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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.
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 was delicious! I pureed all of it except the peas and corn, used unsweet almond milk, omitted the added salt, and used leftover herbs from my fridge instead of the dried thyme. I was suspicious of the frozen veggies, but they were chewy and the texture was perfect. Definitely a keeper
Yay! So happy you liked it. Love the tweaks you made, they sound amazing!! Thanks, Michele!
Hi! When you say one serving of soup, for example, do you mean one cup? I’m type 1 diabetic and on Omnipod insulin pump and like to be as accurate as possible!
And when you say, one bowl, can I assume it’s a cup? I appreciate your answer when you can! Also, your spaghetti recipes. I usually eat 1/2 cup of pasta, along with my other stuff. I’m just trying to get the most accurate carb count from your delicious sounding recipes.
Thank you so much!
Hi Jeri! There are 6 servings in the soup and the exact amount will vary based on the ingredients you use. I recommend splitting it 6 ways to get an accurate measurement. Hope that helps!
I love this soup. Simple and sensational. I always like a legume in my soups to add some protein. I added some red lentils when the soup had its last summer. After I used the immersion blender, I tasted it and it had a rich chocolate-like flavour. I added the green peas but skipped the corn and milk. It really didn’t seem to need them.
How interesting! Sounds like your lentils gave a really rich flavor and made the soup nice and thick, that’s great. Thanks for sharing, Jill! So happy you love the soup!!
It was good but I thought it needed more seasoning. I used coconut milk in place of oat milk and added curry powder and ground red pepper which gave it more flavor.
Thanks for the feedback, Beth! Your added spices sound amazing.
I did the same thing. Was very delicious.
I understand it makes 6 servings, but what is the measurement for each serving? It helps to know for people counting calories. Thank you!
The vegetables will have different weights, so weight in fluid oz/cups will be different for everyone. If you’d like to be accurate, I recommend weighing the soup once it’s done, then dividing that by 6 for one serving. Hope that helps!
My MIL will go crazy for this! Does it freeze well?
This soup isn’t optimal for freezing, the pureed potatoes and twice-frozen vegetables can lose their texture. It does keeps well in the fridge though! I hope your MIL loves it!!
I made this recipe this afternoon. I didn’t have all of the potatoes, so l did add some sweet potato. l also added a can of cannelloni beans. Very nice soup. I will definitely be making this again
Thanks so much, Joeann! Love the tweaks you made, they sound great!!
Easy and delicious! Saving this recipe and will make again
I’m so happy to have found your website and your YouTube channel. My Dr. tells me I have to completely change the way I eat or I will be put on medication.
So, I guess today is the first day of the rest of my life. Thank you for your yummy recipes and how to videos. Let’s get started. 😊👍
So happy you have found my site, I hope you find lots of recipes you love. Wishing you the best of luck on your journey!
Followed the recipe. So easy and so delicious. Just what I was craving! Thank you
So happy to hear!