Creamy Vegetable Soup
A cozy bowl of creamy vegetable comfort
This creamy vegetable soup delivers gentle savory aroma, silky texture, and bright vegetable bites—perfect for a chilly weeknight or a light lunch. If you enjoy hands-off one-pot meals, this recipe shares techniques with our one-pot creamy vegetable soup, especially in how vegetables are softened before simmering.
Why this simple soup belongs on your weeknight rotation
It’s fast to pull together, forgiving with pantry vegetables, and finishes with a rich mouthfeel whether you use heavy cream or coconut milk. The method lets vegetables keep subtle texture while the cream rounds out acidity, making it a versatile base you can dress up for guests or keep plain for meal prep. For other comforting creamy crowd-pleasers, see our take on creamy vegetable soup variations.
What home cooks love about this recipe
Quick highlights
- Rich, comforting texture without complicated techniques
- Uses affordable, everyday vegetables
- Easily made dairy-free by swapping cream for coconut milk
- Ready in about 30 minutes from start to finish
At-a-glance cooking flow
Sauté aromatics, soften root vegetables, add quick-cooking vegetables, pour in broth and simmer to meld flavors, finish with cream and seasoning. The pattern is simple and scalable: sauté → simmer → finish.
Prep smart for faster dinner
Trim and chop all vegetables before you heat the pot so sautéing happens smoothly. Use a chef’s knife and a sturdy cutting board to speed the process, and keep measured broth nearby. If you want to save time another night, pre-chop a batch of carrots and celery and store them in the fridge.
Ingredients you need
1 onion, chopped, 2 garlic cloves, minced, 2 carrots, chopped, 2 celery stalks, chopped, 1 zucchini, chopped, 2 cups of mixed vegetables (e.g., bell peppers, green beans), 4 cups vegetable broth, 1 cup heavy cream or coconut milk, Salt and pepper to taste, Olive oil for sautéing, Fresh herbs for garnish (optional)
Ingredient swaps and quality pointers
Use firm, fresh vegetables for the best texture and avoid limp produce. Substitute full-fat coconut milk for heavy cream to make the soup dairy-free and slightly tropical in flavor. For a lighter finish, stir in half-and-half or an unsweetened nut milk and reduce the amount to keep body. If you want more protein and a flavor twist, explore this creamy chicken enchilada soup as inspiration for adding shredded chicken and spices.
Step-by-step: from pan to bowl
- Warm a splash of olive oil in a large pot over medium heat, then add the chopped onion and minced garlic; cook until they’re softened and fragrant, about 3–4 minutes.
- Add the chopped carrots and chopped celery to the pot and continue cooking until the carrots begin to soften, about 5 minutes.
- Stir in the chopped zucchini and the 2 cups of mixed vegetables, cooking for another 2–3 minutes so they start to warm through.
- Pour the 4 cups of vegetable broth into the pot and increase the heat until the liquid comes to a gentle boil.
- Reduce the heat to a simmer and cook for about 15 minutes, allowing all the vegetables to become tender and the flavors to meld.
- Remove the pot from the heat and stir in 1 cup heavy cream or coconut milk until fully incorporated and the soup looks silky.
- Taste and season with salt and pepper to your preference.
- Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.
Timing and appearance cues to watch for
- Onions should turn translucent and fragrant before adding other vegetables.
- Carrots should be fork-tender after the 5–10 minute sauté plus simmer, not mushy.
- The broth should be simmering, not rolling boiling, to keep flavors clear.
- After adding cream, the surface should look glossy and uniform—avoid boiling once dairy is added. See a variation that adds sausage and pasta for a heartier bowl in our related recipe experiments.
How to serve and what pairs well
Serve this soup with crusty bread, a crisp green salad, or over a scoop of cooked rice for a heartier meal. It’s also a lovely starter for a larger weeknight menu.
Serving suggestions
- Rustic sourdough or baguette for dipping
- Simple arugula salad with lemon vinaigrette to cut the creaminess
- Spoon over steamed rice or small pasta for added substance
- Top with chopped fresh parsley or chives for brightness
Make-ahead and storage guidelines
Cool the soup to room temperature within two hours, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge before reheating. When reheating, do so gently on the stove to prevent cream from separating.
Storage reminders
- Label containers with date before freezing
- Reheat slowly over low heat, stirring occasionally
- If the cream separates after freezing, a quick whisk or short immersion blend can re-emulsify
Tools and time-saving tricks
A heavy-bottomed stockpot gives even heat for sautéing; a ladle and wooden spoon make it easy to stir without scraping. For a smoother finish, use an immersion blender briefly to purée part of the soup while keeping some chunks.
Extra quick tips
- Use pre-chopped frozen mixed vegetables to save prep time
- Keep garlic minced in a small jar in the fridge for convenience
- A microplane of lemon zest brightens the finished bowl without extra acidity
Easy variations to change the mood
Turn this into a spicier soup by adding a teaspoon of smoked paprika and a pinch of red pepper flakes. For extra protein, stir in cooked beans or diced cooked chicken at the end. To make it thicker, mash a portion of the vegetables against the pot side or add a handful of cooked potatoes.
Simple swaps
- Heavy cream → full-fat coconut milk for dairy-free option
- Mixed vegetables → frozen corn and peas for a sweeter profile
- Add shredded rotisserie chicken for a heartier main
Estimated nutrition per serving
Per 1.5-cup serving (approximate):
Calories: 240 kcal
Protein: 4 g
Fat: 18 g
Carbohydrates: 14 g
Serving size: about 1.5 cups
Nutrition adjustment notes
Reduce calories and fat by using light cream or 1/2 cup cream plus 1/2 cup unsweetened almond milk; boost protein by adding a cup of cooked lentils or diced cooked chicken.
Common questions, answered
Q: Can I make this soup vegan?
A: Yes — use full-fat coconut milk instead of heavy cream and confirm your broth is vegetable-based.
Q: Can I freeze this soup with cream in it?
A: Yes, but texture can change; freeze in portions and gently reheat, whisking or blending if separation occurs. For best results, you can also freeze without cream and stir in fresh cream after reheating.
Q: How do I keep vegetables from turning mushy?
A: Don’t over-simmer after adding quick-cooking vegetables like zucchini; add them later in the process and check tenderness with a fork.
Q: Can I add pasta or grains to the pot?
A: You can, but cook them separately and add to bowls when serving to avoid starch thickening the leftover soup in storage.
Give it a try — and customize
Ready to make a cozy batch? Tweak the vegetables, choose your cream alternative, and enjoy a flexible, comforting soup that’s as simple as it is satisfying.
Creamy Vegetable Soup
Ingredients
Method
- Warm a splash of olive oil in a large pot over medium heat, then add the chopped onion and minced garlic; cook until softened and fragrant, about 3–4 minutes.
- Add the chopped carrots and chopped celery to the pot and continue cooking until the carrots begin to soften, about 5 minutes.
- Stir in the chopped zucchini and the 2 cups of mixed vegetables, cooking for another 2–3 minutes so they start to warm through.
- Pour the 4 cups of vegetable broth into the pot and increase the heat until the liquid comes to a gentle boil.
- Reduce the heat to a simmer and cook for about 15 minutes, allowing all the vegetables to become tender and the flavors to meld.
- Remove the pot from the heat and stir in 1 cup of heavy cream or coconut milk until fully incorporated and the soup looks silky.
- Taste and season with salt and pepper to your preference.
- Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.
