Easy and Creamy Vegetable Soup Recipe

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.


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:

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  • Creamy Winter Vegetable Soup Recipe from The Cooking Channel
  • Sausage and Kale Soup Recipe from Inspired Taste
4.8 from 10 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
  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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33 comments… Leave a Comment
  • 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!

    • 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.

  • 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.

  • 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.

  • 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?

    • Joanne December 22, 2015, 1:34 pm

      Most grocery stores sell them in the spice aisle.

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


  • 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.

    • 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.

  • 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!

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

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

    • Joanne April 23, 2014, 2:10 pm

      Glad you loved it!

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

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

        • Joanne March 3, 2016, 8:48 pm

          Coconut milk would be delicious!

  • 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 🙂

    • Joanne April 23, 2014, 2:15 pm

      You are welcome! Glad you liked it.

  • 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!

  • Pat Firmani November 25, 2013, 2:29 pm

    Really good!

  • Dianna September 2, 2013, 10:00 pm

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

  • 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!

  • 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!

    • Joanne February 8, 2013, 12:55 pm

      thank you!

  • 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.

    • Joanne February 4, 2013, 9:43 am

      So happy it turned out for you!

  • Lena January 24, 2013, 12:20 am

    How many calories per serve?

  • 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.

  • 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!

  • 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.

  • 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 🙂

  • 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.

  • Jessica December 14, 2011, 1:11 am

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


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