Creamy Vegetable Soup

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A delicious and easy-to-make creamy vegetable soup packed with veggies and healthy ingredients.

Serve this creamy vegetable soup with this pear salad, these roasted brussel sprouts, or a crusty loaf of bread!

Shot of Creamy Vegetable Soup in a bowl

Pure comfort food!

This creamy vegetable soup is pure comfort food! We make this whenever the weather is chilly or I’ve got some leftover veggies that need to be used up. While I’m a huge fan of broth based vegetable soups (like this broth-based vegetable soup or this chicken vegetable soup), my boys prefer creamy soups with lots of cheese in them. This is one of their favorites. I’ll also usually whip up a salad to serve alongside it (like this crispy chicken salad) and if I’m feeling ambitious, these dinner rolls also make it on the table.

But if not, there is always some kind of bread served on the side for dunking — soup just isn’t the same without it πŸ™‚

Another one of our favorites ways to enjoy this creamy vegetable soup is in a crusty bread bowl — there are few things better than that!

All the ingredients that go into this dish

How to make creamy vegetable soup

  • Prepare the vegetables by sautΓ©ing the carrots, celery, and onion in butter and oil. 
  • Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil and cook for 15-20 minutes.
  • While the veggies are cooking, prepare the cream mixture by melting the remaining butter, stirring in the flour, milk, and cream.
  • Once veggies are tender, stir in the broccoli and corn and cook for 2-3 additional minutes, or until the broccoli and corn are warmed through.
  • Remove the vegetable mixture from heat and add in the cream mixture. Season to taste, top with sharp cheddar shredded cheese and enjoy this creamy vegetable soup!

Cutting vegetables on a cutting board

In this creamy vegetable soup recipe, I have provided my favorite way to make a soup creamy – a good mix of butter, flour, milk and cream. However, there are lots of other ways to make a soup creamy. Read on for alternate solutions.

How do you make soup creamy?

  • If you are vegan or lactose-intolerant, you can replace the butter with vegetable oil and use almond milk as well as dairy-free cheese. 
  • For a gluten intolerance, the flour used can be replaced cornstarch, just use half the amount called for. 
  • If you are working to make this meal shelf-stable, replace the milk and cream with evaporated milk. 

Putting together our Creamy Vegetable Soup Stirring the Creamy Vegetable Soup

Shortcuts

This creamy vegetable soup admittedly has quite a bit of chopping required, but below I’ve got a few short-cut ideas to help save some time in the kitchen.

  • To save yourself chopping time, pick up mirepoix (also called soup starter at some stores). Lots of stores sell pre-chopped mirepoix (a French phrase for diced onion, carrot, and celery) in the produce section. If you’re in a hurry, grab that fresh-chopped mirepoix or you can even use frozen mirepoix.
  • To save yourself chopping time, use jarred garlic or a garlic press. Instead of mincing your own garlic, you can use jarred to save time. Alternatively, a garlic press gives you fresh minced garlic in a fraction of that time that hand mincing requires.

Delicious creamy Creamy Vegetable Soup

The secret to the great flavor of this soup and most vegetable soups in the stock it is cooked in. I used Kroger’s Simple Truth Organic chicken stock in this recipe and it is delicious! There are a lot of spices you can also add to enhance the flavor of your vegetable soup.

What spices are good in vegetable soup?

  • Italian seasoning – Italian seasoning is a great addition to most savory dishes, and it is delicious in this soup. This creamy vegetable soup recipe calls for 1 Β½ teaspoons of Italian Seasoning, but feel free to add more if desired. (Kroger’s Private Selection Italian Seasoning blend is my favorite!)
  • Paprika – if you like a little bit of heat in your soup, you may want to add some paprika (up to 2 teaspoons).
  • Black Pepper – freshly ground black pepper is also a great addition to any vegetable soup.
  • Other fresh herbs such as thyme or basil would also be great in this soup – add according to your personal preferences!

ENJOY!

Finished creamy vegetable soup in a bowl

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Creamy Vegetable Soup

4.97 from 29 votes
A delicious and easy-to-make creamy vegetable soup packed with veggies and healthy ingredients.
Print Recipe

Creamy Vegetable Soup

4.97 from 29 votes
A delicious and easy-to-make creamy vegetable soup packed with veggies and healthy ingredients.
Course Soup
Cuisine American
Keyword creamy vegetable soup
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings 4 -6 servings
Calories 351kcal

Ingredients

  • 5 tablespoons unsalted butter, separated
  • 1 tablespoon olive oil
  • 3 cups mirepoix: (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
  • 2 cloves garlic, minced
  • 4 cups baby red or baby gold potatoes, chopped into small bite-sized pieces
  • 1 and 1/2 teaspoons Italian seasoning
  • 3 cups Simple Truth Organic Chicken Stock (or chicken broth)
  • 2 cups frozen broccoli florets, thawed and finely chopped
  • 1 cup frozen corn
  • 1/4 cup + 2 tablespoons all-purpose white flour
  • 3 cups milk (I use 1%; use 1%, 2% or whole)
  • 1/2 cup heavy cream
  • 3/4 teaspoon EACH: salt and pepper
  • 2 cups Freshly grated sharp cheddar cheese
  • Optional: fresh parsley or thyme, crusty loaf of bread

Instructions

  • In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
  • Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the veggies are crisp tender. Stir in broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
  • Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth).
  • Cook stirring constantly until mixture begins to gently boil and thicken and then stir in the heavy cream. Remove from heat and once all veggies are tender pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Lower heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!

