Quick and Easy Creamy Vegetable Soup

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 recipe video showing you how we make it.

Watch Us Make The Vegetable Soup

How to Make Quick and Easy 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 with a little cream or coconut milk, and you are done. If you are looking for a brothy vegetable soup, try our Easy Homemade Vegetable Soup (it’s made with lots of veggies and a light tomato broth).

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

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
Add thyme and bay leaves

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

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 using 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.

Make Ahead Tips

Refrigerate the soup for 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

More Easy Soup Recipes

  • Easy Sausage and Potato Soup — You will love this easy potato soup recipe with Italian sausage, potatoes, garlic, and kale.
  • Simple Ham and Cabbage Soup — This soup with cabbage and ham is hearty, healthy, easy to make, and tastes fantastic.
  • Three Ingredient Tomato Soup — You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can.
  • Creamy Homemade Potato Soup — You will love this easy soup with potatoes, veggies, garlic, and a luscious creamy broth.
  • Lentil Soup with Lemon and Turmeric — Meet my go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food.
  • Lemony Chicken Vegetable Soup — This lemon chicken and vegetable soup checks all the boxes. It’s hearty, healthy, satisfying, and tastes incredible.
  • Roasted Butternut Squash Soup — Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a silky smooth butternut squash soup.

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

  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

97 comments… Leave a Comment
  • Elizabeth September 30, 2018, 8:59 pm

    I was looking for a quick and easy soup for a chilly fall night – this is delicious! I took one reviewer’s recommendation and roasted all the veggies and garlic and included some sweet potato and butternut squash. The roasting really brings out the natural sweetness and the celery and onion add a savory balance. It made enough for 2 meals for our family of 2 adults and 1 child and it was heart enough to eat as a vegetarian meal. Highly recommend this recipe!

  • mulamu mulamu September 6, 2018, 5:29 pm

    I’ll definitely try it out 😊😊

  • Stephanie B August 22, 2018, 11:04 pm

    I roasted my veggies first on a sheet pan on 400. Roast until they have some good carmelization. I chose carrots, red onion, garlic, celery, and butternut squash. I ommited the potato because the butternut squash took it’s place. I still used the fresh thyme which I roasted with the veggies then discarded. Once blended you can add any spices…a great twist is some curry and ginger. Goes great with the coconut milk. It “warms” it up. So good!

  • Ilk July 21, 2018, 3:45 am

    Hi, Can i add pumpkin to this soup to make it sweeter? Would i put it in the same time as the potatoes?

    • Joanne July 26, 2018, 5:55 pm

      Yes, absolutely. I’d add it with the potatoes.

  • 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✨

  • 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.

  • 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 !!!!

  • 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

    • 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!

  • 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 🙂

    • 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.

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

    what if we want to add in some corn afterwards?

    • Adam May 1, 2018, 1:48 pm

      Adding more veggies is never a bad idea.

  • 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

  • Michele March 12, 2018, 10:23 am

    Mine turned out very thick. Is that right? Thinking I should add more vegetable broth?

    • Adam May 1, 2018, 1:47 pm

      Hi Michele, The soup is creamy and thick, but if it is too thick for you, add a splash more broth.

  • 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.


Leave a Comment/Review

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: