Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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 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 are done.

3-Ingredient Tomato Soup RecipeTry this Three Ingredient Tomato Soup Recipe with butter, tomatoes — canned or fresh, and onion. After some simmer time, it turns into a velvety, delicious tomato soup. A must make!

How to Make Quick and Easy Creamy Vegetable Soup

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.

Here’s another easy soup recipe: Try our Easy Sausage and Potato Soup. It’s delicious!

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

Easy Vegetable Lasagna RecipeTake a look at this Easy Vegetable Lasagna Recipe with tender zucchini, yellow squash and roasted red peppers cooked in a light tomato sauce.

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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87 comments… Leave a Comment
  • Teresa Freis October 27, 2017, 1:37 pm

    Do I use canned coconut milk or the type in a carton?

    • Joanne October 27, 2017, 4:51 pm

      Both canned or boxed (carton) coconut milk will work. Just make sure it is not sweetened.

  • Heather October 22, 2017, 12:27 pm

    To my shame I have never made soup and followed your recipe but had no potatoes so did without also no crushed pepper so used bit of crushed chilli pepper . It was delicious so thank you for inspiring me. I will definitely be making this over and over again haha

  • Shannon October 18, 2017, 8:54 pm

    This was EXCELLENT!! The only thing I did differently was add a TBSP of turmeric, since it’s super good for you, the exact same color of the soup, and you can’t taste it. This will be a regular in our home.

  • Judith sarrie October 10, 2017, 11:37 am

    My husband and I went to Britain and every where we went they served this wonderful creamy vegetable soup with homemade bread. When I got home I found your wonderful recipe. It tasted just the same as I remember. It brought back so many good memories from our trip. Thank you

  • karen cawley October 7, 2017, 3:38 am

    Unusually, Myself and my three children all loved the creamy vegetable soup. I will now give it to them every week until they are bored with it. YUM!!!

  • Marcy September 24, 2017, 7:16 pm

    Could the carrots be substituted with fresh tomatoes from the garden?

    • Joanne November 16, 2017, 3:38 pm

      Tomatoes would be really nice in this soup.

  • Helen September 19, 2017, 11:58 am

    Hi, silly question but how much is a cup of stock please. My son has got to make this at school and it’s looks a good recipe to try

    • Joanne November 16, 2017, 3:42 pm

      1 cup equals 235 ml.

  • Jazimine September 13, 2017, 7:50 pm

    This recipe turned out great! I tried it because of all the good reviews and I’m happy I did. I’m a bit of a novist cook so this was perfect. Very basic ingredients, easy and quick prep, spices can be used again in multiple recipes and gave it a robust flavor, relatively quick and pretty fool-proof. We ate this over jasmine rice and everyone including my toddler loved it! Thanks!!!

  • Maggie Obrien September 11, 2017, 1:20 pm

    Coconut, as in the canned version? I hope to make this vegan

    • Joanne November 16, 2017, 3:41 pm

      You can use canned or the coconut milk found near milk in the dairy aisle.

  • Ophelia Chan August 17, 2017, 11:31 pm

    Can I substitute Greek yogurt for heavy cream to make the soup creamy at the end? THANKS.

    • Joanne November 16, 2017, 3:42 pm

      Yes, that is a great idea!


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