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

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


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


  • 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. Never run out of inspiration with our free weekly email with easy and delicious recipes! Enter your email address below:

68 comments… Leave a Comment
  • Solita April 18, 2018, 8:46 pm

    I made this soup for my dad and uncle and they almost fought over it. And guess what I added bread croutons to it and God it was yummy

  • Jean March 9, 2018, 4:28 pm

    My husband is dairy free, what could be used in place of cream?

    • Joanne March 10, 2018, 11:52 am

      Hi Jean, Any unsweetened nut milk could work in place of the cream. You can also just leave it out.

  • Darlene January 22, 2018, 9:22 pm

    Made this soup tonight and it’s cold, rainy and miserable outside, so perfect night for this! I count calories and love that you have the nutritional information available! Yummy!

  • Kelly January 14, 2018, 8:29 am

    I’ve been looking for soups to make with the immersion blender my husband got me for Christmas, this one looks so delicious!! And easy (who doesn’t like easy?). I’ve already made your 3- ingredient tomato soup and it was such a hit, my mouth is watering just thinking about it. I’m positive this one will be just as delicious.

  • Nicole January 9, 2018, 7:22 am

    Absolutely delicious used leaks instead of celery will be making again thank you

  • Laura January 4, 2018, 8:42 pm

    I have made this soup several times and love it!! I serve it with a dollop of greek yogurt and a sprinkle of parmesan cheese. Delish! Thanks for a GREAT recipe!

  • Anna November 28, 2017, 2:38 am

    This soup is one of our favorites! We are big fans of creamy soups, and my husband loves the heat that the red pepper flakes add. This soup is delicious and healthy at the same time. We enjoy eating it with some French bread on the side. (: Thanks for a great recipe!

  • Mickey November 5, 2017, 4:52 am

    I made this soup almost to the letter. I left out the red pepper and bay leaves, but added some black pepper. As a single bloke I am always looking for healthy easy recipes to add to my list, this fits the bill in all respects. Tasty, simple, cheap and of course I can freeze what I don’t eat when I make it for a later day. Spot on guys!


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 Policy.

Did you make it? How was it?:


Previous Post: Next Post: