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–+ servings
Bowl of creamy vegetable soup with carrots, broccoli, zucchini, and herbs served with crusty bread on the side.
Callie Brooks

Creamy Vegetable Soup

This creamy vegetable soup is cozy comfort in a bowl, featuring a medley of fresh vegetables simmered in broth with a creamy base. Ideal for chilly nights or anytime you want a wholesome, hearty dish that’s both adaptable and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, diced (Yukon Gold preferred)
  • 6 cups vegetable broth
  • 1 cup milk (or almond/soy/oat milk)
  • 0.5 cup heavy cream (or full-fat coconut milk)
  • 0.25 cup all-purpose flour (or cornstarch slurry)
  • 1 cup frozen mixed vegetables
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • fresh parsley or chives, for garnish
  • 0.5 cup shredded cheddar or parmesan (optional)

Equipment

  • large soup pot or Dutch oven
  • cutting board
  • chef's knife
  • mixing bowl for flour and milk slurry
  • whisk
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened, then stir in garlic for 1 minute until fragrant.
  2. Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce to low. Cover and simmer for 10–15 minutes until potatoes are tender.
  3. Whisk milk with flour until smooth, then slowly pour into the soup while whisking. Simmer for 5 minutes to thicken.
  4. Stir in cream and frozen vegetables. Simmer for 3–5 more minutes until heated through.
  5. Optional: Stir in shredded cheese for extra richness.
  6. Season with salt, pepper, and garnish with fresh herbs. Serve hot.

Nutrition

Calories: 210kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.3gCholesterol: 25mgSodium: 540mgPotassium: 590mgFiber: 3gSugar: 6gVitamin A: 6780IUVitamin C: 12mgCalcium: 110mgIron: 1.4mg

Notes

Use Yukon Gold potatoes for extra creaminess, and don’t skip sautéing the aromatics for maximum flavor. To make it vegan, substitute with coconut milk and a cornstarch slurry. Add shredded cheese for a richer variation or freeze portions for easy weeknight meals.

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