Creamy Vegetable Soup is a comforting bowl of goodness filled with tender veggies swimming in a smooth, creamy broth. It’s packed with carrots, celery, potatoes, and peas, all cooked until soft and cozy. This soup hits the spot when you need something warm and soothing without being too heavy.
I love making this soup when I want a quick, wholesome meal that feels like a big hug in a bowl. It’s super easy to whip up, and I usually add a sprinkle of fresh herbs like parsley or thyme to brighten it up. Sometimes, I blend part of the soup to give it that velvety texture while still keeping some veggies chunky for a nice bite.
My favorite way to enjoy this soup is with a slice of crusty bread or a grilled cheese sandwich on the side. It’s perfect for chilly days or when you just want something simple and nourishing. Plus, it’s so flexible that I often toss in whatever vegetables I have on hand, making each batch a little different but always delicious.
Key Ingredients & Substitutions
Butter: This adds richness and helps soften the veggies. You can swap it for olive oil or vegan butter if you prefer a dairy-free option.
Vegetables: Carrots, broccoli, mushrooms, and celery create great flavor and texture. Feel free to add zucchini or potatoes if you like.
Flour: It helps thicken the soup. For gluten-free, use a bit of cornstarch or a gluten-free flour blend instead.
Vegetable Broth: Using a good quality broth adds depth. If you want a lighter soup, use water with added herbs.
Heavy Cream: This makes the soup creamy and smooth. For a lighter or vegan version, try coconut milk or cashew cream.
Cheddar Cheese: Adds a cheesy flavor but is optional. You can skip it or replace it with a dairy-free cheese for a vegan twist.
How Can I Make the Soup Creamy Without Over-Blending?
Blending part of the soup gives it creaminess while keeping some texture. Here’s how to do it:
- Remove about one-third of the soup once veggies are soft.
- Use an immersion blender or regular blender to puree this portion until smooth.
- Stir the pureed part back into the pot with the rest of the soup.
This keeps the soup thick and creamy but still chunky and fresh-tasting. Avoid over-blending everything or the soup might lose its inviting vegetable texture.
Equipment You’ll Need
- Large pot – I like it because it fits all the ingredients and heats evenly.
- Wooden spoon or spatula – perfect for stirring as the veggies cook and preventing sticking.
- Immersion blender or regular blender – makes blending part of the soup easy and smooth.
- Measuring cups and spoons – help you get the ingredients just right for the best flavor.
- Knife and cutting board – essential for chopping the vegetables before cooking.
Flavor Variations & Add-Ins
- Swap broccoli for cauliflower or green beans for different vegetable flavors.
- Add cooked chicken, ham, or bacon for a meaty twist.
- Stir in a pinch of smoked paprika or curry powder to add some warmth and spice.
- Use different cheeses like mozzarella or pepper jack for a new flavor kick.
Creamy Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- ½ cup celery, diced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the veggies, 25 minutes to cook, and a few minutes to blend and finish the soup. Total time is around 35-40 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until they become soft and fragrant, about 3-4 minutes.
2. Cook the Vegetables:
Add the diced carrots, celery, broccoli florets, and sliced mushrooms to the pot. Stir and cook for 5-7 minutes until the vegetables start to soften.
3. Make the Roux:
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly to get rid of the raw flour taste.
4. Add Broth and Simmer:
Slowly whisk in the vegetable broth so no lumps form. Add thyme, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the veggies are tender.
5. Blend Part of the Soup:
Take about one-third of the soup and blend it using an immersion blender or in a regular blender until smooth. Return the pureed soup back to the pot and stir well to give it a creamy texture while keeping some vegetable pieces.
6. Finish the Soup:
Stir in the heavy cream and cheddar cheese (if using). Heat gently until the cheese melts and the soup is warm, but don’t let it boil. Season with salt and pepper to your liking.
7. Serve and Enjoy:
Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm. This soup goes beautifully with toasted bread or a grilled cheese sandwich on the side.
Equipment You’ll Need:
- Large pot for cooking
- Wooden spoon or spatula for stirring
- Immersion blender or regular blender for pureeing part of the soup
- Measuring cups and spoons
- Knife and cutting board for chopping vegetables
Flavor Variations & Add-Ins:
- Swap broccoli for cauliflower or add green beans for a different twist.
- Add cooked chicken, ham, or bacon pieces to make it heartier.
- Sprinkle in smoked paprika, curry powder, or your favorite herbs for extra flavor.
- Try different cheeses like mozzarella or pepper jack instead of cheddar.
- Use coconut milk or cashew cream if you want a dairy-free creamy soup.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables work well! Just add them a bit earlier during cooking since they release extra moisture. You may need to simmer a little longer to thicken the soup.
How Do I Store Leftover Creamy Vegetable Soup?
Cool the soup completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally.
Can I Make This Soup Vegan?
Absolutely! Use olive oil instead of butter, replace heavy cream with coconut milk or cashew cream, and skip the cheese or use a plant-based alternative.
What Can I Use Instead of All-Purpose Flour to Thicken?
Gluten-free flour blends or cornstarch work great. If using cornstarch, mix it with a little cold water before adding to avoid lumps, then stir into the soup near the end of cooking.