Creamy Vegetable Soup is a comforting, nutritious, and delicious dish perfect for any time of the year. Packed with a variety of fresh vegetables and blended into a smooth, velvety texture, this soup is both satisfying and wholesome. Whether you need a quick weeknight dinner or a warm, cozy meal on a chilly day, this recipe is a go-to favorite.
Why You’ll Love This Recipe
- Loaded with vitamins and nutrients from fresh vegetables
- Rich, creamy texture without being too heavy
- Easy to customize with your favorite veggies
- Great for meal prep and freezer-friendly
- Perfect as a main course or a side dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter or olive oil
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Broccoli
- Cauliflower
- Zucchini
- Vegetable broth
- Heavy cream or milk (for a lighter version)
- Salt and pepper
- Thyme or Italian seasoning
- Grated Parmesan (optional, for extra flavor)
Directions
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Sauté Aromatics – In a large pot, heat butter or olive oil over medium heat. Add chopped onion and garlic, cooking until fragrant.
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Add Vegetables – Stir in carrots, celery, potatoes, broccoli, cauliflower, and zucchini. Cook for a few minutes to enhance the flavors.
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Simmer – Pour in vegetable broth, season with salt, pepper, and thyme, and bring to a boil. Reduce heat and let it simmer for 20-25 minutes until all vegetables are tender.
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Blend the Soup – Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup.
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Add Cream – Stir in heavy cream or milk, mixing until well incorporated. Simmer for another 5 minutes.
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Serve and Garnish – Ladle into bowls and top with grated Parmesan if desired. Serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Dairy-Free: Swap heavy cream with coconut milk or a plant-based alternative.
- Spicy Version: Add a pinch of red pepper flakes for extra heat.
- Protein Boost: Stir in shredded chicken or chickpeas for added protein.
- Cheesy Option: Melt in shredded cheddar or gouda for a richer taste.
- Low-Carb Alternative: Replace potatoes with cauliflower for fewer carbs.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use frozen vegetables instead of fresh?
Yes! Frozen veggies work well and can save prep time.
How can I thicken the soup without cream?
Use blended potatoes, a roux (butter and flour), or cornstarch slurry for thickness.
What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works too—just blend in batches.
Can I make this soup vegan?
Absolutely! Use plant-based milk and vegetable broth, and skip the Parmesan.
What’s the best vegetable broth to use?
A homemade broth or low-sodium store-bought broth works best.
Can I add pasta or rice to this soup?
Yes! Cooked pasta or rice can make it heartier. Add them before serving.
How do I prevent the cream from curdling?
Warm the cream slightly before adding it, and don’t boil the soup after adding dairy.
What can I serve with creamy vegetable soup?
Crusty bread, grilled cheese, or a side salad pair perfectly.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld.
How do I make the soup chunkier?
Blend only half the soup or leave some veggies whole for texture.
Conclusion
Creamy Vegetable Soup is the ultimate comfort food—rich, smooth, and packed with flavor. It’s easy to make, highly customizable, and perfect for any season. Whether you enjoy it as a light meal or a starter, this soup will leave you feeling satisfied and nourished. Try it today and enjoy a warm, comforting bowl!
Print
Creamy Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
Creamy Vegetable Soup is a comforting, nutritious, and velvety smooth dish perfect for any season. Made with fresh vegetables and a rich, creamy base, this soup is easy to customize, freezer-friendly, and great for meal prep. Whether you need a quick weeknight dinner or a cozy meal on a chilly day, this homemade vegetable soup is a go-to favorite.
Ingredients
- 2 tbsp butter or olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or milk (for a lighter version)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp thyme or Italian seasoning
- ¼ cup grated Parmesan (optional)
Instructions
1. Sauté Aromatics – Heat butter or olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until fragrant.
2. Add Vegetables – Stir in carrots, celery, potatoes, broccoli, cauliflower, and zucchini. Sauté for a few minutes to enhance the flavors.
3. Simmer – Pour in vegetable broth, season with salt, pepper, and thyme, and bring to a boil. Reduce heat and let it simmer for 20-25 minutes until all vegetables are tender.
4. Blend the Soup – Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup.
5. Add Cream – Stir in heavy cream or milk, mixing until well incorporated. Simmer for another 5 minutes.
6. Serve and Garnish – Ladle into bowls and top with grated Parmesan if desired. Serve warm.
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