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Easy and Creamy Vegetable Soup Recipe

by on December 13, 2011 · 17 comments

Easy and Creamy Vegetable Soup Recipe

 

We woke up this morning with a long list of to-dos, by noon, not one of the items on that list was crossed off. We were spinning our wheels. Ever had a day like that?

By 2pm, nothing changed, so we closed up shop, went into the kitchen and made this soup. We’ve made this creamy vegetable soup recipe before and actually shared it in 2009, but instead of just re-posting, we thought we would go a little deeper and show you the step-by-steps. This soup is comfort in a bowl for us, but also for others. A dear friend has made this for her family since 2009, in fact when her father became ill, this was one of the meals she would make in her Maryland kitchen, package up and send to Florida. You have no idea how quickly our hearts beat when we found that out.

So, make the soup. Make it on a cold night, make it for family. Just make it, we hope you will be better for it.

-Joanne

How to Make Our Creamy Vegetable Soup Recipe

You will need a large pot for this soup, everything happens in it. Don’t you just love one-pot meals?

Heat the pot over medium-high heat, add some olive oil (or butter), and then add coarsely chopped onions, carrots and celery. Give the veggies a couple pinches of salt and cook for 5-10 minutes until they become soft. Next, add in some potatoes and a few garlic cloves that have been cut in half.

Give the potatoes a few minutes then add chicken stock. By the way, if you wanted to use vegetable stock instead, you totally could.

Next, add a couple bay leaves and some fresh thyme. If you don’t have fresh thyme just add a teaspoon or so of dried thyme.

Allow the soup to cook 10-15 minutes until the potatoes are can be easily pierced with a fork. Now, use an immersion blender to puree the soup. You could also use a food mill or stand blender, just make sure you work in batches.

Pour in some cream or half-and-half and add a few red pepper flakes then taste for seasoning. We usually season the soup pretty heavily.

That’s it. Serve with croutons or as is. Keep the soup in the fridge up to 3 days or package and freeze up to three months.

Easy and Creamy Vegetable Soup Recipe Did you enjoy our creamy vegetable soup recipe? If so, you may also enjoy these:

  • Curried Apple, Potato and Carrot Soup Recipe from Inspired Taste
  • Creamy Winter Vegetable Soup Recipe from The Cooking Channel
  • Sausage and Kale Soup Recipe from Inspired Taste
4.8 from 4 reviews

Creamy Vegetable Soup Recipe
 
Prep time
Cook time
Total time
 
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian version of this soup, replace chicken stock with vegetable stock.
Created By:
Yield: 4
You Will Need
  • 2 tablespoons olive oil
  • 1 pound carrots, peeled, 1/2-inch dice
  • 1 large onion, 1/2-inch dice
  • 4 celery sticks, 1/2-inch dice
  • 3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
  • 3 garlic cloves, peeled and halved
  • 3 cups chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme (substitue: 1 teaspoon dried thyme)
  • 1/4 cup half-and-half or heavy cream
  • 1/4 teaspoon red pepper flakes
  • salt to taste
Directions
  1. Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.
  2. Add potatoes and garlic halves; cook 5 minutes.
  3. Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
  4. Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
  5. Add half-and-half and red pepper flakes, taste for seasoning, add salt if necessary.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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17 Comments

1 Jessica December 14, 2011 at 1:11 am

I am so glad y’all decided to reshare this! I can’t wait to make it!

Reply

2 Pam December 14, 2011 at 7:04 pm

Thank you for posting this. I had creamed veggie soup at a local sandwich shop last week and had been looking for a recipe. This sounds delicious! Appreciate the printer friendly version.

Reply

3 Amy December 18, 2011 at 9:55 pm

Oh my gosh, this looks so wonderful. Since the temp in NYC has finally dipped into the 20s, soup is on my mind all the time! This will be a nice one to add to my repertoire. Thanks! Can’t wait to try it :)

Reply

4 Linda February 3, 2012 at 8:57 pm

I’m not a big fan of chunky vegetable soups, though I do enjoy the flavor. This is perfect, I can have my veggies and eat them, too. Thanks so much for the details.

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5 Lisa December 5, 2012 at 5:05 pm

This soup is yummy! The first time I made it for a sick friend and left out the red pepper flakes due to his dietary restrictions. The second time I made it for my family and I used the red pepper flakes. That was the only deviation from the recipe. Very tasty indeed!

Reply

6 Alison December 17, 2012 at 7:22 pm

Made this with some purchased frozen mixed veggies (Carrots/Brocolli/Cauliflower I found a bit dried out in my freezer (had lots of ice crystals on them) . Rinsed them off, and added 1/4 onion a one grated raw potato (no skin) and one garlic clove then started cooking as per the instructions. Turned out great using no salt chicken broth (tetra-pack) and I added some italian seasoning, and also added a bit of white cooking wine (each contains a bit of salt). One problem (my fault) is that is I blended it with my stick blender way too much and ended up with it too goopy, and I think (as in the recipe photo) a bit grainy would have been better.

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7 Lena January 24, 2013 at 12:20 am

How many calories per serve?

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8 Rhea February 3, 2013 at 3:43 pm

I did a version of this recipe. Just kind of winged it and it came out well! Thank you.

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9 Joanne February 4, 2013 at 9:43 am

So happy it turned out for you!

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10 Carol February 8, 2013 at 10:37 am

Love you guys! I make a version of this soup without the cream. Delicious, just not as rich. Tx for sharing all your stuff!
arol

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11 Joanne February 8, 2013 at 12:55 pm

thank you!

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12 asia July 3, 2013 at 3:51 pm

Thank you for this amazing soup! I make it at least once a week….even in the summer. My kids are even hooked on it!

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13 Dianna September 2, 2013 at 10:00 pm

I’ve been making a soup very similar to this since 1975.

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14 Pat Firmani November 25, 2013 at 2:29 pm

Really good!

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15 Ann April 12, 2014 at 3:38 pm

I puree all kinds of soup all the time. I just like the smooth texture, no chunks, and that the flavors blend together. Just love my immersion blender! Thanks for posting. I hope more people start pureeing!

Reply

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