Dinner

Creamy Vegetable Soup – Cozy No-Meat Dinner Idea Recipe

Name: Creamy Vegetable Soup – Cozy No-Meat Dinner Idea Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp butter or olive oil; 1 medium onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 4 cups vegetable broth; 2 medium Yukon gold potatoes, diced; 1 bay leaf; ½ tsp dried thyme; 2 cups frozen mixed vegetables (peas, corn, green beans); 1 cup heavy cream or whole milk; Salt and black pepper to taste; 2 tbsp fresh parsley (optional)

ByNaomi Fletcher January 25, 2026January 25, 2026

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Introduction

Few dishes offer the same warmth and comfort as a bowl of creamy vegetable soup. Rich and velvety, this soup combines tender vegetables and cream to create a nourishing, indulgent meal that’s perfect for chilly evenings or weeknight dinners. It’s simple to make and adaptable to your favorite seasonal veggies.

The image shows a thick soup with creamy yellow broth filled with chunks of white potatoes and small pieces of orange carrots, topped with finely chopped green herbs. A silver ladle is lifting some of the soup, showing the smooth texture and hearty ingredients clearly. The soup is in a white bowl on a white marbled surface. The lighting highlights the creamy and fresh look of the soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter or olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
4 cups vegetable broth
2 medium Yukon gold potatoes, diced
1 bay leaf
½ tsp dried thyme
1 cup heavy cream or whole milk
2 cups frozen mixed vegetables (peas, corn, green beans)
Salt and black pepper to taste
2 tbsp fresh parsley (optional)

Instructions

Step 1: Heat butter or olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté until the onions are translucent and vegetables begin to soften, about 6–8 minutes.
Step 2: Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly to avoid raw flour taste.
Step 4: Gradually add the vegetable broth while stirring to prevent lumps. Add diced potatoes, bay leaf, and dried thyme.
Step 5: Bring to a boil, then reduce heat and simmer partially covered for 15–20 minutes, or until potatoes are fork-tender.
Step 6: Optional: Use an immersion blender to puree part of the soup for a smoother texture, or blend 2 cups separately and return to pot. Leave some chunks for texture.
Step 7: Stir in heavy cream or milk and frozen mixed vegetables. Simmer gently for another 10 minutes until vegetables are heated through. Avoid boiling after adding dairy to prevent curdling.
Step 8: Remove the bay leaf. Season with salt and freshly cracked black pepper to taste. Garnish with fresh parsley if desired.

Tips & Variations

Add a pinch of red pepper flakes or diced jalapeño during sautéing for a spicy kick.
For extra protein, stir in shredded chicken, white beans, or tofu before serving.
Replace flour with cornstarch or arrowroot for a gluten-free option.
Use coconut milk or cashew cream instead of dairy for a vegan version.
Add fresh dill or basil before serving for a fresh herb flavor.
Make a cheesy version by stirring in ½ cup shredded cheddar or Parmesan.
To use a slow cooker, sauté aromatics first, then cook all ingredients except cream and frozen veggies on low for 6–7 hours; add dairy and veggies in the last 30 minutes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain its creamy texture. If freezing, omit the cream; add it fresh when reheating to avoid separation.

How to Serve

A close-up image shows a white bowl filled with creamy soup that has a thick texture and is light yellow in color. The soup contains small cubes of yellow potatoes, bits of green herbs, and pieces of orange carrots floating evenly throughout. A metal ladle is lifting some soup from the bowl, showing the chunky ingredients clearly. The surface under the bowl is a white marbled texture. The overall scene looks warm and inviting, with natural lighting highlighting the soup's creamy texture and fresh vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy vegetable soup?

Yes, but it’s best to freeze the soup before adding any dairy. Cream can separate upon thawing and reheating. Freeze the base soup, then stir in cream or milk when reheating.

How do I make this soup vegan?

Use olive oil instead of butter, and substitute heavy cream with canned coconut milk or blended cashew cream. Also ensure your broth is vegetable-based and plant-friendly.

What vegetables work best in this soup?

Classic choices include carrots, potatoes, peas, green beans, corn, celery, and onions. You can also add leeks, zucchini, spinach, or bell peppers depending on what you have available.

How can I thicken the soup without flour?

Try pureeing a portion of the soup, adding mashed potatoes, or using a cornstarch slurry mixed with cold water. These methods create natural thickness without gluten.

How long does creamy vegetable soup last in the fridge?

Stored in an airtight container, it keeps well for up to 4 days. Reheat gently to maintain texture and flavor.

Can I make this soup in a slow cooker?

Absolutely. Sauté onions, carrots, and garlic first, then add the rest of the ingredients (except cream and frozen veggies) to the slow cooker. Cook on low for 6–7 hours, then stir in cream and frozen vegetables during the last 30 minutes.

Is this soup healthy?

Yes, it provides a balanced mix of vegetables, fiber, and vitamins. Using lighter cream options or plant-based alternatives can reduce saturated fat, and adding protein or swapping potatoes for cauliflower can cater to specific dietary needs.

Naomi Fletcher