This creamy vegetable soup is a warm hug in a bowl! Packed with colorful veggies and a smooth, velvety texture, it’s perfect for chilly days.
I love how easy it is to whip up! Just toss in your favorite veggies, blend them up, and enjoy a hearty meal that feels fancy but takes no time at all. 🌟
Key Ingredients & Substitutions
Butter: This adds richness to the soup. For a healthier option, use olive oil or vegan butter. Coconut oil works well too if you want a flavor twist.
Onion and Garlic: Essential for flavor! If you’re in a pinch, you can replace fresh garlic with garlic powder (1/4 teaspoon per clove) and onion with shallots or leeks for a softer taste.
Vegetables: Carrots, celery, and potatoes are classics. But feel free to mix it up! Try adding bell peppers, zucchini, or even spinach for extra nutrients. If you’re low on fresh veggies, frozen ones work just as well.
Broth: Vegetable broth is the base of the soup. You can use chicken broth if you aren’t strict on a vegetarian diet. Homemade broth will give it a homemade touch!
Milk or Cream: Choose whole milk for creaminess, or heavy cream for a richer soup. Non-dairy options like almond or oat milk can be substituted, but check for unsweetened versions for the best flavor.
How Do I Get the Perfect Texture in My Creamy Vegetable Soup?
The secret to a smooth, creamy soup lies in blending it just right. After cooking the veggies until tender, let the soup cool slightly, then blend it using a quality blender. Here’s how:
- For a chunkier texture, blend just half of the soup, then mix it back in with the unblended portion.
- Use an immersion blender directly in the pot for convenience, but be careful to avoid splatters!
- If you opt for a regular blender, fill it only halfway to avoid overflow. Blend in batches if needed.
- Always start on a low speed, gradually increasing to keep it controlled and prevent hot soup from splashing.
After blending, don’t forget to stir in any cream or milk slowly to maintain that lovely creamy texture without boiling!
How to Make Creamy Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme (or a few fresh sprigs)
- Salt and black pepper to taste
- Optional: pinch of smoked paprika or cayenne pepper for a mild heat
- 1 slice of bread for toasting (optional, for garnish)
- Fresh thyme or parsley for garnish
- Drizzle of cream or sour cream for topping (optional)
How Much Time Will You Need?
This creamy vegetable soup takes about 10 minutes of prep time and approximately 30 minutes of cooking time, making a total of about 40 minutes before you can dive into a delicious bowl of soup!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
In a large pot, melt the butter over medium heat. Once it’s melted, add the chopped onion and minced garlic. Sauté these until the onion turns translucent and fragrant, which should take about 3-5 minutes.
2. Add the Vegetables:
Next, stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally to help them soften and develop flavor.
3. Coat with Flour:
Sprinkle the flour over the cooked vegetables and stir well to coat everything evenly. Cook it for 1-2 minutes to remove any raw flour taste.
4. Add the Broth and Seasonings:
Gradually pour in the vegetable broth while stirring constantly to prevent any lumps from forming. Then add the dried thyme, salt, pepper, and, if you like a bit of spice, the optional smoked paprika or cayenne. Bring the mixture to a simmer.
5. Cook Until Tender:
Cover your pot and let it cook for about 15-20 minutes until all the vegetables are tender. This is the perfect time for the flavors to meld together!
6. Incorporate Peas and Corn:
Now add the frozen peas and corn kernels, continuing to simmer for another 5 minutes.
7. Make It Creamy:
Stir in the milk or cream, heating gently to combine. Be careful not to let it boil after adding the cream, as this could curdle it!
8. Taste and Adjust:
Give your soup a taste and adjust the seasoning with more salt or pepper if needed. This is your creation, so make it just how you like it!
9. Serve Up!
If you’d like, toast a slice of bread until it’s nice and crisp. You can serve it on the side or even place it right in the soup. Serve hot, garnished with a drizzle of cream and a sprinkle of fresh thyme or parsley for a lovely finishing touch.
Enjoy your warming, creamy vegetable soup with a crunchy toasted bread wedge! 🍲✨
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in your favorite veggies. Bell peppers, zucchini, or even leafy greens like spinach make great additions. Just make sure to adjust the cooking time for any veggies that might cook faster or slower.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. If you’d like to freeze it, let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan! Substitute the butter with olive oil or vegan butter, and use plant-based milk like almond or oat milk instead of dairy milk or cream. Ensure your vegetable broth is also vegan-friendly.
How Can I Thicken the Soup if It’s Too Thin?
If you find your soup is too thin for your liking, you can thicken it by blending a portion of the soup and mixing it back in. Alternatively, dissolve an additional tablespoon of flour in a small amount of water and stir it into the simmering soup, allowing it to thicken as it cooks for another few minutes.