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.
Video
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!
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.
Does this freeze well?
Yes! Cool the soup completely, ladle into airtight containers, and leave a little space at the top. Freeze for up to 3 months. Thaw in the fridge overnight, then warm on low while stirring. Add a splash of broth or milk to loosen if it gets thick. Since this soup has milk, cream, and cheese, a little separation after freezing is normal. Stir as it heats and it will smooth out. The potatoes may be a bit softer after freezing, but the flavor stays great.
Hello,
After cooking is it possible to blend them for a pureed soup?
Absolutely!
This is good soup. A bit time consuming and it’s worth it. Several steps and ingredients. All need to be prepped. The smaller you cut the vegetables the quicker they become tender. Important when you want the vegetables to be softer and more ease on the inner working of the human body. The overall cooking experience was pleasant. If you are unaccustomed to preparing soups I ask that you might consider a soup with less ingredients to prepare but if you like a little bit of adventure make this recipe. It’s worth it.
I’m so happy this creamy vegetable soup was a hit for you! Thanks so much Angie!
Creamy and oh so good. Just the right blend of ingredients and spices to create a soup worthy of brunch with family and friends. You’ll be glad you tried this soup.
Yay! I’m so thrilled this was a hit. Thanks Angela!