Video

Nutrition Facts

Calories: 351kcal

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Nutrition facts for creamy vegetable soup

A delicious and easy-to-make creamy vegetable soup packed with veggies and healthy ingredients. via chelseasmessyapron.com #stovetop #easy #creamy #vegetable #soup #quick #simple #cheese #broccoli #corn #recipe #kidfriendly #dinner #meal
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Recipe Rating




94 Comments

  1. 5 stars
    Made this tonight, and it is fantastic. I used veggie stock to make it vegetarian, and it was delicious. A keeper, thank you!

    1. YUMMY!! I’m glad you thought of that switch so you could have this! So glad you enjoyed! Thanks Jennifer! πŸ™‚

  2. 5 stars
    I didnt have corn so I added yellow bell peppers. Also cut sweet rolls in half and toasted them and put a large sweet roll crouton in the center of each soup bowl. Really great and easy recipe. Also used 2 kinds of cheddar we had to yum it up.

    1. For the crockpot, I’d add everything, cook until tender and then add the roux and cheese about 30 minutes before serving; heat in crockpot at low until thickened and cheese is melted. The soup will likely be less thick overall from the crockpot.

  3. 5 stars
    MADE THIS SOUP TODAY FOR MY HUBBY, MY SUPPER GUEST AND MYSELF. IT WAS AMAZING AND THAT WAS A COMBINED OPINION. MY HUBBY SAID IT IS A “MAKE IT AGAIN SOUP” AND IN OUR HOUSE IF HE SAYS MAKE IT AGAIN IT IS A TRUE HIT. THANKS FOR SHARING AND I AM NOT SHOUTING – I AM SIGHT IMPAIRED

  4. 5 stars
    Just made this soup. It’s absolutely delicious! Only added mushrooms because we had them. I will be making this again?

  5. 5 stars
    Delicious. I added a couple more veggies, okra, green beans, and assorted color small bell peppers. My family said it was a keeper.

  6. I these recipes with entire life stories before the recipe! Scrolling for hours is so much fun! The pop-ups is also a nice touch!

    1. There is a “jump to recipe” button at the beginning of each post. The pop-ups are what allow me to give you FREE content.

    2. 5 stars
      Wow. You just can’t escape snarky comments like these that emerge from the saddest users of the internet. I say THANK YOU for this amazing recipe and subsequent inspiration, which I’m happy to have found.

    1. It’s not an addition I would make, but you can if you’d like! If you do, I’d recommend adding it already cooked and probably increasing the liquid a bit. Enjoy!

    1. I personally don’t think it would taste quite right (or look super appealing) for this soup, but I’ve never tried it so really can’t say for sure what the results would be. Let me know what you end up trying and I hope you love it Eleanor! πŸ™‚

    1. Because of the dairy in it, I don’t think it would freeze well, but haven’t personally tried on this recipe. Wish I could be of more help!

  7. 5 stars
    This exceeded my expectations. The end product is phenomenal. What a cost-efficient recipe! Also perfect when craving something hearty and wholesome. Thank you so much for posting!

  8. 5 stars
    This is so GOOD!! This recipe is delicious and so easy to make. My husband commented multiple times how good it was! No additions added, made as listed. Nice job!

  9. 5 stars
    I made this creamy vegetable soup today. As I usually do, I made my adaptions. No corn but I used 1 yellow pepper. I tripled the garlic and I put asparagus tips in. Did not use the cheese as it was plenty thick enough. Used green onions as my honey is not an onion fan. It was WONDERFUL!! Earlier in the day I had made some fresh bread so it all went together so well. Thank you. This recipe is a keeper!!

  10. 4 stars
    Made this for the first time – delicious! It is definitely a keeper to be made again and again. I added a pound of cooked and lightly browned, ground chicken for extra protein. πŸ™‚

    My one caution: allow more cooking time than the instructions say. It takes time for the soup to come to a boil, and it takes time for the butter/flour/milk to thicken and gently boil, etc. We ended up eating dinner at 9:00 p.m.

  11. Can you use fresh broccoli? If so, does cooking time/directions change at all? Can I add fresh cauliflower? How would that change things?
    Thank you!!

    1. Yes, it would make the cook time longer and potentially you’d need more liquid. I’m not sure on exact recommendations for adding fresh broccoli and/or cauliflower without trying it myself, but I do know they’d take longer to cook than frozen

    2. I made with fresh broccoli. Added broccoli when there was about 8 minutes left on the summering potatoes step. I didn’t add any liquid because my husband likes his soup thick like a stew, but 1/2 cup of chicken broth should be enough to add to it.

  12. 5 stars
    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.

  13. 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. πŸ˜‰

  14. 5 stars
    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.

  15. 5 stars
    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! πŸ™‚

    1. 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! πŸ™‚

  16. 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.

    1. 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! πŸ™‚

  17. 5 stars
    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!!

  18. 5 stars
    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!

  19. You should try making a vegetable soup with vegetable stock! It’s better for you, the environment and tastes better.

  20. Going to cook and store individual servings of soups for my 96-year-old mother’s freezer. I plan to freeze this one. Is that okay, you think? (It looks DELICIOUS)

    1. Unfortunately I don’t think this soup is the best to freeze, because of all the dairy in it (it will separate/potentially curdle when being thawed/re-warmed)

  21. Was so delicious. Better than any store bought . As a matter of fact not as good as any restaurants, I’ve had.. I will be making this again

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