Creamy Vegetable Soup is a wholesome and satisfying dish packed with a medley of colorful vegetables, tender potatoes, and a rich, velvety broth. This comforting soup is perfect for busy weeknights, cozy weekends, or when you’re craving something nourishing and warm without the heaviness of meat. Whether you’re vegetarian, trying to eat healthier, or simply want a versatile soup that uses up fridge leftovers, this recipe delivers flavor, texture, and nutrition in every spoonful. With basic pantry ingredients, minimal prep, and customizable vegetables, it’s a recipe you’ll return to over and over again. It’s freezer-friendly, great for meal prep, and can be served as a main course or side dish.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small head of broccoli, chopped into small florets
- 2 medium potatoes, peeled and diced
- 1/2 cup frozen green beans
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/4 cup grated Parmesan cheese (optional)
Preparation
Step 1: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened, stirring occasionally. Add garlic and cook for 1 more minute until fragrant.
Step 2: Stir in zucchini, red bell pepper, broccoli, and potatoes. Cook for another 5 minutes, allowing the vegetables to slightly soften and absorb flavor. Add thyme, basil, salt, and pepper. Stir well to coat the vegetables in seasoning.
Step 3: Sprinkle the flour over the vegetables and stir constantly for 2–3 minutes to create a roux. This will help thicken the soup.
Step 4: Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the soup to a boil, then reduce heat to a simmer. Add green beans and peas. Cover and simmer for 15–20 minutes, or until the potatoes and broccoli are tender.
Step 5: Reduce heat to low. Stir in the milk and heavy cream (if using). Continue cooking over low heat for 5–10 minutes without boiling. If using, stir in Parmesan cheese until melted. Adjust salt and pepper to taste. Serve warm.
Variation
- Swap out or add vegetables like corn, mushrooms, spinach, kale, or butternut squash based on seasonality or availability.
- Use plant-based butter, oat milk, and coconut cream to make the soup vegan.
- Add cooked quinoa, brown rice, or pasta for a heartier meal.
- Spice it up with a pinch of cayenne pepper or red pepper flakes.
- Blend half the soup with an immersion blender for a smoother texture while keeping chunks intact.
- Use sweet potatoes instead of white potatoes for extra sweetness and nutrients.
Cooking Note
To avoid curdling, do not allow the soup to boil after adding milk or cream. Use freshly chopped vegetables for the best texture and flavor, but frozen vegetables work as a great time-saving alternative. If your soup thickens too much after cooling, simply thin it out with additional broth or milk when reheating. Grated Parmesan cheese adds a subtle salty depth but can be omitted for a dairy-free version.
Serving Suggestions
Serve Creamy Vegetable Soup with a slice of crusty artisan bread, a warm dinner roll, or cheesy garlic toast. It also pairs beautifully with a green salad dressed in vinaigrette. For added protein, consider pairing it with a side of baked tofu, roasted chickpeas, or a grilled cheese sandwich. This soup is also perfect served in a bread bowl for a cozy presentation.
Tips
- Dice vegetables uniformly to ensure even cooking.
- Stir frequently after adding the flour to prevent sticking and ensure a smooth base.
- Let the soup sit for 10 minutes before serving to allow flavors to develop.
- Use low-sodium broth to control the saltiness.
- Fresh herbs like parsley or chives can be added before serving for a burst of freshness.
- Freeze without milk or cream and add dairy only when reheating for better texture.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
Calories: 280 per serving
Protein: 8g
Sodium: 540mg
FAQs
Can I make this soup dairy-free?
- Yes. Replace butter with olive oil, milk with unsweetened almond or oat milk, and skip the cream or use coconut milk for a creamy texture.
How can I thicken the soup without flour?
- You can use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water), mashed potatoes, or blended white beans as a natural thickener.
Can I freeze this soup?
- Yes. Let the soup cool completely and store in airtight containers. For best results, freeze without milk or cream and stir it in fresh when reheating.
Can I use frozen vegetables?
- Absolutely. Frozen veggies are convenient and nutritious. Just add them during the simmering step and reduce cooking time slightly.
What kind of potatoes work best?
- Yukon gold or russet potatoes work well due to their starchy texture, which helps naturally thicken the soup.
Conclusion
Creamy Vegetable Soup is a nutritious and comforting recipe that brings warmth and satisfaction in every spoonful. It’s easy to prepare, highly customizable, and ideal for both vegetarians and meat-lovers alike. Whether you’re cooking for your family, stocking your freezer, or simply seeking a healthy way to use up vegetables, this recipe is a reliable go-to. With its creamy broth, vibrant vegetables, and rich flavor, it’s a delicious way to nourish your body and enjoy a cozy meal any time of year.