Quick and Easy Creamy Vegetable Soup Recipe

How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes. Jump to the Creamy Vegetable Soup Recipe or read on to see our tips for making it.

How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes.

We have been making this soup for years. It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend with a little cream or coconut milk and you’re done.

3-Ingredient Tomato Soup RecipeYOU MAY ALSO LIKE: This Three Ingredient Tomato Soup Recipe. We combine butter, tomatoes — canned or fresh, and onion. After some simmer time, it turns into a velvety, delicious tomato soup. A must make!

By the way, this vegetable soup is easy to adapt. Make it gluten-free, vegetarian, or vegan. I’ve shared how below.

How to Make Our Quick and Easy Creamy Vegetable Soup

This soup comes together quickly. It’s also light on the prep.

How to Make Our Quick and Easy Creamy Vegetable Soup Recipe

The real trick to making this soup is cutting all the vegetables a similar size. We start by cooking onions, carrots, and celery in a big pot until softened. Then we add potatoes, garlic, stock, and herbs.

We start by cooking onions, carrots, and celery in a big pot until softened. Then we add potatoes, garlic, stock, and herbs.

After simmering for 15 minutes, the vegetables will be soft.

Add fresh herbs to the soup for flavor.

Remove the herbs (I cannot even count how many times I’ve forgotten a bay leaf!). Then blend the soup until smooth. At this point, we like to add a splash of cream or half-and-half. You can skip it or use a dairy-free option like coconut milk.

Recipe Substitutions for Gluten-Free, Vegetarian, and Vegan Diets

Substitutions for Gluten-Free, Vegetarian, and Vegan Diets

This recipe is easy to adapt. Here’s how to change the recipe for specific diets:

Gluten-free Vegetable Soup: Some store-bought stocks contain gluten. Look for stock or broth that mentions it is gluten-free on the packaging. You could also consider homemade stock.

Vegetarian and Vegan Vegetable Soup: Replace the chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk. You could also add some drained and rinsed white beans to the soup while it simmers. Once blended, they will add to the soup’s creamy texture.

Easy Vegetable Lasagna RecipeYOU MAY ALSO LIKE: This Easy Vegetable Lasagna Recipe with tender zucchini, yellow squash and roasted red peppers cooked in a light tomato sauce. So simple and easily adaptable.

Make Ahead Tips

Refrigerate the soup up to 3 days. Or, freeze up to 3 months. The soup will become very thick after freezing. When reheating, add more stock or water to thin it out until your desired consistency.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Quick and Easy Creamy Vegetable Soup Recipe

  • PREP
  • COOK
  • TOTAL

This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.

Makes 4 to 5 Servings

You Will Need

1 large onion

1 pound carrots, peeled

4 celery sticks

1 tablespoon olive oil

Salt

1/4 teaspoon crushed red pepper flakes

3 medium thin-skinned potatoes (or 6 small potatoes)

3 garlic cloves, peeled and halved

3 cups chicken or vegetable stock

2 bay leaves

3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)

1/4 cup half-and-half, cream, or coconut milk

Directions

  • Prepare Soup
  • Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.

    Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.

    Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).

    Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes

    • To Finish
    • Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

      Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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34 comments… Leave a Comment
  • Dana October 31, 2016, 3:10 pm

    Tried it and loved it. Thanks!

    Reply
  • Felishia May 25, 2016, 8:28 pm

    Made this the other night, very yummy and easy to throw together. I was wondering if it could be frozen or if that would alter the texture? Next time I think I will add some leeks, kale and maybe a diced apple to the pot while it’s simmering. I love that you can build or take away from recipes like this!

    Reply
    • Joanne May 26, 2016, 3:58 pm

      Hi Felishia, This soup can definitely be frozen and should keep for a few months. We do it all the time and have never found a change in texture.

      Reply
  • Ken Doran December 30, 2015, 8:49 am

    Made this soup as a starter for Christmas lunch and everyone loved it. My 7 year old grandson asked me to make another Batch so he could take it home.

    Reply
  • john nolan December 23, 2015, 2:39 am

    loved this, i did add 1 leek, and i strained it,as my family dont like the BITS!!!.i also added a squeeze of half a lemon. i then put aside for 1 day, it was out of this world.

    Reply
  • Chloe Davison October 21, 2015, 2:50 pm

    I’m making this for my GCSE cooking practical as it is a great recipe and quick to make but I’m wondering what and where you can get red pepper flakes from?

    Reply
    • Joanne December 22, 2015, 1:34 pm

      Most grocery stores sell them in the spice aisle.

      Reply
  • MRS BEVERLEY FRANK U.K March 15, 2015, 2:33 pm

    JUST BY CHANCE SEEN YOUR RECIPE ON LINE SO DECICED TO GIVE IT A TRY, WELL WHAT CAN I SAY, ABSOLUTELY DELICIOUS AND SO EASY TO MAKE, MY HUSBAND LOVES IT, NICE WITH CRUSTY BREAD, A HEARTWARMING SOUP FULL OF GOODNESS, THANK YOU. WELL DONE

    Reply
  • Kristin November 12, 2014, 9:59 pm

    Thank you so much for this recipe. My dad had throat surgery followed by radiation and was unable to eat solid food for weeks. I searched for pureed soup recipes and found this one. It became one of the few he could enjoy while his throat was healing and is part of my regular rotation now. I often add a can of chickpeas–still purees beautifully and is so hearty and delicious.

    Reply
    • Joanne November 26, 2014, 3:07 pm

      Oh my goodness, we’re so sorry about your dad! Thanks for coming back and sharing, we’re thrilled the hummus went down well.

      Reply
  • Madeline August 14, 2014, 10:03 pm

    I somewhat added the veggies, along with red peppers & cauliflower. So…so…yummy. Didn’t have cream, so I substituted 1c h2o for 1c milk & turned out awesome! So good… Thank you!

    Reply
  • Deema Mauladad April 23, 2014, 12:26 am

    Can I give this ten stars?!?! SO delicious, my first time making soup ever!!!!!!

    Reply
    • Joanne April 23, 2014, 2:10 pm

      Glad you loved it!

      Reply
      • Michelle ccraddock February 13, 2016, 8:10 pm

        What can you use in place of cream
        ? Coconut or almond milk? Im vegen.

        Reply
        • Joanne March 3, 2016, 8:48 pm

          Coconut milk would be delicious!

          Reply
  • Deema April 21, 2014, 11:50 pm

    Amazing!!! My first time making any kind of soup and it turned out great. No one would have guessed it was my first soup! Thank you for a great simple recipe 🙂

    Reply
    • Joanne April 23, 2014, 2:15 pm

      You are welcome! Glad you liked it.

      Reply
  • Ann April 12, 2014, 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
  • Pat Firmani November 25, 2013, 2:29 pm

    Really good!

    Reply
  • Dianna September 2, 2013, 10:00 pm

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

    Reply
  • asia July 3, 2013, 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!

    Reply
  • Carol February 8, 2013, 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

    Reply
    • Joanne February 8, 2013, 12:55 pm

      thank you!

      Reply
  • Rhea February 3, 2013, 3:43 pm

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

    Reply
    • Joanne February 4, 2013, 9:43 am

      So happy it turned out for you!

      Reply
  • Lena January 24, 2013, 12:20 am

    How many calories per serve?

    Reply
  • Alison December 17, 2012, 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.

    Reply
  • Lisa December 5, 2012, 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
  • Linda February 3, 2012, 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.

    Reply
  • Amy December 18, 2011, 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
  • Pam December 14, 2011, 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
  • Jessica December 14, 2011, 1:11 am

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

    Reply

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