Creamy Vegetable Soup Recipe

ByAmanda
Jump to Recipe· 4.8 from 15 reviews

If you’re craving something cozy, wholesome, and downright comforting, you’re gonna love this Creamy Vegetable Soup Recipe. I tell ya, this soup has become a staple in my kitchen, especially on chilly days when you just want to curl up with a warm bowl. Stick around because this recipe is fan-freaking-tastic – thick, flavorful, and packed with veggies in the best creamy base you can imagine.

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Why This Recipe Works

  • Balanced Veggie Blend: A variety of fresh and frozen vegetables add layers of texture and flavor without any heaviness.
  • Creamy Texture Without Cream: Whole milk and flour make the soup luxuriously creamy while keeping it light and approachable.
  • Easy to Prepare: Minimal prep work and simple cooking steps mean you can have this ready in about 30 minutes.
  • Versatile and Customizable: Easy to tweak based on whatever veggies you have on hand or personal preferences.
Creamy Vegetable Soup, Vegetable Soup Recipe, Healthy Vegetable Soup, Easy Creamy Soup, Cozy Vegetarian Soup - A close-up view of a spoon filled with creamy vegetable soup held above a pot. The soup has a thick white base with small black pepper specks, and visible pieces of carrots, green beans, corn, broccoli, and mushrooms. The soup has a soft texture with mixed colors of green, orange, yellow, and brown from the vegetables. The background shows the same soup in the pot with some light reflections on the surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this creamy vegetable soup recipe plays a crucial role in creating its rich, satisfying taste and texture. When shopping, choose fresh veggies for that punch of flavor and frozen ones to keep things simple without losing quality.

Creamy Vegetable Soup, Vegetable Soup Recipe, Healthy Vegetable Soup, Easy Creamy Soup, Cozy Vegetarian Soup - Flat lay of diced white onion, sliced celery ribs, whole bright orange carrots, minced garlic cloves, fresh green beans, sliced brown mushrooms, vibrant green broccoli florets, and golden yellow corn kernels, all beautifully arranged with sprigs of dried thyme and oregano scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Salted butter: Adds richness and a subtle savory note, plus helps soften veggies gently without burning.
  • Olive oil: For a slight fruity depth and to balance the butter’s creaminess without overwhelming the flavors.
  • White onion: The foundation of flavor – cooks down to sweet, tender pieces that bring everything together.
  • Celery ribs: Adds a fresh, crisp undertone that brightens the soup.
  • Carrots: Give natural sweetness and body to the broth.
  • Minced garlic: Packs a fragrant, savory punch that wakes up the whole dish.
  • Frozen cut green beans: Convenient and crisp-tender vegetable with a fresh taste.
  • Sliced mushrooms: Earthy flavors that make the soup feel hearty and satisfying.
  • Frozen broccoli florets: Provide texture and a slightly bitter contrast to the creamy broth.
  • Frozen corn kernels: Cheerful, sweet pops of flavor that elevate the soup.
  • Dried thyme: Offers subtle herbal warmth that blends seamlessly.
  • Dried oregano: Adds a whisper of Mediterranean earthiness.
  • All-purpose flour: The secret to that lovely creamy thickness without heaviness.
  • Whole milk: For the creamy base that’s rich but still light enough to sip happily.
  • Vegetable broth: Deepens flavor with a savory, slightly salty foundation.
  • Salt and black pepper: Essential seasonings to enhance all the flavors in the soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What’s great about this creamy vegetable soup recipe is how flexible it is. I often personalize it depending on what’s in my fridge or what flavors I’m craving — and you should too! Don’t be afraid to get creative.

  • Variation: When I want a bit of extra kick, I toss in some crushed red pepper flakes or swap oregano for smoked paprika. It adds a smoky warmth that’s incredible.
  • Make it vegan: Try substituting the butter with vegan margarine and swapping whole milk for coconut or oat milk — it turns out just as creamy and delicious.
  • Seasonal changes: In spring, I love adding fresh peas; in fall, roasted butternut squash blends beautifully here.
  • Chunky or smooth: Some days I like my soup chunky with all the veggies, other times, I partially blend it for a silky finish.

Step-by-Step: How I Make Creamy Vegetable Soup Recipe

Step 1: Sauté the Base Veggies

Start by melting your salted butter with olive oil over medium heat in a Dutch oven or heavy pot. When the butter starts to foam, toss in diced onion, sliced celery, and chopped carrots. Cook these for about 3–4 minutes until the onion becomes translucent and the veggies soften a bit. Keep stirring occasionally so nothing sticks or burns—trust me, this step seeds the whole flavor base for your soup.

Step 2: Add the Rest of the Vegetables and Herbs

Next, stir in minced garlic, green beans, mushrooms, broccoli, and corn. Let them cook together for 2–3 minutes so they begin to release their flavors but still hold some texture. Now sprinkle in dried thyme, oregano, and pour in the flour while stirring constantly. Cooking the flour like this (known as making a roux) is what thickens the soup and makes it luscious—don’t skip stirring; it prevents lumps!

Step 3: Pour in Liquids & Simmer

Slowly add the whole milk and vegetable broth, stirring constantly to blend everything smoothly. Crank the heat just enough to bring it all to a gentle boil, then immediately lower to a simmer. Taste and season with salt and pepper—the little tweaks here make a big difference! Let it simmer for 6–7 minutes, stirring occasionally until the soup thickens up nicely.

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Pro Tips for Making Creamy Vegetable Soup Recipe

  • Don’t Rush the Roux: Stir the flour constantly when adding it to the veggies; this avoids clumping and creates a perfectly smooth soup base.
  • Use Whole Milk for Creaminess: I tried this with skim milk once and quickly learned whole milk really makes a noticeable difference in richness.
  • Frozen Veggies Are a Time-Saver: Using frozen green beans, broccoli, and corn keeps prep hassle-free and fresh-tasting year-round.
  • Season Gradually: Add salt and pepper in small increments and taste as you go—too much salt can overpower this delicate balance.

How to Serve Creamy Vegetable Soup Recipe

Creamy Vegetable Soup, Vegetable Soup Recipe, Healthy Vegetable Soup, Easy Creamy Soup, Cozy Vegetarian Soup - A white bowl filled with creamy thick soup showing chunks of bright green broccoli, orange carrots, and small pieces of chicken mixed in the white creamy broth. A silver spoon scoops some of the soup, highlighting the texture with visible pepper specks on top, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or chives because it adds a pop of color and fresh herbal brightness. Occasionally, I’ll throw on a handful of shredded sharp cheddar or a drizzle of truffle oil if I’m feeling fancy. A crack of extra black pepper on top never hurts either!

Side Dishes

This creamy veggie soup pairs perfectly with crusty bread, like a warm baguette or sourdough for dipping. When I want to make dinner feel a little more substantial, I serve it alongside a quick green salad with vinaigrette or some garlic toast. Honestly, it’s a meal that warms you from the inside out.

Creative Ways to Present

For a dinner party, I’ve ladled this soup into cute mini crocks or even bread bowls — it’s such a hit! Garnishing with a few microgreens or a swirl of crème fraîche makes it feel special. You could also serve it as a first course with a tiny grilled cheese sandwich on the side for a nostalgic touch.

Make Ahead and Storage

Storing Leftovers

Whenever I make this creamy vegetable soup recipe, I always store leftovers in airtight glass containers to keep it fresh in the fridge. It usually lasts well for about 3 to 4 days — perfect for quick lunches or cozy dinners later in the week.

Freezing

Freezing? Absolutely doable! I let the soup cool completely, then portion it out into freezer-safe containers or bags. When thawed, the soup’s texture holds up well, though I recommend stirring vigorously during reheating to re-emulsify the creamy base.

Reheating

To reheat, I warm the soup gently on the stovetop over medium-low heat, stirring often so it heats evenly and doesn’t separate. Adding a splash of milk while reheating brings back that fresh creaminess and keeps it silky smooth.

FAQs

  1. Can I use other vegetables in this creamy vegetable soup recipe?

    Definitely! This recipe is all about versatility. You can swap in zucchini, peas, spinach, or even roasted sweet potatoes based on what you have or prefer. Just keep the cooking times in mind—softer veggies like spinach go in later to avoid overcooking.

  2. Is whole milk necessary for the creamy texture?

    Whole milk works best because it provides creaminess without being too heavy, but you can substitute with 2% or plant-based milks like oat or cashew if you prefer. Just expect a slightly different texture or flavor.

  3. How do I avoid lumps in my creamy vegetable soup?

    The key is to stir constantly when adding and cooking the flour with the vegetables (making the roux), and to add liquids slowly while whisking or stirring vigorously. This prevents clumps from forming and keeps your soup silky smooth.

  4. Can I make this soup vegan?

    Yes! Use vegan butter or olive oil only, and swap the whole milk for unsweetened plant milk like almond or oat. Make sure your vegetable broth is also vegan-friendly, and you’ll have a delicious dairy-free creamy vegetable soup.

Final Thoughts

This creamy vegetable soup recipe is one of those rare finds that feels like a warm hug in a bowl but is also surprisingly easy to put together any day of the week. I love how forgiving it is, and how it lets you cheat in delicious ways with frozen veggies without sacrificing flavor. Trust me, once you make this, you’ll want to keep it in your regular rotation — it’s that good. So go on, grab your pot, and make some magic happen in your kitchen with this comforting, creamy bowl of veggie goodness.

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Creamy Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This creamy vegetable soup is a comforting blend of fresh and frozen vegetables simmered in a rich, velvety broth made with whole milk and vegetable stock. The combination of butter, olive oil, and aromatic herbs adds depth to every spoonful, making it a perfect hearty and wholesome meal for any season.

Ingredients

Vegetables

  • 1 medium white onion, diced
  • 3 medium celery ribs, sliced
  • 4 medium carrots, chopped
  • 6 ounces frozen cut green beans
  • 4 ounces sliced mushrooms
  • 6 ounces frozen broccoli florets
  • 6 ounces frozen corn kernels

Cooking Fats and Seasonings

  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Soup Base

  • 3 tablespoons all-purpose flour
  • 4 cups whole milk
  • 2 cups vegetable broth

Instructions

  1. Heat fats and sauté aromatics: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a Dutch oven over medium heat. Add the diced onion, sliced celery, and chopped carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.
  2. Add vegetables and herbs: Stir in the minced garlic, frozen green beans, sliced mushrooms, frozen broccoli florets, and frozen corn kernels. Cook for 2–3 minutes to allow flavors to meld.
  3. Incorporate herbs and flour: Mix in the dried thyme, dried oregano, and all-purpose flour, stirring constantly for 1–2 minutes to cook the flour and create a roux base.
  4. Add liquids and bring to boil: Slowly pour in the whole milk and vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
  5. Season and simmer: Taste the soup and season with salt and black pepper as needed. Let it simmer for 6–7 minutes, stirring occasionally, until the soup thickens and becomes creamy.

Notes

  • For a dairy-free version, substitute whole milk with coconut milk or almond milk and use a plant-based butter alternative.
  • Use fresh vegetables instead of frozen if preferred, adjusting cooking time accordingly.
  • For thicker soup, add an extra tablespoon of flour or reduce the amount of broth slightly.
  • Feel free to garnish with fresh parsley or grated cheese for added flavor.
  • If the soup becomes too thick, thin it out with additional vegetable broth or milk.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 25 mg

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