh or frozen veggies both do the job, so feel free to adjust to what’s in season or in your freezer.

Options for Substitutions

Dairy-Free or Vegan? Swap out the cream or milk for full-fat coconut milk or unsweetened almond milk. You can also use cashew cream for extra richness.
Add Protein: Stir in cooked lentils, chickpeas, or shredded chicken for a protein boost.
No Flour? Use cornstarch or a gluten-free all-purpose flour to thicken.
Extra Flavor: Add a pinch of curry powder, smoked paprika, or Italian seasoning to vary the flavor.
Low-Sodium Diet? Opt for low-sodium broth and limit added salt—let the natural flavors of the vegetables shine.

Ingredients for This Creamy Vegetable Soup

Carrots: Add sweetness and vibrant color, and hold up well to simmering.
Potatoes: Provide a hearty, starchy base that makes the soup extra satisfying.
Broccoli: Brings texture and a touch of bitterness that balances the creaminess.
Peas: Offer a pop of sweetness and bright green color.
Corn: Adds natural sweetness and crunch.
Celery: Enhances the aromatic base flavor.
Onion: Essential for building depth and savory undertones.
Garlic: Adds a fragrant, warm kick to the soup.
Vegetable Broth: Forms the flavorful liquid base; opt for low-sodium for control.
Heavy Cream or Milk: Creates the luscious creamy texture.
Flour: Used to thicken the soup slightly into a rich consistency.
Butter or Olive Oil: For sautéing and adding richness.
Salt & Pepper: Essential seasonings that tie all the flavors together.
Fresh Parsley: Optional garnish for a fresh, herby finish.

Step 1: Prep Your Vegetables

Wash, peel, and chop all your vegetables into bite-sized pieces. Uniform chopping ensures even cooking. Set everything aside in bowls so it’s easy to add them in when needed.

Step 2: Sauté the Aromatics

In a large pot, melt butter (or heat olive oil) over medium heat. Add the chopped onions, garlic, and celery. Cook for about 5 minutes until fragrant and softened, stirring occasionally.

Step 3: Add the Flour for Thickening

Sprinkle flour over the sautéed vegetables and stir continuously for 1–2 minutes. This step creates a roux that will help thicken the soup base. Make sure it doesn’t burn—just a light golden color is perfect.

Step 4: Pour in the Broth and Simmer

Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the soup to a gentle boil, then reduce to a simmer. Add in the carrots and potatoes first, as they take the longest to soften. Simmer for about 10–15 minutes.

Step 5: Add Remaining Vegetables

Stir in broccoli, peas, and corn. Continue simmering for another 8–10 minutes, until all vegetables are tender but not mushy.

Step 6: Stir in the Cream

Reduce the heat to low. Slowly stir in the cream or milk, allowing it to warm through without boiling (to prevent curdling). Taste and adjust seasoning with salt and pepper.

Step 7: Final Touches and Serve

Once everything is tender and the soup is creamy, remove from heat. Garnish with freshly chopped parsley and an extra grind of black pepper if desired. Serve hot with bread or crackers.

How Long to Prepare the Creamy Vegetable Soup

Prep Time: Most of the prep involves chopping the vegetables, which takes about 15–20 minutes depending on your knife skills and the number of veggies you include. Having everything prepped and ready before cooking makes the process smooth and efficient.

Cook Time: The soup itself comes together in roughly 25–30 minutes. Sautéing the aromatics, simmering the vegetables, and letting everything meld with the cream all happen in stages that don’t require too much hands-on time. Overall, the entire soup is ready in under 45 minutes.

Tips for Perfect Creamy Vegetable Soup

Cut vegetables evenly to ensure consistent cooking.
Stir the flour well into the butter to avoid lumps in your soup.
Don’t boil the soup after adding the cream—gentle heat prevents separation.
Taste as you go to balance the seasoning properly.
Add fresh herbs at the end for a burst of flavor.

Watch Out for These Mistakes While Cooking

Skipping the roux: If you forget to cook the flour with the fat, the soup won’t thicken properly.
Overcooking the vegetables: They should be tender but not mushy.
Boiling the cream: High heat can cause curdling. Always reduce the heat before adding it.
Under-seasoning: Soup needs a generous amount of seasoning—don’t hesitate to add salt and pepper gradually.
Using too much broth: This can make the soup too thin. Stick to the recipe, and adjust if needed.

What to Serve With Creamy Vegetable Soup?

1. Crusty Artisan Bread

Perfect for dunking and soaking up the creamy broth.

2. Garlic Breadsticks

Add a garlicky crunch on the side for texture and flavor contrast.

3. Grilled Cheese Sandwich

A classic pairing for any creamy soup that makes it a full meal.

4. Mixed Green Salad

A light, refreshing salad with a tangy vinaigrette cuts through the richness.

5. Roasted Veggie Platter

Complement the soup with oven-roasted root vegetables for a hearty spread.

Storage Instructions

Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.

Freezer: This soup can be frozen, but for best texture, freeze before adding the cream. Let it cool completely, then transfer to freezer-safe containers. When ready to eat, thaw and reheat, then stir in the cream at the end for a fresh finish.

Estimated Nutrition

Per 1 serving (based on 6 servings):

Calories: ~240 kcal
Protein: 5g
Carbohydrates: 28g
Fat: 13g
Saturated Fat: 7g
Fiber: 5g
Sugar: 6g
Sodium: 540mg

Frequently Asked Questions

What kind of cream works best?

Heavy cream creates the richest texture, but you can use half-and-half or whole milk for a lighter option.

Can I make this soup dairy-free?

Yes! Use coconut milk, almond milk, or cashew cream in place of dairy, and olive oil instead of butter.

Can I blend the soup?

You can! For a silky version, blend part or all of the soup with an immersion blender. Just leave some chunks for texture if you like.

How do I make this soup thicker?

Add a bit more flour or use a cornstarch slurry. You can also blend a portion of the soup to naturally thicken it.

Is this soup good for kids?

Absolutely! It’s mild, creamy, and packed with familiar veggies—perfect for picky eaters.

Conclusion

Creamy Vegetable Soup is the kind of recipe you’ll find yourself turning to again and again. It’s warm, filling, and easy to adapt to your taste or what’s in your kitchen. Whether you’re looking for a meatless Monday dinner, a cozy lunch, or a freezer-friendly meal, this soup delivers every time. Add your own twist or keep it classic—it’s always a comforting choice.