This velvety veggie soup is a fast and simple one-pot meal that’s best for a hectic weeknight. It’s made with easy ingredients that you most likely currently have on hand, and it comes together in under 35 minutes. Dive to the Creamy Veggie Soup Recipe

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How to Make Creamy Veggie Soup

We have actually been making this soup for many years. It’s easy to make, healthy, and reassuring. Toss great deals of veggies into a huge pot, include stock and herbs, and after that simmer till done. Mix with a little cream or coconut milk, and you are done.

More: For a more brothy veggie soup, attempt our Easy Homemade Veggie Soup (it’s made with great deals of veggies and a light tomato broth).

This velvety vegetable soup comes together rapidly and it’s simple to adjust for various diet plans. Make it gluten-free, vegetarian, or vegan. I have actually shared how below.

Creamy Vegetable Soup

The genuine technique to making this soup is cutting all the veggies a comparable size. We begin by cooking onions, carrots, and celery in a huge pot till softened. Then we include potatoes, garlic, stock, and herbs.

Adding the Vegetables
Add thyme and bay leaves

After simmering for 15 minutes, the veggies will be soft Get rid of the herbs (I can not even count the number of times I have actually forgotten a bay leaf!). Then mix the soup till smooth.

At this moment, we like to include a splash of cream or half-and-half. You can avoid it or utilize a dairy-free choice like coconut milk.

More: If you like velvety soups, have a look at our broccoli cheddar soup. We utilize a comparable approach to make it!

Replacements for Gluten-Free, Vegetarian, and Vegan Diets

This velvety veggie soup recipe is simple to adjust. Here’s how to replacement for various diet plans:

  • Gluten-free Veggie Soup: Some store-bought stocks consist of gluten. Try to find stock or broth that discusses it is gluten-free on the product packaging. You might likewise think about utilizing homemade stock.
  • Vegetarian and Vegan Veggie Soup: Change the chicken stock with veggie stock. For the very best taste, we advise one that’s heavy on mushrooms. Rather of the cream, usage coconut milk. You might likewise include some drained pipes and washed white beans to the soup while it simmers. When mixed, they will include to the soup’s velvety texture.

Make Ahead Tips

Cool the soup for approximately 3 days. Or, freeze up to 3 months. The soup will end up being extremely thick after freezing. When reheating, include more stock or water to thin it out till your preferred consistency.

More Easy Soup Recipes

  • Easy Sausage and Potato Soup– You will like this simple potato soup recipe with Italian sausage, potatoes, garlic, and kale.
  • Basic Ham and Cabbage Soup– This soup with cabbage and ham is hearty, healthy, simple to make, and tastes great.
  • 3 Component Tomato Soup– You would not believe that 3 ingredients– butter, onion, and tomato– can come together to make such a silky and scrumptious tomato soup, however let me inform you. They can.
  • Creamy Homemade Potato Soup– You will like this simple soup with potatoes, veggies, garlic, and a luscious velvety broth.
  • Lentil Soup with Lemon and Turmeric– Meet my go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I require some healthy home cooking.
  • Lemony Chicken Veggie Soup– This lemon chicken and veggie soup checks all packages. It’s hearty, healthy, gratifying, and tastes unbelievable.
  • Roasted Butternut Squash Soup– Butternut squash is roasted on top of garlic cloves and fresh thyme then mixed with stock into a silky smooth butternut squash soup.

Recipe upgraded, initially published December 2011. Because publishing this in 2011, we have actually modified the recipe to be more clear.– Adam and Joanne

A Bowl of Creamy Vegetable Soup Recipe

Quick and Easy Creamy Veggie Soup

  • COOK

This velvety veggie soup can be cooled approximately 3 days and kept in the freezer for approximately 3 months. For a vegetarian or vegan variation of this soup, change chicken stock with veggie stock. For the very best taste, we advise one that’s heavy on mushrooms. Rather of the cream, usage coconut milk.

Makes 4 to 5 Portions

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You Will Require

1 big onion

1 pound carrots, peeled (4 to 5 medium)

4 celery sticks

1 tablespoon olive oil


1/4 teaspoon crushed red pepper flakes

1 pound thin-skinned potatoes (3 medium or 6 little potatoes)

3 garlic cloves, peeled and cut in half

3 cups chicken or veggie stock, see how to make chicken stock

2 bay leaves

3 sprigs fresh thyme (replacement 1/2 teaspoon dried thyme)

1/4 cup half-and-half, cream, or coconut milk


  • Prepare Soup
  • Slice the onion, carrots, and celery into 1/2-inch pieces. Slice the potatoes into 1/2-inch pieces, however reserved from other veggies.

    Heat the oil in a big pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and include the red pepper flakes. Cook, stirring sometimes, till the veggies sweat, soften, and odor sweet; 5 to 10 minutes.

    Stir in the potatoes, garlic, bay leaves, and thyme. Prepare for 5 minutes. (Include more oil if the pot appears dry).

    Pour in the stock and give a boil. Minimize to a simmer and cook till you can quickly pierce the potatoes with a fork; about 15 minutes.

    • To Complete
    • Get rid of the soup from the heat. Get the bay leaves and thyme sprigs and dispose of. Utilize an immersion mixer, stand mixer, or food mill to puree the soup till smooth.

      Stir in the half-and-half. Taste for flavoring and change with more salt and pepper if required.

Adam and Joanne’s Tips

  • Nutrition Truths: The nutrition truths offered below are quotes. We have actually utilized the USDA Supertracker recipe calculator to determine approximate worths. We did consist of 1/4 cup of compromise in the estimations and presumed 4 portions. We left out salt from the estimations given that you will require to contribute to your tastes.

If you make this recipe, snap an image and hashtag it #inspiredtaste– We like to see your developments on Instagram and Facebook! Discover us: @inspiredtaste

Nutrition Per Portion: Calories 234 / Protein 6 g / Carb 41 g / Dietary Fiber 7 g / Overall Sugars 8 g / Overall Fat 6 g / Hydrogenated Fat 2 g / Cholesterol 6 mg

AUTHOR: Adam and Joanne Gallagher