This creamy vegetable soup recipe is quick, easy, and made in one pot! It’s incredibly delicious, made with a short list of healthy ingredients, and ready in 35 minutes.
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I’ve been making this creamy vegetable soup recipe for over 15 years. It’s a staple recipe for my family, and we make it whenever we need comfort or an easy meal.
This recipe is for a blended vegetable soup. For a brothy veggie soup, see this easy vegetable soup.
Key Ingredients
- Vegetables: I love onion, garlic, carrots, and celery in this vegetable soup.
- Potatoes: I add a pound of potatoes so that our soup blends into a thick and creamy soup. I prefer thin-skinned potatoes like Yukon Gold and don’t peel them. You can substitute with winter squash or sweet potatoes.
- Broth:Â This recipe calls for vegetable broth or chicken broth. You can make your own or buy it. When looking for store-bought veggie broth, I go for the brands that include mushrooms (these tend to have more flavor).
- Thyme and bay leaves: I love these for their classic flavor. You can use fresh or dried.
- Something creamy:Â When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.
How to Make Creamy Vegetable Soup
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, and it is ready to eat.
The real trick to making this soup is cutting all the vegetables to a similar size. I cook onions, carrots, and celery in a big pot until softened. Then, I add potatoes, garlic, broth, and herbs.
The vegetables will be soft after simmering for 15 minutes. Remove the herbs (I cannot even count how many times I’ve forgotten a bay leaf!). Then, blend the vegetables into a creamy soup.
At this point, I love adding a splash of cream. You can skip it or use a dairy-free option like coconut milk. The soup is thick, creamy, and delicious. It’s amazing all by itself, but I love topping it with some homemade croutons.
Storing Creamy Vegetable Soup
Creamy vegetable soup lasts in an airtight container in the fridge for up to 4 days. You can also freeze it! Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge.
To reheat, add to a saucepan over medium-low heat and cook, stirring occasionally, until hot. You can also microwave it. Use a spoon or whisk to bring the soup back together if the soup is separated.
More Creamy Vegetable Soup Recipes
- Roasted Butternut Squash Soup
- Easy Potato and Leek Soup
- Creamy Roasted Cauliflower Soup
- My Favorite Broccoli and Cheddar Soup
Easy Creamy Vegetable Soup
- PREP
- COOK
- TOTAL
You will love this easy, delicious, and creamy vegetable soup. Don’t worry too much about how you prep the vegetables. You should be fine as long as they are all of a similar size. Since this is a blended soup, you do not need to mince the garlic cloves. Just peel and cut them in half.
Watch Us Make the Recipe
You Will Need
1 large onion
1 pound (450g) carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound (450g) thin-skinned potatoes (3 medium)
3 garlic cloves, peeled and halved
3 cups (710ml) vegetable broth or chicken broth
2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup (60ml) half-and-half, cream, or coconut milk
Directions
1Chop the onion, carrots, and celery into 1/2-inch chunks.
2Chop the potatoes into 1/2-inch chunks and set aside from the other veggies.
3Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with 1/2 teaspoon of salt and add the red pepper flakes.
4Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.
5Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
6Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
7Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them.
8Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
9Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.
Adam and Joanne's Tips
- Vegan vegetable soup: Use either homemade or store-bought vegetable broth, and look for one heavy on mushrooms for the most flavor. Add full-fat coconut milk or cashew cream at the end.
- The nutrition facts provided below are estimates.We did include 1/4 cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add to your tastes.
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This soup is mouthwatering ngl, I didn’t quite follow the recipe (haven’t had garlic at home) yet it was still fire
Amazing taste and so easy to make.
Hi Lisa, I am so happy you enjoyed it!