CREAMY VEGETABLE SOUP BEST RECIPE

Craving comfort in a bowl without the guilt? Imagine sinking your spoon into a velvety smooth, vibrantly colored Creamy Vegetable Soup, bursting with fresh flavors and warming you from the inside out. This isn’t just another bland veggie soup; it’s a flavor explosion waiting to happen, and I promise you’ll be making it on repeat all season long!

What You’ll Need: The Creamy Vegetable Soup Ingredients

Okay, friend, let’s gather everything we need to make this magical Creamy Vegetable Soup happen. Don’t worry, the ingredient list looks a little long, but it’s mostly just chopping veggies. You got this!

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained

Veggies, Veggies, Veggies!

• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 cup chopped green beans
• 1 cup corn kernels (fresh or frozen)
• 1 cup chopped spinach or kale

For Creaminess and Flavor

• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/4 cup grated Parmesan cheese (optional, omit for vegan)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking: Step-by-Step Instructions for Creamy Vegetable Soup

Alright, are you ready to turn these ingredients into a bowl of pure deliciousness? I’m going to walk you through each step, so grab your apron and let’s get started. This One Pot Creamy Vegetable Soup recipe is designed to be simple and straightforward.

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant. This is where the magic starts – that aroma is going to fill your kitchen!

Step 2: Build the Soup Base

1. Pour in the vegetable broth and diced tomatoes (undrained).
2. Bring the mixture to a simmer.

Step 3: Add the Hearty Vegetables

1. Add the carrots, celery, zucchini, yellow squash, and green beans to the pot.
2. Simmer for 15-20 minutes, or until the vegetables are tender. Test them with a fork – they should be easily pierced.

Step 4: Stir in the Finishing Touches

1. Stir in the corn kernels and spinach (or kale). Cook until the spinach is wilted, about 2-3 minutes.
2. Reduce the heat to low.
3. Stir in the heavy cream (or coconut milk) and Parmesan cheese (if using). Season with salt and pepper to taste. Be careful not to boil the soup after adding the cream. We want it rich and smooth, not curdled!

Step 5: Serve and Enjoy!

1. Ladle the Creamy Vegetable Soup into bowls.
2. Garnish with fresh parsley.
3. Serve immediately and enjoy!

Tips and Tricks for the Best Creamy Vegetable Soup

Want to take your Veggie Soup to the next level? Here are some of my favorite tips and tricks for making it even better:

Veggie Variations

Don’t be afraid to experiment with different vegetables! Broccoli florets, cauliflower, mushrooms, or even a little bit of diced sweet potato would be delicious additions. Just adjust the cooking time as needed to ensure everything is tender. You can customize this Easy Soup Recipes to use up whatever you have on hand.

Making it Vegan

To make this soup vegan, simply substitute the heavy cream with coconut milk and omit the Parmesan cheese. The coconut milk will still provide a lovely creaminess without the dairy. A little nutritional yeast can also add a cheesy flavor.

Blending for Extra Creaminess

For an even smoother texture, you can use an immersion blender to partially blend the soup before adding the cream. Be careful not to over-blend, or you’ll end up with a puree! I like to leave some chunks of vegetables for texture.

Freezing for Later

This One Pot Creamy Vegetable Soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat gently on the stovetop.

Perfect Pairings for Your Soup Dinner

This soup is fantastic on its own, but here are some ideas to make it a complete and satisfying Soup Dinner:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy broth.
• Grilled Cheese Sandwich: A classic pairing!
• Side Salad: A simple green salad adds a refreshing contrast to the richness of the soup.

Soup Inspiration: Other Recipes You’ll Love

If you’re a soup lover like me, you’re always looking for new and exciting recipes to try. Here are a few of my favorites that I think you’ll enjoy:

• For potato lovers, you should check out this Outback Potato Soup.
• If you’re in the mood for something hearty and filling, you’ll adore this Chicken Gnocchi Soup. The pillowy gnocchi and rich broth make it incredibly comforting.
• For a spicy kick, try this Chicken Tortilla Soup. Top it with your favorite toppings for a customizable meal.
• If you’re looking for a vegetarian option with a unique twist, this Creamy Tuscan Chickpea Soup is a winner.
• For a taste of fall, you must try this Autumn Wild Rice Soup.
• And of course, nothing beats a classic Tomato Soup.

Why This Creamy Vegetable Soup is the Best!

So, what makes this Creamy Vegetable Soup so special? It’s the perfect combination of fresh vegetables, creamy texture, and comforting flavors. It’s also incredibly versatile – you can easily adapt it to your own preferences and dietary needs. Plus, it’s a great way to use up leftover vegetables and reduce food waste.

Ready to give it a try? I know you’ll love this recipe as much as I do. Happy cooking!

Creamy Vegetable Soup

Amelia Chen-Morrison

This Creamy Vegetable Soup is a comforting and flavorful dish packed with fresh vegetables in a creamy broth. It’s a versatile recipe that can be easily adapted to your preferences and dietary needs, making it a perfect way to enjoy a healthy and delicious meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle
• Immersion blender (optional)

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 4 cups vegetable broth low sodium preferred
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 cup chopped green beans
• 1 cup corn kernels fresh or frozen
• 1 cup chopped spinach or kale
• ½ cup heavy cream or coconut milk for dairy-free
• ¼ cup grated Parmesan cheese optional, omit for vegan
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
• Pour in the vegetable broth and diced tomatoes (undrained). Bring the mixture to a simmer.
• Add the carrots, celery, zucchini, yellow squash, and green beans to the pot.
• Simmer for 15-20 minutes, or until the vegetables are tender.
• Stir in the corn kernels and spinach (or kale). Cook until the spinach is wilted, about 2-3 minutes.
• Reduce the heat to low.
• Stir in the heavy cream (or coconut milk) and Parmesan cheese (if using). Season with salt and pepper to taste. Be careful not to boil the soup after adding the cream.
• Ladle the Creamy Vegetable Soup into bowls.
• Garnish with fresh parsley.
• Serve immediately and enjoy!

Notes

For an even smoother texture, you can use an immersion blender to partially blend the soup before adding the cream. To make this soup vegan, simply substitute the heavy cream with coconut milk and omit the Parmesan cheese. This soup freezes beautifully for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. You can experiment with different vegetables such as broccoli florets, cauliflower, mushrooms, or diced sweet potato.