Looking for a rich, comforting, and nutritious soup that’s easy to make? This Creamy Vegetable Soup is the perfect solution! Packed with fresh vegetables, aromatic herbs, and a velvety broth, this soup is both healthy and satisfying.
Whether you need a cozy meal for a chilly evening or a simple way to eat more veggies, this recipe delivers flavor, texture, and warmth in every spoonful. Plus, it’s easily customizable, making it vegetarian, vegan, or even keto-friendly with a few simple swaps.
Why You’ll Love This Creamy Vegetable Soup
✔ Easy & One-Pot – Simple ingredients and minimal prep.
✔ Customizable – Use any vegetables you have on hand.
✔ Healthy & Nutritious – Loaded with vitamins, fiber, and antioxidants.
✔ Comfort Food – Creamy and hearty without being too heavy.
✔ Make-Ahead Friendly – Stores well in the fridge and freezer.
Ingredients
Vegetables:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 small potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
Broth & Seasonings:
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and pepper to taste
Creamy Base:
- 1 cup milk or heavy cream (for a richer soup)
- ½ cup sour cream or Greek yogurt (optional, for tangy creaminess)
- 2 tablespoons flour or cornstarch (to thicken)
- ½ cup grated Parmesan cheese (optional, for extra depth of flavor)
Optional Add-ins:
- 1 can (15 oz) white beans (for extra protein)
- 1 cup cooked shredded chicken (for a heartier meal)
- ½ teaspoon red pepper flakes (for a spicy kick)
How to Make Creamy Vegetable Soup
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat butter or olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic, zucchini, bell pepper, potatoes, and green beans. Cook for another 3 minutes.
Step 2: Simmer the Soup
- Pour in the vegetable broth and add thyme, basil, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and let simmer for 15-20 minutes until vegetables are tender.
Step 3: Make it Creamy
- In a small bowl, whisk flour (or cornstarch) with milk until smooth.
- Stir the milk mixture into the soup and let it simmer for 5 more minutes to thicken.
- Add sour cream or Greek yogurt (if using) and stir well.
Step 4: Final Touches
- Stir in Parmesan cheese for extra richness.
- Taste and adjust seasonings if needed.
- Garnish with fresh parsley or extra cheese, and serve hot!
Serving Suggestions
- Crusty Bread: Serve with garlic bread or homemade biscuits.
- Side Salad: A simple green salad pairs well.
- Toppings: Sprinkle with extra cheese, fresh herbs, or croutons.
Storage & Reheating
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or milk if it’s too thick.
Variations & Substitutions
✔ Vegan Version – Use coconut milk or cashew cream instead of dairy.
✔ Low-Carb Option – Replace potatoes with cauliflower and skip the flour.
✔ Protein Boost – Add white beans, chickpeas, or shredded chicken.
✔ Spicy Twist – Mix in red pepper flakes or cayenne pepper.Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store it in the fridge and reheat before serving.
How can I thicken the soup without flour?
You can blend half the soup and mix it back in for a naturally creamy texture.
What if I don’t have all the vegetables listed?
No problem! Use whatever vegetables you have on hand.
Final Thoughts
This Creamy Vegetable Soup is the ultimate comfort food that’s both healthy and satisfying. Whether you’re making it for a weeknight dinner or meal prepping for the week, this recipe is sure to become a favorite!
