This creamy vegetable soup is the ultimate comfort food, brimming with a variety of fresh vegetables and blended to a silky smooth texture. It’s a perfect dish to warm you up on a cold day, offering both nourishment and indulgence in every spoonful. Whether you’re looking for a cozy weeknight meal or a healthy addition to your meal prep, this soup checks all the boxes.

Why You’ll Love This Recipe

This creamy vegetable soup is everything you want in a cozy bowl of comfort. It’s rich, creamy, and packed with vitamins and nutrients from an array of fresh vegetables. The smooth, velvety texture pairs beautifully with the hearty vegetables, making it a satisfying meal for all ages. Plus, it’s incredibly easy to make, and you can customize it with your favorite vegetables or spices. It’s also a great way to use up any leftover veggies in your fridge. Whether you enjoy it as a light lunch or a filling dinner, this soup is sure to become a favorite.

Creamy Vegetable Soup Recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
1 potato, peeled and cubed
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk (or cream for a richer soup)
1 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, zucchini, and potato. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Add garlic, thyme, and basil to the pot and cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until all the vegetables are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
Return the blended soup to the pot and stir in the milk (or cream) for a creamier texture. Season with salt and pepper to taste.
Allow the soup to heat through, then serve hot. Garnish with freshly chopped parsley before serving.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add Protein: Add cooked chicken, beans, or lentils for a boost of protein.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for some heat.
Vegetable Options: Feel free to swap in different vegetables like spinach, broccoli, or cauliflower, depending on what you have on hand.
Dairy-Free Version: Use coconut milk or almond milk in place of dairy to make this soup vegan.

Storage/Reheating

Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezing: You can freeze the soup for up to 3 months. Just be sure to leave some space in the container for expansion as it freezes.
Reheating: To reheat, warm the soup in a pot over low heat until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring between each interval to ensure even heating.

FAQs

1. Can I use frozen vegetables for this recipe?

Yes, frozen vegetables will work just fine. Just add them to the pot and cook until tender, following the recipe as instructed.

2. Can I make this soup in advance?

Absolutely! This soup stores well in the fridge for up to 4 days, or you can freeze it for up to 3 months.

3. Can I use a regular blender instead of an immersion blender?

Yes, you can transfer the soup in batches to a regular blender, but be careful when blending hot liquids. Let the soup cool slightly before blending to avoid splashing.

4. How can I make this soup spicier?

Add cayenne pepper, chili flakes, or even a dash of hot sauce to bring some heat to the soup.

5. Can I use cream instead of milk for a richer texture?

Yes, using cream instead of milk will create a richer and creamier soup. If you’re looking for a lighter version, stick with milk.

6. Can I add cheese to this soup?

Yes, grated parmesan or shredded cheddar can be stirred into the soup for extra flavor and creaminess.

7. Is this soup suitable for vegans?

Yes, simply swap out the milk for a plant-based milk (like almond or coconut milk) and leave out the cream.

8. Can I add herbs to this soup?

Definitely! Fresh herbs like parsley, basil, or thyme can be added for extra flavor. Add them at the end to preserve their taste.

9. Can I add potatoes to make the soup thicker?

Yes, potatoes are perfect for thickening the soup. Just make sure they are well-blended into the soup to achieve the creamy texture.

10. How can I make this soup gluten-free?

This soup is naturally gluten-free, but always check your vegetable broth to ensure it’s gluten-free if you’re following a strict gluten-free diet.

Conclusion

This creamy vegetable soup is a perfect blend of comfort and nutrition, offering a satisfying meal that’s easy to make and customize. Whether you’re cooking for a family, prepping for the week ahead, or simply craving a warm, creamy dish, this soup has everything you need. Enjoy the nourishing goodness of fresh vegetables with every spoonful, and feel free to experiment with variations to make it your own!

Chef MARTHA