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
- Large pot
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 gold or red potatoes 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 the 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: Leftovers: 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.
I made it and it turned out perfectly. I loved it. So did my hubby
So happy to hear! Thanks Diana!
I made this soup for dinner tonight and we loved it. I did not have cream so I added some sour cream. I am going to try and freeze some of it , too much for the 2 of us. Some will also be in fridge for lunch tomorrow.
I’m so happy you guys enjoyed this Creamy Vegetable Soup! Thanks so much for your comment! 🙂
Delicious! A hit with the whole family, and that is a rarity! Will definitely make this again and again and again!
I am so happy to hear this! Thanks Allison! 🙂
One question. The broth was thicker than I wanted. Do you think I can reduce the flour next time?
Do you think rosemary could be added instead of thyme?
It will change the flavor slightly!
This soup was so easy and SO yum! It was a great way to get my veggies in!!
I am so happy to hear this Stephanie! 🙂 Thanks for your comment!
This has been my favorite soup recipe for a while now! I am thinking of making a double batch for church lunch this Sunday. How could I make it the day before serving? Just don’t add the roux until Sunday? Thanks!
Normally, I’m not a fan of recipes I find online but this one was a total surprise. I don’t think I could ever go back to traditional vegetable soup again after trying this recipe. I definitely will be making this again!
I am thrilled to hear this! Thanks so much for your comment! 🙂
I did not see cream in list of ingredients. How much cream ??
It is right below milk — 1/2 cup
Absolutely loved this recipe, so creamy n yummy 😋. Used veggie broth since I’m a vegetarian n it tasted delish. Thanks for sharing!! 😉
Yay! I’m so glad you loved this! Vegetable broth is a great sub! Thanks for your comment! 🙂
This soup was amazing!! Thank you so much. The only thing I did differently was add some nutmeg…yummy!
I am confused on the serving size…I have a 1/4th cup ladle that I use to dig out 1 cup of soup and that’s what I decided to call a serving. Is that fair? I am counting calories, so this piece is very important to me.
So happy to hear that! 🙂 I don’t have end servings measured out into cups, sorry! You’ll want to equally separate the entire soup into 6 equal parts; one part is one serving for which the calories apply to. Hope that helps!