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Creamy Vegetable Soup is a hearty, savory, and filling meal in a bowl. The recipe is easy to make and packed with flavors from carrots, onion, garlic, potatoes, broccoli, and seasonings in a creamy broth. Serve with croutons or toasted sourdough for the most comforting meal.
Creamy Vegetable Soup will truly warm your soul. It’s perfectly thick and rich with wonderful savory flavor from all of the vegetable goodness and the cream broth. For the thickness, we’re skipping the heavy cream and even the flour, and instead using a mixture of cornstarch and any milk you’d like.
Enjoy it with crunchy croutons, crackers, or crusty slices of bread. Any way you serve it, it’s guaranteed to be incredible!
Why you should make this recipe
- It’s super flavorful: This soup is loaded with vegetables, and in every wonderful bite, you’ll taste the creamy richness with pops of delicious flavor from the seasonings.
- Nutrient-rich: With carrots, celery, onion, potatoes, and broccoli, this dish is a great source of a wide variety of vitamins, minerals, antioxidants, and fiber.
- So cozy: If you need a meal that’s comforting and will warm you up, this is it! A steaming bowl with a creamy consistency and lovely richness is the perfect wintertime lunch or dinner that will have you going back for seconds.
- Easy to make: The hardest part of this recipe is chopping the vegetables. Once they are all prepped, you throw everything into a pot and let it simmer. You can also make this ahead of time for busy weeknights.
- Versatile: This recipe is very flexible. Feel free to change up the veggies to suit your taste preference, or use up items in your fridge.
Ingredients needed
Hearty and chock full of veggies, this creamy vegetable soup recipe is a full-course meal in a bowl. Serve with some rolls and you’re set! The ingredient list contains common veggies and other pantry staples. Here’s what you’ll need:
- Veggies: You’ll need carrots, celery, onion, garlic, gold potatoes, and broccoli florets, plus some olive oil for cooking them.
- Seasonings: Dried thyme, dried dill, salt, and pepper add delicious flavor.
- Broth: For a creamy broth you’ll need vegetable stock and a mixture of cornstarch and your choice of milk. Use dairy-free milk to keep this recipe vegan.
- Fresh herbs: If you’d like, finish the soup with extra color by adding fresh parsley or thyme.
How to make this recipe
Making this veggie soup recipe couldn’t be any easier. It will take a little time to prep the veggies, but once you get everything in the pot to simmer, it’s hands off and let the heat do the rest. Here’s the simple method:
- Sauté veggies: Heat the oil in a soup pot or Dutch Oven over medium heat. Sauté the carrots, celery, onion and garlic for 6-8 minutes. Add in the potatoes, dried thyme, dill, and stock. Bring the soup to a boil and once bubbling reduce to a simmer.
- Continue to cook: Cook over low heat for 20 minutes, or until the veggies are tender.
- Mix cornstarch and milk: Meanwhile, in a small jug whisk the cornstarch with 1/2 cup of milk until smooth and no visible lumps. Add this mixture to the milk you have reserved for the soup.
- Add the broccoli and cornstarch mixture: Once the potatoes are tender, add the broccoli, milk-cornstarch mixture, and a good sprinkle of salt and pepper.
- Simmer and serve: Continue to cook the soup over low heat for 12-15 minutes, or until creamy. Garnish with fresh parsley or thyme and serve warm.
Expert tips
- Cutting the vegetables: Make sure when chopping your vegetables that they are relatively the same-sized chunks for even cooking. We like them a bit smaller than bite-size.
- Pre-cut veggies: To save time and effort, consider buying pre-cut vegetables from the produce or frozen foods department.
- Add more veggies: Add even more vegetables to increase the goodness. Use cut green beans, chopped zucchini, sliced mushrooms, peas, corn, and/or cauliflower.
- Potatoes: Gold potatoes work best in soup, as they will get nice and creamy, yet hold their shape. Again, be sure they are cut into the same-sized pieces for even cooking, and keeping them in small bite-sized pieces is best.
