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 recipe

How to Make Our Favorite 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.)

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.

A Bowl of 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 1/2 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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113 comments… Leave a Comment
  • Hannah May 20, 2020, 12:11 am

    Mostly, I followed the recipe, but in an attempt to use up extra veggies, I added extra onion and celery. Then I had to add some extra broth to keep it from being too thick. Maybe my veggie mix was a little off, but this soup just didn’t have much flavor for me. After how much I love your 3 ingredient tomato soup (my new favorite!) this one paled by comparison.

  • Melanie Trota February 8, 2020, 9:52 am

    I made this soup twice and it definitely tastes better the next day. I added a sweet potato to the mix and it was a welcomed addition. Thanks for the recipe! Mel Canada

  • M January 21, 2020, 9:17 pm

    I made this soup tonite for a friend after surgery. It is soooooo good. I made it as written. Wonderful. Thanks

  • Nico January 8, 2020, 5:04 pm

    How long will this soup last in the fridge?

    • Joanne March 16, 2021, 3:51 pm

      Hi Nico, the soup should last a few days in the fridge. If you plan to store longer, we recommend freezing it.

  • JANE AOYAGI December 30, 2019, 12:06 pm

    A great new way to prepare vegetable soup!

  • Cold and windy night November 29, 2019, 8:42 pm

    Used the items that I had on hand so I just a sweet potato and non fat 1/2 & 1/2. And my blender is on the fritz so I used a potato masher. It had mini chunks of veggies and it was fabulous! Can’t wait to try it with my new new blender. Chick peas aka garbanzo beans will thicken it up as well.

  • Francine November 20, 2019, 5:30 pm

    WOW!! This recipe is fast, easy, and beyond delicious! I made it as written and cut it in half. Next time, I think I’ll double it! It was so good! Thanks for the recipe!

  • Momchil Tsenkov August 12, 2019, 2:00 pm

    Great recipe. Super easy and fast and delicious creamy soup. The whole family loved it.

  • Kara May 13, 2019, 8:16 am

    Thanks for the great recipe! I added zucchini and used turkey stock because that’s what I had on hand. Absolutely delicious!

  • Jen February 14, 2019, 4:24 pm

    I made it exactly as written – but substituted zucchini for the celery. I LOVE this soup! So easy and so delicious. My kids don’t even know its made with veggies :). If you like your soup more savory (as we do) throw a parmesan rind in there as its simmering. Thanks for the great recipe!

  • Eva Z February 12, 2019, 6:29 pm

    I made this soup today and my husband really liked it! Thank you for the recipe!

  • Sherry Dames January 15, 2019, 11:56 pm

    I made creamy vegetables soup tonight. This was the best ever. Thanks for the recipe

  • Hari November 14, 2018, 8:12 am

    Wow recipes too good and mouthwatering many thanx

  • Laurie Ann Cadigan October 14, 2018, 5:27 pm

    Great soup! I left out the milk/coconut milk option cause I didnt think it necessary once I pureed it (im sure its great in). I was nervous the cocnut milk would mask the goergous flavors of the veg and make it a tad tropically. I used parsnip as well! I’ll look forward to making more variations of this soup. Thanks for the recipe, i used to work in ireland and miss the daily veg soup so much! Have you thought of doing a carrot and coriander recipe? if not, I encourage ye too!

  • Jen C October 11, 2018, 3:10 pm

    I first made this for a friend who was going to have trouble eating after surgery. I did half the potatoes and added a can of white beans just for added protein. Kept everything else the same (well, except I used heavy cream because I had it on hand.) It is SO good! I have now made this 3 times (including just now) in the last 2- 2 1/2 weeks!! IT IS REALLY GOOD! THANK U!!

    • Lydia June 1, 2019, 2:57 pm

      At what point in the recipe did you add the white beans?


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