Creamy Vegetable Soup is bursting with flavor in every bite, with a rich, creamy base and plenty of veggies!
Creamy Vegetable Soup
This Creamy Vegetable Soup is the ultimate comfort food! I love making it on chilly days or when I need to use up leftover veggies. While I love broth-based soups (like Vegetable Soup or Chicken-Vegetable Soup), my boys always go for creamy, cheesy ones—and this is one of their favorites.
I usually pair it with a salad, and if I have time, I’ll whip up some Dinner Rolls. Or I’ll serve this soup is in a crusty bread bowl—it doesn’t get much better than that!
Ingredients
Here’s what you’ll need to make this Creamy Vegetable Soup:
- Butter: Adds richness and helps make the soup creamy.
- Olive oil: Prevents butter from burning and adds flavor.
- Carrots, celery, onion: Chop small for even cooking and a flavorful base.
- Garlic: Fresh or jarred works—use what you have.
- Baby potatoes: Cut small for quick, even cooking.
- Italian seasoning: Brings delicious flavor.
- Chicken or vegetable stock: Use vegetable stock for a vegetarian option.
- Frozen broccoli: Thaw slightly and chop small to blend into the soup.
- Frozen corn: Add straight from the freezer.
- Flour: Helps thicken the soup.
- Milk: Whole milk makes it creamy; skip milk alternatives.
- Heavy cream: Adds a smooth, rich texture.
- Cheddar cheese: Freshly grated melts better; sharp adds the most flavor.
How To Make Creamy Vegetable Soup
- Sauté veggies: Heat butter and oil in a large pot, cook carrots, celery, onion, then add garlic for 30 seconds.
- Cook potatoes: Add potatoes, seasoning, and stock. Boil, then simmer covered until potatoes are tender.
- Add broccoli and corn: Stir in broccoli and corn; cook to heat through.
- Make roux: Melt butter, whisk in flour for 1 minute, then slowly add milk. Stir until thick, mix in cream, and remove from heat.
- Combine soup: Add the roux to the pot, season, stir in cheese, and cook until melted.
- Serve: Dish up with bread or a bread bowl, and enjoy!
Shortcuts
This Creamy Vegetable Soup needs some chopping, but here are a few quick ways to save time:
- Mirepoix: Grab pre-chopped mirepoix (onion, carrot, celery) from the produce section or use frozen mirepoix.
- Garlic: Use jarred garlic or a garlic press for quick and easy minced garlic.
What To Serve With Creamy Vegetable Soup
- No-Knead Bread: Perfect for dipping and soaking up the creamy broth.
- Salad: A light, crisp salad like a simple garden salad or Winter salad.
- Grilled cheese sandwich: A classic pairing that’s always a hit.
- Baked sweet potatoes: A hearty side with natural sweetness to balance the soup.
- Cornbread: Adds a slightly sweet and crumbly texture.
Storage
- Leftovers: Cool soup completely before storing in an airtight container. Refrigerate: Keep in the fridge for up to 4 days.
- Freeze: Store in the freezer for up to 3 months, leaving space in the container for expansion.
- Reheat: Thaw frozen soup in the fridge overnight, then warm on the stovetop over low heat, stirring occasionally. Add a splash of broth to thin as needed.
More Delicious Soup Recipes
- White Chicken Chili made in the slow cooker
- Crockpot Chili winner of dozens of chili cook-offs!
- Tortilla Soup in 20 minutes!
- Creamy Tortellini Soup with Italian sausage
- Beef and Barley Soup made in the slow cooker
Creamy Vegetable Soup
Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.
Equipment
Ingredients
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cups mirepoix or use 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1-1/2 pounds baby potatoes gold or red, diced (4 cups)
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth, see note 1
- 2 cups frozen broccoli florets thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Hearty buttered bread optional, for serving
- Fresh herbs optional, for serving (parsley or thyme)
Instructions
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
- Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.
- Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.
- Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.
- Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!
Video
Recipe Notes
Note 1: Or use vegetable broth if you’d like this soup to be vegetarian.
Storage: Cool soup completely before storing. Refrigerate: Keep up to 4 days. Freeze: Store up to 3 months with space for expansion. Reheat: Thaw in the fridge overnight and warm on low, stirring occasionally. Thin with a splash of broth as needed.
Nutrition
Serving: 1serving | Calories: 604kcal | Carbohydrates: 47g | Protein: 21g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 786mg | Potassium: 772mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1397IU | Vitamin C: 39mg | Calcium: 464mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
You should try making a vegetable soup with vegetable stock! It’s better for you, the environment and tastes better.
You can definitely use vegetable stock in this recipe if you’d prefer
Decided to cook this after trying to figure out what to do with the left over chicken stock. I happened to have most of the veggies … not all – used onion powder instead of an onion. Regardless, there is so much flavor in this soul!
So glad you enjoyed this soup! 🙂
Oh My Goodness! This creamy vegetable soup is so tasty and a nice change from regular tomato based vegetable soups. I substituted vegetable broth for the chicken broth, and half-and-half for the heavy cream because that’s what I had at home, and this recipe turned out delicious. My family loved it and it has earned a spot in our favorite soup recipe collection. Thank you!!
I am so happy to hear this Claudine! Thanks so much for your comment! 🙂
I made a began version of this recipe. Soooo good!
*vegan
So glad you enjoyed 🙂
This recipe is fantastic and I am making it for the second time tonight (during lock-down) and due to lack of groceries have to make some adjustments. I used cream of celery soup (2 cans) with milk and I roasted my broccoli and my potatoes. I also added peas. Thanks again for a great recipe that can be changed up and still taste great.
I am so happy to hear this! I’m so glad you were able to make it work with what you had, sounds delicious! Thanks Jamie! 🙂
DELICIOUS!! My family really enjoyed this soup! I used fresh brocoli, marble cheddar and half & half cream, all I had on hand) just as delicious! 🙂
I’m so glad you guys loved this Creamy Vegetable Soup! And so glad you were able to work with what you had, sounds delicious! Thanks for your comment! 🙂
I am the queen of picky eaters and this was YUMMMMMMMY!!!! I thought you could probably throw a few mushrooms in if you wanted. I did add a little more of the spices and onion than the recipe called for since milk/ cream dilutes everything. I made it and let it sit overnight. So good and went into my recipe book where I put recipes I will make again.
Yay! Thrilled to hear that! Thanks so much for the comment and review Angela 🙂
This looks good, however, I’m doing a modified Keto diet (not allowing all fats but trying to have more good fats than bad fats). I’ll have to modify this to remove all the carbs (i.e. potatoes, corn, and replace the milk with like an almond or soy milk). But I’m tired of having just plain’ ole chicken broth based vegetable soup so this looks to be a good starting place.
I also noticed the recipe says this is for 4-6 servings but the serving size isn’t posted (or at least I couldn’t find it). Just a suggestion to do so in future posts.
I know every recipe doesn’t have to be sensitive to those that are battling carbs. I just wanted to post this for those that are.
Thanks for sharing this recipe. 😉
Excellent! I did some tweaks to get a creamy texture. Mine was surely different but it was delicious. Thanks!
Tweaks:
I mashed the veggies.
I put butternut squash since I didnt have celery.
Cauliflower since i didnt have broccoli.
I used mozzarella since I didnt have cheddar.
I’m so glad you loved this! Thanks for the tips, those sound delicious! 🙂
I made this recipe but instead with almond milk and everyone loved it!
Yay!! I’m so happy to hear this! Thanks for the tip! 🙂