Description

This Creamy Vegetable Soup is a warm, comfort food favorite that blends tender vegetables and rich cream for a velvety, nourishing meal. Ideal as a meatless main dish or starter, it features a mirepoix base, potatoes for creaminess, and a medley of mixed vegetables, all simmered in flavorful broth. Quick and easy with only one pot needed, this recipe offers flexibility for vegan, gluten-free, and low-sodium adaptations while delivering a cozy, satisfying bowl any day of the year.

Ingredients

Scale

Base and Aromatics

2 tbsp butter or olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced

Thickening and Liquid

2 tbsp all-purpose flour
4 cups vegetable broth

Vegetables and Herbs

2 medium Yukon gold potatoes, diced
1 bay leaf
½ tsp dried thyme
2 cups frozen mixed vegetables (peas, corn, green beans)

Dairy and Seasoning

1 cup heavy cream or whole milk
Salt and black pepper to taste
2 tbsp fresh parsley (optional)

Instructions

Sauté Aromatics: Heat butter or olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, cooking until the onions turn translucent and the vegetables begin to soften, about 6–8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the Roux: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat. Continue cooking while stirring constantly for 2 minutes to eliminate the raw flour taste and develop a natural thickener.
Add Liquids and Root Vegetables: Gradually pour in the vegetable broth while whisking to prevent lumps. Add the diced Yukon gold potatoes along with the bay leaf and dried thyme. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Blend (Optional): For a smoother soup texture, use an immersion blender to puree part of the soup directly in the pot, or transfer about 2 cups to a blender, puree until smooth, and return it to the pot, maintaining some chunks for texture.
Add Cream and Mixed Vegetables: Stir in the heavy cream or milk along with the frozen mixed vegetables. Simmer gently for an additional 10 minutes until the vegetables are heated through and the soup is rich and creamy. Avoid boiling after adding dairy to prevent curdling.
Season and Finish: Remove and discard the bay leaf. Season with salt and freshly ground black pepper according to taste. Optionally garnish with fresh chopped parsley before serving.

Notes

For a vegan version, use olive oil instead of butter and substitute heavy cream with coconut milk or blended cashew cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Use gluten-free alternatives like cornstarch or arrowroot powder instead of flour if needed.
Adjust thickness by blending a portion of soup or adding a cornstarch slurry.
Add protein by incorporating shredded chicken, white beans, or tofu toward the end of cooking.
For a spicy kick, include red pepper flakes or diced jalapeño during sautéing.
Slow cooker adaptation: sauté aromatics first, then cook all ingredients except dairy and frozen vegetables on low for 6–7 hours; add cream and vegetables in the last 30 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy vegetable soup, vegetarian soup, no-meat dinner, comfort food, easy vegetable soup, creamy soup, healthy soup, one pot soup