Quick Creamy Vegetable Soup Recipe

On chilly afternoons, I find myself craving a bowl of something warm and satisfying to lift my spirits. My homemade Creamy Vegetable Soup is the perfect solution because it combines simple pantry staples with rich, savory flavors.

This recipe transforms humble ingredients like potatoes and carrots into a velvety meal without needing heavy cream. It feels nourishing and hearty while remaining light enough for a simple lunch or dinner.

What Makes This Creamy Vegetable Soup So Special

You will appreciate how quickly this nutritious meal comes together using just one pot on the stove. It creates minimal cleanup while delivering maximum comfort for busy weeknights when time is tight.

The texture is incredibly versatile, allowing you to blend it partially for chunkiness or fully for a smooth finish. It serves as a fantastic way to use up whatever produce is lingering in your crisper drawer before your next grocery run.

Since this Creamy Vegetable Soup is naturally dairy-free, it suits almost every dietary need without sacrificing taste. My family loves dipping crusty bread into the rich broth for a complete dinner that warms you from the inside out.

If this dish hit the spot, you’ll want to try my Zesty Tomato Soup Recipe next, plus the Cozy Instant Pot Butternut Squash Soup delivers the same bold flavors.

Everything You Need for Perfect Creamy Vegetable Soup

Here is the list of simple items you need to gather to make this recipe:

• Extra-virgin olive oil: Used to sauté the vegetables and build a savory base for the soup.
• Onion: A medium yellow or white onion adds essential sweetness and depth.
• Celery stalks: These provide a nice aromatic crunch and savory background note.
• Carrots: Sliced carrots bring natural sweetness and bright color to the pot.
• Yukon Gold potatoes: These are ideal because they create a naturally creamy texture when blended.
• Vegetable broth: Use a low-sodium version to control the saltiness of your final dish.
• Garlic cloves: Fresh minced garlic infuses the broth with a punchy, aromatic flavor.
• Dried thyme: This herb adds an earthy, warm note that pairs perfectly with potatoes.
• Frozen peas: They add a pop of sweetness and bright green color right at the end.
• Frozen corn: These kernels provide a nice texture contrast and extra sweetness.
• Plant-based milk: Almond or oat milk makes the soup rich without using dairy cream.
• Salt and Black pepper: Essential seasonings to enhance all the vegetable flavors.
• Fresh parsley: A bright herbal garnish to finish the bowl.

My Method for Perfect Creamy Vegetable Soup

Let’s get cooking!

1. Start by heating the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion, sliced celery, and carrots to the pot, then season them generously with salt and pepper. You want to cook these aromatics, stirring occasionally, until they begin to soften and smell wonderful, which usually takes about five minutes.
2. Stir in the chopped Yukon Gold potatoes, dried thyme, and minced garlic, mixing well to coat everything in the oil and spices. Cook this mixture for about one minute until the garlic becomes fragrant, then pour in the vegetable broth. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot to let the vegetables cook until tender, which takes roughly 20 minutes.
3. Once the potatoes are soft enough to pierce with a fork, use an immersion blender to puree the soup directly in the pot. I prefer to blend only about half of the mixture so that the Creamy Vegetable Soup stays thick but still has satisfying chunks of potato and carrot. If you use a standard blender, be sure to leave some texture behind and vent the lid carefully.
4. Finally, stir in the frozen peas, frozen corn, and your choice of milk. Let the pot simmer gently for another five minutes until the frozen vegetables are warmed through and the soup has thickened slightly. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

My Best Tips for Perfect Creamy Vegetable Soup

To achieve the best texture, I always recommend using Yukon Gold potatoes because of their natural buttery consistency. Leaving the skins on adds nice rustic texture and saves you plenty of prep time during the chopping phase.

Be careful not to over-blend the mixture if you enjoy having some bites of whole vegetables remaining. A few pulses with an immersion blender usually create the perfect balance for this Creamy Vegetable Soup.

If the soup feels too thick after blending, simply stir in an extra splash of vegetable broth to loosen it up. Taste as you go and adjust the salt right at the end to make the flavors pop before serving.

How to Serve This Creamy Vegetable Soup

I love pairing this warm bowl with a slice of toasted sourdough or fresh pita bread for dipping. A sprinkle of fresh parsley or cracked black pepper on top adds a beautiful pop of color to the final presentation.

For a heartier meal, serve this Creamy Vegetable Soup alongside a crisp green salad or a grilled cheese sandwich. It also stores beautifully for lunch the next day since the flavors meld overnight.

Come find more cozy inspiration and follow me on Pinterest.

Creamy Vegetable Soup Recipe

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• Author: Amelia Bryan
• Total Time: 50 min
• Yield: 6 servings
• Diet: Vegan

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Description

This cozy creamy vegetable soup is packed with tender potatoes, carrots, and peas for the ultimate comfort meal. It’s easy, healthy, and ready in 40 minutes.

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Ingredients

• 1 quart low-sodium vegetable broth
• 4 Yukon Gold potatoes, diced (approx. 3–4 cups)
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup plant-based milk (or regular milk)
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen corn
• Fresh parsley for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion, sliced celery, and carrots to the pot, then season them generously with salt and pepper. You want to cook these aromatics, stirring occasionally, until they begin to soften and smell wonderful, which usually takes about five minutes.
2. Stir in the chopped Yukon Gold potatoes, dried thyme, and minced garlic, mixing well to coat everything in the oil and spices. Cook this mixture for about one minute until the garlic becomes fragrant, then pour in the vegetable broth. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot to let the vegetables cook until tender, which takes roughly 20 minutes.
3. Once the potatoes are soft enough to pierce with a fork, use an immersion blender to puree the soup directly in the pot. I prefer to blend only about half of the mixture so that the Creamy Vegetable Soup stays thick but still has satisfying chunks of potato and carrot. If you use a standard blender, be sure to leave some texture behind and vent the lid carefully.
4. Finally, stir in the frozen peas, frozen corn, and your choice of milk. Let the pot simmer gently for another five minutes until the frozen vegetables are warmed through and the soup has thickened slightly. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Notes

Use Yukon Gold potatoes for the creamiest texture. If you prefer a completely smooth soup, you can blend the entire batch, but leaving chunks adds nice variety.

• Prep Time: 15 min
• Cooling Time: 5 min
• Cook Time: 35 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 235
• Sugar: 7g
• Sodium: 660mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 0mg

Keywords: creamy vegetable soup recipe, easy vegan soup, homemade potato soup, healthy dinner idea