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 watch our quick recipe video showing you how we make it.

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 Quick and Easy Creamy Vegetable Soup

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

How to Make Quick and Easy Creamy Vegetable Soup

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.

Adding the Vegetables

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

Add thyme and bay leaves

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.

Making it extra creamy

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. Jump to the Vegetable Lasagna Recipe.

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.

Quick and Easy Creamy Vegetable Soup Recipe

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 to 5 medium)

4 celery sticks

1 tablespoon olive oil

Salt

1/4 teaspoon crushed red pepper flakes

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

3 garlic cloves, peeled and halved

3 cups chicken or vegetable stock, see how to make chicken 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

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. 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.

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

Nutrition Per Serving: Calories 234 / Protein 6 g / Carbohydrate 41 g / Dietary Fiber 7 g / Total Sugars 8 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 6 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

80 comments… Leave a Comment
  • Emily leask June 18, 2018, 11:07 am

    I am going to attempt this recipe in my DT cooking class so hopefully this will taste nice x✨

    Reply
  • David June 17, 2018, 4:21 pm

    Really good. I used 3 small potatoes instead of the 6 and used a peeled chayote squash. For those of you who have never tasted chayote squash, to me it’s the best squash I have ever tasted and highly recommend it.

    Reply
  • Katie Ramella May 30, 2018, 7:07 pm

    Made this soup for a friend that needed puréed food for medical reasons. It was so great that I would make it for any occasion. Thanks for sharing !!!!

    Reply
  • Fay May 2, 2018, 11:09 pm

    Hi, Would this work using carrot, cabbage, sweet potato and a handful of spinach? That’s all I have on hand right now. Thanks

    Reply
    • Joanne May 4, 2018, 12:04 pm

      Hi Fay, This soup works with most veggies. Adding spinach will taste great, just keep in mind that the combo of sweet potato and green spinach might make the soup look brown. It should still taste amazing, though!

      Reply
  • Prue April 25, 2018, 7:42 am

    Thanks for sharing such a simple recipe, I can’t wait to try this one! If I was to add zucchini, how much would you recommend and would I need to increase the chicken stock content? (Novice cook here!). Thanks 🙂

    Reply
    • Adam May 1, 2018, 1:37 pm

      Hi Prue, Zucchini won’t require additional stock since it breaks down with cooking. A medium or large zucchini would be a nice addition.

      Reply
  • Kurt Galloway April 20, 2018, 11:14 pm

    what if we want to add in some corn afterwards?

    Reply
    • Adam May 1, 2018, 1:48 pm

      Adding more veggies is never a bad idea.

      Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: