Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 3 medium potatoes, peeled and diced; 2 cups zucchini or broccoli, chopped; 6 cups vegetable or chicken broth; 1 cup heavy cream or coconut milk; 2 tbsp fresh herbs (parsley, thyme, or dill), chopped; Salt and pepper, to taste

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Creamy Vegetable Soup is a comforting, velvety blend of fresh vegetables simmered in a rich broth and finished with cream for a smooth, satisfying texture. It’s a versatile recipe that’s perfect for warming up on chilly days or enjoying as a light yet filling meal any time of year.

Why You’ll Love This Recipe

Packed with a variety of fresh vegetables and nutrients.
Smooth, creamy texture without being heavy.
Easy to customize with whatever vegetables you have on hand.
Can be made vegetarian or vegan.
Great for meal prep and freezes well.

Creamy Vegetable Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion
Garlic
Carrots
Celery
Potatoes
Zucchini or broccoli
Vegetable or chicken broth
Heavy cream or coconut milk
Fresh herbs (parsley, thyme, or dill)
Salt and pepper

Directions

Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add potatoes, zucchini (or broccoli), and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.
Remove from heat and use an immersion blender to puree until smooth. (For a chunkier soup, only puree half.)
Stir in heavy cream or coconut milk.
Season with salt, pepper, and fresh herbs to taste.
Serve hot, garnished with extra herbs if desired.

Servings and timing

This recipe serves 6 and takes about 15 minutes of prep time plus 25 minutes of cooking.

Variations

Add spinach or kale for extra greens.
Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Stir in shredded cheese for extra richness.
Make it vegan by using coconut milk and vegetable broth.
Spice it up with curry powder or smoked paprika.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. This soup can also be frozen for up to 3 months—thaw in the refrigerator before reheating.

FAQs

Can I use frozen vegetables?

Yes, they work well and may shorten cooking time slightly.

Do I have to puree the soup?

No, you can leave it chunky if you prefer.

Can I make it without cream?

Yes, omit the cream or use milk, half-and-half, or a plant-based alternative.

Can I add protein?

Yes, shredded chicken, beans, or lentils make it more filling.

Is it gluten-free?

Yes, as long as you don’t add any flour-based thickeners.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then blend.

How do I thicken the soup more?

Add more potatoes or use a cornstarch slurry.

Can I use water instead of broth?

Yes, but broth adds much more flavor.

Can I roast the vegetables first?

Yes, roasting will give the soup a deeper, sweeter flavor.

What herbs work best?

Parsley, thyme, and dill are excellent choices, but basil and oregano also work well.

Conclusion

Creamy Vegetable Soup is a wholesome, cozy dish that’s as nourishing as it is delicious. With its silky texture and fresh flavors, it’s perfect for enjoying on its own or pairing with bread, salad, or a sandwich for a complete meal.

Jane