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

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66 comments… Leave a Comment
  • 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.


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