A Creamy Vegetable Soup recipe that is SO easy to make! This cream of vegetable soup is rich, thick and delicious – a perfect healthy dinner!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
Veggie soups are one of our favorite ways to enjoy tons of nutritious vegetables and they are even better when they are easy to make like this Creamy Vegetable Soup!
It’s packed with 5 different vegetables and comes together in about an hour. Plus is vegan and vegetarian friendly!
If you love creamy vegetable soups as much as we do, try our Carrot Ginger Soup or our Roasted Butternut Squash Soup.
What is Cream of Veggie Soup?
Creamy Vegetable soup is exactly as it sounds, a delicious, creamy soup full of healthy veggies and packed with lots of flavors!
Vegan Creamy Vegetable Soup Ingredients
To make this soup you will need:
- yellow onion, cauliflower florets, broccoli florets, carrots
- frozen corn
- vegetable broth
- dried garlic, dried thyme, dried parsley, italian seasoning, pepper
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Creamy Vegan Vegetable Soup
- In a dutch oven or large pot, place all the chopped vegetables, vegetable broth, and spices. Stir to combine.
- Bring to a boil then reduce to a simmer. Cook for 45-60 minutes or until the vegetables are soft.
- Blend with an immersion blender until smooth.
What are some substitutions I can make?
Veggies: This is a very versatile recipe. You can swap out some vegetables like parsnips or sweet potatoes for carrots. The soup is very forgiving. Feel free to add more/different vegetables to this soup, but it may alter its taste of it!
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no-salt broth.
Spices: Feel free to add more or less of any of the spices to your taste.
Creamy Vegetable Soup FAQs
Sure! Feel free to add more fresh or dried herbs to this veg soup.
Yes, you can freeze creamy veggie soup! Allow the soup to cool completely and store in the freezer for up to 6 months.
You can thin out vegetable soup by adding more broth to the pot. Start by adding 1/2 cup broth to the pot and add more until you reach your desired consistency.
What to serve with Creamy Veg Soup
For an easy meal, you can enjoy this soup with fresh bread or crackers. This adds a nice crunch and makes for the perfect cozy dinner! We also love to swirl in a little heavy cream or coconut cream and top with fresh herbs like in the photos.
Salad, Vegetables, or a source of meat go great with this soup. Here are some of our favorites:
- salad – Easy Kale Salad or Apple Walnut Salad
- veggies – Green Beans Almondine, Crispy Potatoes, or Brussels Sprouts
- meat – Chicken Tenders or Baked Chicken Breast
- Gluten Free Biscuits
How to store leftover Cream of Vegetable Soup
Storing: This soup should be stored in an airtight container in the refrigerator. It should be eaten within 3-4 days.
Freezing: You can freeze this recipe for up to 6 months. We like these molds for freezing!
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Check out these other easy, healthy soup recipes! Click here to grab our free healthy 30 minute dinners cookbook.
Creamy Vegetable Soup
Ingredients
- 1 cup chopped yellow onion 1 small onion
- 4 cups cauliflower florets 1 large cauliflower
- 2 cups broccoli florets
- 2 cups chopped carrots
- 1 cup frozen corn
- 10 cups vegetable broth
- ½ tablespoon dried garlic
- ½ tablespoon dried parsley
- ½ tablespoon dried thyme
- ½ tablespoon dried Italian seasoning
- 1/2 teaspoon black pepper
- Garnishes
Instructions
- In a 6qt dutch oven or large pot place all the chopped vegetables and vegetable broth/bullion. Don’t worry if the pot is full. As the vegetables cook they will reduce in size!
- Add in dried spices & stir to combine.
- Bring to a boil then reduce to a simmer. Cover ½ the pot with a lid to allow steam to escape and the liquid to reduce.
- Cook for 45-60 minutes or until the vegetables are soft.
- Blend with an immersion blender until smooth.
- If the soup is too thick add more liquid until desired consistency is reached. You can add water, milk, or more vegetable or chicken broth.
Mark Mandel says
Your Nutrition Facts panel says
Amount Per Serving
Calories 112
Calories from Fat 9
…
but doesn’t give the serving size that these amounts apply to, as nutrition facts panels usually or always do. So how big is a “serving”?
The Clean Eating Couple says
it says 2 cups! hope this helps
vanessa watson says
delicious!!! I added a little grated ginger.. this ones going in my recipe book..its a keeper! thank you