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. ‚Äď 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 ‚ÄĒ 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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68 comments… Leave a Comment
  • Lynn June 11, 2017, 8:33 pm

    Thank you your recepie was absolutely delicious. I added some parsnips and some home grown tomatoes. Thanks again.

  • vegetable puree suppliers May 16, 2017, 10:00 am

    Great recipe! thank you so much i will do one of this for my family

  • Hilarie February 20, 2017, 9:49 am

    Have you ever made this adding fresh or canned tomatoes? I’m planning on making this later today and was thinking of adding tomato but I don’t want to ruin it…

    • Joanne February 20, 2017, 1:48 pm

      Hi, We have never added tomatoes to this. I don’t think you will ruin the soup by adding them, though ūüôā

  • chelsea February 13, 2017, 1:28 pm

    this soup was jsut so delicious , i hate soup and i mean ahte soup, we only had it because the husband was poorly and wanted something easy to eat but healthy also, we tweaked it a little and put sweet potato and normal potato in and left out the celery for leeks, and coconut milk but tasted amazing
    recommend to everyone to try to make this

  • Heather January 5, 2017, 10:43 pm

    Hi Joanne! I could find new potatoes – only the tiny baby ones… What do you the the weight of the potatoes would be? Thank you!!! I’m so excited to try this soup!

    • Joanne January 6, 2017, 12:39 pm

      Hi Heather, You will need about a pound of potatoes — a little less or more is fine. This soup is pretty flexible. Hope you enjoy!

      • Heather January 6, 2017, 3:29 pm

        Thanks Joanne! I just finished a batch and it’s absolutely amazing and SO easy!!!! I loved it!!

  • Melissa January 2, 2017, 10:32 pm

    I’m still simmering the soup, I live at a high elevation so it takes a little longer to cook the veggies…
    wondering though how broccoli would be in it? I’m on the fence bout adding it..?

    • Joanne January 4, 2017, 1:24 pm

      Hi Melissa, Broccoli will taste great in the soup, but the color will turn brown.

  • anahi November 17, 2016, 5:48 pm

    Hello everyone, well i havent really tryed any soup like this and i wanna give it a try and give some to my kiddos, i just have one question! Would it have the same flavor if i dont put the red pepper flakes?. And or if i dont put garlic on it since my hubby dont quite like em’ or i should just ask if u can tell there is any garlic ūüėČ well still cant wait to try this out! Thanks for the recipe.

    • Joanne January 4, 2017, 1:24 pm

      Both the garlic and red pepper flakes can be left out.

  • Dana October 31, 2016, 3:10 pm

    Tried it and loved it. Thanks!

  • 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.


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