- Make it in the slow cooker: This soup can easily be made in a crockpot. Sauté the carrots, onion and garlic as directed in the recipe. Add all the ingredients to your slow cooker and stir. However, wait to add the cornstarch mixture until about 30 minutes to one hour before soup is done cooking. Cook on low for 6-8 hours or high for 3-4 hours. Garnish as desired.
Frequently asked questions
Adding the mixture of cornstarch with milk makes the soup creamy and thickens the broth. If you want to increase the richness of the broth, you can use heavy cream or half-and-half instead of regular milk.
To give this vegetable soup a more complex flavor, consider adding a squeeze of lemon just before serving. You can also add a dollop of yogurt, a drizzle of cream, some shredded cheese, or a sprinkle of fresh herbs and croutons to individual servings. Also, don’t forget to season with plenty of salt and pepper!
For a flavorful soup, it’s important to use a high-quality broth or stock. We typically recommend stock rather than broth because it has more depth of flavor.
Storage recommendations
- Storing leftovers: Let the soup cool completely and place any leftovers in an airtight container in the fridge for up to 3-4 days. To serve again, reheat in the microwave or on the stovetop until heated through.
- To freeze: Allow it to cool completely and place it in freezer-safe containers in the freezer for up to 2-3 months. To reheat, thaw the soup completely before reheating it in the microwave or on the stovetop. Due to the dairy, the texture may be a bit grainy when thawed.
More soup recipes
- Roasted Red Pepper Soup
- Creamy Chicken Enchilada Soup
- Vegan Detox Cabbage Soup
- Beef Stroganoff Soup
- Easy Hamburger Soup
- Vegan Lentil Soup
- Homemade Tomato Rice Soup
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Creamy Vegetable Soup
Equipment
- Dutch Oven or Soup Pot
Ingredients
- 2 tbsp olive oil
- 2 large carrots, diced
- 4 celery sticks, diced
- 1 large yellow onion, diced
- 3-4 cloves garlic, pressed
- 3 medium gold potatoes, chopped into small bite-sized pieces
- 1 tsp dried thyme
- 1/2 tsp dried dill
- 3 cups low-sodium vegetable stock
- 1 1/2 cup broccoli florets, 1 medium broccoli head
- 4 tbsp cornstarch
- 3 cups milk of choice
- Kosher salt and pepper, to taste
- Optional: Fresh parsley or thyme, to serve with
Instructions
- Heat the oil in a soup pot over medium heat. Sauté the carrots, celery, onion and garlic for 6-8 minutes. Add in the potatoes, dried thyme, dill and stock. Bring the soup to a boil and once bubbling reduce to a simmer.
- Cook over low heat for 20 minutes, or until the veggies are tender.
- Meanwhile, in a small jug whisk the cornstarch with 1/2 cup of milk until smooth and no visible lumps. Add this mixture to the milk you have reserved for the soup.
- Once the potatoes are tender, add the broccoli, milk-cornstarch mixture and a good sprinkle of salt and pepper.
- Continue to cook the soup over low heat for 12-15 minutes, or until creamy. Garnish with fresh parsley or thyme and serve warm.
Notes
- Storing leftovers: Let the soup cool completely and place any leftovers in an airtight container in the fridge for up to 3-4 days. To serve again, reheat in the microwave or on the stovetop until heated through.
- To freeze: Allow it to cool completely and place it in freezer-safe containers in the freezer for up to 2-3 months. To reheat, thaw the soup completely before reheating it in the microwave or on the stovetop. Due to the dairy, the texture may be a bit grainy when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious. Can I leave out the potatoes? Thanks.
Thanks! yes you can
If I add mushrooms to the vegetable soup at what point do I add them?
Hi Linda,
Add it in step one to sautee with the carrots and onions. Let me know how you like it.
Well your recipes have never let me down yet. So l’ll be making this for sure. Sounds delicious.
I hope you like it. Please come back and let me know how you like it!
Great recipe’s
Thank you