This post may contain affiliate links. Please read our disclosure policy.
There’s something about a big pot of creamy vegetable soup that feels right, especially on those days when you want something comforting but still packed with good-for-you ingredients. This recipe has been my go-to for when I want to clean out the veggie drawer or just need something cozy that doesn’t take all day to make. It’s filled with simple ingredients like carrots, potatoes, and peas, but it’s the creaminess that really brings it all together.
Table of Contents
I love how adaptable this vegetable soup is. You can blend it as smooth or as chunky as you like, and adding a little plant-based milk makes it feel extra creamy without being too heavy. Serve it with a sprinkle of fresh parsley and some crusty bread on the side.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free, vegan
Key Flavor: Creamy & hearty
Skill Level: Easy
Why This Is So Good
- Perfectly chunky: Some veggies are blended to make the soup thick and creamy while others stay chunky for the ideal mix of textures.
- One pot: This entire recipe can be made in a Dutch oven or stockpot, which means cleanup is minimal!
- Makes great leftovers: This vegetable soup lasts in the fridge for four days. If you’re like me, you’ll be excited to eat it for lunch and dinner until it’s gone!
RECIPE VIDEO TUTORIAL
Popular Substitutions & Additions
- Add tomatoes. Try tossing a can of chopped tomatoes in with the broth for a touch of acidity.
- Stir in greens. Add a few handfuls of kale or baby spinach in the final steps. If you are using kale, add it in with peas and corn. Save fast-cooking baby spinach for the last few minutes.
- Use any kind of potato. I prefer Yukon Gold to give the soup an extra creamy texture but red bliss, russet, or even sweet potatoes would also work.
- Swap the broth or milk. If you aren’t vegan or vegetarian, chicken or beef broth can be used to add a savory, umami flavor while cow milk will make your soup extra creamy.
How to Make Creamy Vegetable Soup
Tips for Making The Best Creamy Vegetable Soup
- Cut your vegetables into small pieces, especially the carrots. It doesn’t matter if they’re round or square, but big chunks will take longer to cook and not yield as much flavor.
- Don’t peel the potatoes. To save time and add even more nutrients, don’t bother peeling the potatoes. The skins will add richness and texture to the soup, along with extra health benefits.
- Add a little salt during each step. This helps flavor every part of the dish. But don’t overdo it! You can add more salt at the end but it’s difficult to get rid of too much salt without diluting the vegetable soup’s creaminess.
- Sauté the onions, carrot, and celery at a medium temperature. Don’t be tempted to use a higher temperature to speed up the process. A lower temp brings out the sweetness and flavor of this mirepoix mix—and it’s still a relatively quick vegetable soup to make!
What to Serve With Vegetable Soup
Frequently Asked Questions
If your soup is too thick, add some more liquid—either your plant milk of choice or vegetable broth. If it’s too thin, let it simmer uncovered a while longer. You can also add a thickening agent like cornstarch, flour, or arrowroot powder to thicken it up.
Try a splash of vinegar or a squeeze of lemon juice at the end of cooking to bring out the flavors, celery salt to add depth, or red pepper flakes for a touch of heat.
Creamy vegetable soup is not optimal for freezing. The pureed potatoes and twice-frozen vegetables may lose some of their texture.
More Vegan Soup Recipes:
- Cabbage Soup
- Roasted Pumpkin Soup
- 5-Ingredient Tomato Soup
- Creamy Asparagus Soup
- Crushed Lentil Soup
- Corn Chowder
- Roasted Tomato Soup
This vegan vegetable soup is a great staple soup recipe to enjoy in colder months. It’s versatile and adaptable—switch out the vegetables, spices, milk, and broth based on your preference. You can also use it as a base recipe and add greens or ground beef/turkey to bulk it up.
If you try this feel good Creamy Vegetable Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Creamy Vegetable Soup
Video
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks sliced
- 2 large carrots sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 Yukon Gold potatoes diced (3-4 cups chopped)
- 2 teaspoons dried thyme
- 2 garlic cloves minced
- 1 quart low-sodium vegetable broth
- 1 ½ cups peas frozen
- 1 ½ cups corn frozen
- 1 cup plant-based milk or cow milk
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
- Serve with fresh parsley and crusty bread, if desired.
Notes
- Instead of oat milk, you can use regular milk.
- Instead of potatoes, you can use squash or zucchini or cauliflower.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This soup is delicious! Thank you for this recipe! I plan on making this again and again!
Aww, you’re welcome! So happy you love it! Yay!!