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.
This soup is excellent! I sautéed some smoked sausage in butter and added it at the end. It was so good.
So thrilled to hear this! Thanks Joanne!