Home > Soups & Stews > Creamy Vegetable Soup Creamy Vegetable Soup November 28, 2018 | 144 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients. Serve Creamy Vegetable Soup with this Pear Salad, these Roasted Brussels Sprouts, or a crusty loaf of bread! 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 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! 🙂 Another one of our favorite ways to enjoy this creamy vegetable soup is in a crusty bread bowl — there are few things better than that! How to make Creamy Vegetable Soup Prepare the vegetables by sautéing 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 frozen 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! In this 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 the 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 can be replaced with cornstarch, using half the amount called for. If you are working to make this meal shelf-stable, replace the milk and cream with evaporated milk. Shortcuts Creamy Vegetable Soup admittedly has quite a bit of chopping required, but below I’ve got a few shortcut ideas to help save some time in the kitchen. To save yourself chopping time, pick up a 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, get 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. 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. Creamy Vegetable Soup calls for 1 ½ 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 heat in your soup, you may want to add some paprika (up to 2 teaspoons). Black pepper – Freshly ground black pepper is a great addition to any vegetable soup. Other fresh herbs such as thyme or basil would taste great in this soup – add according to your personal preferences! 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Vegetable Soup 4.84 from 56 votes - Review this recipe A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients. SAVE TO RECIPE BOX Print Recipe Creamy Vegetable Soup 4.84 from 56 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients. Course Main Course, Soup, Vegetarian Cuisine American Keyword creamy vegetable soup Prep Time 30 minutes Cook Time 23 minutes Total Time 53 minutes Servings 6 servings Calories 604kcal Ingredients5 tablespoons unsalted butter, separated1 tablespoon olive oil3 cups mirepoix: (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)2 cloves garlic, minced4 cups baby red or baby gold potatoes, chopped into small bite-sized pieces1 and 1/2 teaspoons Italian seasoning3 cups chicken stock (or chicken broth--or vegetable stock for vegetarian)2 cups frozen broccoli florets, thawed and finely chopped1 cup frozen corn1/4 cup + 2 tablespoons all-purpose white flour3 cups milk (I use 1%; use 1%, 2% or whole)1/2 cup heavy cream3/4 teaspoon EACH: salt and pepper2 cups Freshly grated sharp Cheddar cheeseOptional: fresh parsley or thyme, crusty loaf of bread InstructionsIn 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 the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.Meanwhile, melt the 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 the milk (whisk well until smooth).Cook, stirring constantly until mixture begins to gently boil and thicken; 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. Reduce 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 FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.