Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

Yumna Jawad
February 17, 2020 Updated November 18, 2024

4.76 from 79 votes

This creamy vegetable soup is a cozy, comforting vegan recipe that's gluten free, easy to make, and loaded with veggies.

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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.

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Recipe At a Glance
Why This Is So Good
RECIPE VIDEO TUTORIAL
Popular Substitutions & Additions
How to Make Creamy Vegetable Soup
Tips for Making The Best Creamy Vegetable Soup
What to Serve With Vegetable Soup
Frequently Asked Questions
More Vegan Soup Recipes:
Creamy Vegetable Soup Recipe

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

Carrots, celery, and onions in a pot. — **Step 1:** Heat the olive oil in a large Dutch Oven or stockpot until it shimmers. Add the onions, carrots, and celery and sprinkle with salt and pepper.

Veggies after cooking. — **Step 2:** Cook until the veggies start to soften but haven’t browned. Turn down the heat if they are browning too quickly.

Potatoes, garlic, and herbs added to cooked veggies. — **Step 3:** Add the chopped potatoes, thyme, and garlic. The potatoes are a key element of this creamy vegetable soup.

After tossing potatoes and herbs together. — **Step 4:** Give everything a good stir and cook until fragrant. At this point, you can add another shake of salt and pepper, but don’t oversalt. You can adjust the seasoning at the end.

Broth added to cooked vegetables in pot. — **Step 5:** Add the vegetable broth. Bring to a boil, then turn down to a simmer with just a few bubbles breaking the surface. Cover and cook until the potatoes are soft. You’ll know they’re done when you can pierce them easily with a fork or knife.

Immersion blender blending some of the soup. — **Step 6:** Use an immersion blender to puree most of the vegetable soup. Leave some chunky bits. If you don’t have an immersion blender, use a regular blender to puree in batches. If using a blender, make sure to leave about one-third of the soup to keep some texture.

Frozen corn and peas added to creamy soup base. — **Step 7:** If you use a blender, add the blended soup back to the pot. Add the milk, peas, and corn and stir to combine.

Ladle lifting up soup to show consistency. — **Step 8:** Simmer covered until the vegetables are warmed through and the soup has thickened.

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

What should I do if my vegetable soup is too thick or too thin?

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.

What if my soup is bland?

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.

Can I freeze this soup?

Creamy vegetable soup is not optimal for freezing. The pureed potatoes and twice-frozen vegetables may lose some of their texture.

Creamy vegetable soup in a bowl with chunky vegetables.

More Vegan Soup Recipes:

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.

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