Creamy Vegetable Soup

Why You’ll Love This Recipe

I love how this soup is both nourishing and indulgent. It’s packed with veggies, but the creamy base gives it that rich, cozy texture that hits the spot on chilly days. I can make it all in one pot, and it reheats beautifully, making it perfect for meal prep or leftovers. It’s also easily adaptable to whatever I have on hand in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter

• Yellow onion, diced

• Garlic cloves, minced

• Carrots, sliced

• Celery stalks, chopped

• Potatoes, peeled and cubed

• Green beans, trimmed and chopped

• Corn (fresh, frozen, or canned)

• Vegetable broth

• Heavy cream or half-and-half

• All-purpose flour (optional, for thickening)

• Salt and pepper

• Fresh thyme or parsley (for garnish)

directions

1. I heat olive oil or butter in a large pot over medium heat, then sauté the onions and garlic until fragrant and soft.

2. I add carrots, celery, and potatoes, stirring them for a few minutes to begin softening.

3. I pour in the vegetable broth and bring it to a boil. Then I reduce the heat and simmer for 15–20 minutes until the veggies are tender.

4. I add the green beans and corn, letting them cook for another 5–7 minutes.

5. If I want the soup thicker, I stir together a bit of flour with some cream, then pour it in. Otherwise, I just add the cream or half-and-half and let it heat through.

6. I season with salt and pepper to taste and let everything simmer gently until creamy and well blended.

7. I serve it hot, garnished with fresh herbs or a sprinkle of black pepper.

Servings and timing

This soup makes about 6 servings. It takes roughly 15 minutes to prep and 30–35 minutes to cook, so I can have it on the table in under an hour.

Variations

I like to add spinach or kale at the end for extra greens, or swap the potatoes for sweet potatoes when I want a slightly sweeter flavor. Sometimes I blend part of the soup with an immersion blender for a smoother texture while still keeping some chunky veggies. When I want something heartier, I toss in cooked quinoa or pasta near the end.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats easily on the stove or in the microwave. If it thickens too much after chilling, I just add a splash of broth or water to loosen it up. It also freezes well — I let it cool completely and freeze it in portions for up to 3 months.

FAQs

Can I make this soup dairy-free?

Yes, I’ve made it with coconut milk or unsweetened almond milk. It’s still creamy and flavorful without the dairy.

What vegetables work best?

I use whatever I have — bell peppers, peas, zucchini, or leeks all work great. The key is balancing softer and firmer veggies so they cook evenly.

Can I use frozen vegetables?

Absolutely. I’ve used frozen veggie mixes in a pinch. I just add them during the last 10 minutes of cooking so they don’t get mushy.

How do I thicken the soup without flour?

I sometimes blend a cup or two of the soup and stir it back in. It naturally thickens the broth while keeping it gluten-free.

Is this soup freezer-friendly?

Yes, it freezes well. I avoid freezing if I’ve used dairy-based cream, though. In that case, I freeze it before adding the cream and stir it in fresh when reheating.

Conclusion

Creamy Vegetable Soup is a cozy, nourishing dish I love to make again and again. It’s flexible, flavorful, and perfect for those days when I want a bowl of something warm and filling. Once I’ve tried this easy homemade version, I never go back to store-bought — it’s just too good not to make from scratch.