Capture the wholesome comfort of a homemade meal with this Creamy Vegetable Soup, blending tender potatoes and carrots in a rich, velvety broth. It all comes together quickly with an immersion blender for a smooth texture. This one-pot wonder is an effortless dinner solution, promising a warm and satisfying bowl for a quiet weeknight.
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Ingredients for Creamy Vegetable Soup
For the soup base
- Unsalted Butter – Essential for building that rich, flavorful foundation.
- Yellow Onion – Finely chopped for a sweet, mellow base.
- Carrots – Peeled and diced small to ensure they cook evenly and add a touch of natural sweetness.
- Celery – Diced to match the carrots for perfect bite-sized harmony.
- Garlic – Minced finely because it’s the flavor powerhouse here.
- All-Purpose Flour – The secret to thickening the soup into creamy perfection.
- Vegetable Broth – Use a good-quality one for the best depth of flavor.
For the heart of the soup
- Russet Potatoes – Peeled and cubed to create that comforting, hearty texture.
- Dried Thyme – A warm, earthy herb that pairs beautifully with the vegetables.
- Bay Leaf – Just one is all you need to infuse subtle complexity.
For the creamy finish
- Whole Milk – Adds richness without overwhelming the veggies.
- Heavy Cream – For that luxurious, velvety touch.
- Kosher Salt – To bring all the flavors together.
- Freshly Ground Black Pepper – A must for a little peppery kick.
For the vibrant veggie addition
- Fresh Broccoli Florets – Chopped small so they cook quickly and stay vibrant and tender.
Cook Time for Creamy Broccoli Potato Soup
I love how this creamy vegetable soup fits perfectly into a busy schedule. It is an easy creamy vegetable soup that truly delivers on that cozy weeknight dinner promise.
You only need about 20 minutes of prep and 30 minutes of simmering time. In fact, you can have this silky smooth blended vegetable soup on the table in right around 50 minutes total.
If you are looking for other quick meal ideas, you might also enjoy this simple chicken soup recipe for another fuss-free dinner.
How to Make Creamy Pureed Vegetable Soup
Step 1: Sauté the Aromatics
Melt 2 tablespoons of unsalted butter in a large Dutch oven over medium heat.
Add the finely chopped onion, diced carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
Step 2: Create the Flavor Base
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables.
Stir constantly for 1 minute to create a paste that evenly coats everything. This is the secret to a rich and comforting dairy based soup.
Step 3: Simmer the Soup
Gradually pour in the vegetable broth while whisking continuously to prevent any lumps.
Add the cubed potatoes, dried thyme, and the bay leaf. Bring the soup to a simmer, then reduce the heat to low.
Cover the pot and cook for 15 minutes until the potatoes are perfectly fork-tender.
Step 4: Add Cream & Broccoli
Stir in the whole milk, heavy cream, kosher salt, and black pepper. Then, add the chopped broccoli florets.
Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the broccoli is bright green and tender but still has a slight bite. You are now so close to your perfect creamy roasted vegetable chowder.
Step 5: Final Touches & Serve
Remove the pot from the heat and discard the bay leaf. Taste your beautiful creation.
Adjust the seasoning with additional salt and pepper if needed. Your savory thyme-infused vegetable puree is now ready to warm your soul.
Pro Tips & Tasty Tweaks
Over the years, I have learned a few secrets to making this the best pot of soup. Here are my favorite ways to tweak this pureed broccoli and potato soup to make it your own.
- Flavor Swap: For a different herbal note, try rosemary instead of thyme. It gives this creamy vegetable soup a wonderfully warm and earthy fragrance.
- Diet Tweak: To make it lighter, swap the heavy cream for half-and-half and use a gluten-free flour blend for thickening. You will still get a wonderfully creamy pureed vegetable soup.
- Prep Fix: For the silkiest texture, use an immersion blender to partially puree the soup right in the pot before adding the broccoli. It creates a incredibly luxurious base.
- Storage Tip: This soup stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Gently reheat it on the stove, adding a splash of broth or milk if it has thickened too much. For more ideas, check out my guide to healthy soup recipes that are great for meal prep. If you love the broccoli here, you must try my ultra-comforting cream of broccoli soup next!
Creamy Vegetable Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced into 1/4-inch pieces
- 2 stalks celery diced into 1/4-inch pieces
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 pound russet potatoes peeled and cut into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh broccoli florets chopped into small pieces
Equipment
- Dutch oven or heavy-bottomed pot
Method
- Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant, then sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to form a paste that coats all the vegetables.
- Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming, then add the cubed potatoes, dried thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes until the potatoes are tender when pierced with a fork.
- Stir in the whole milk, heavy cream, kosher salt, and black pepper, then add the chopped broccoli florets. Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the broccoli is bright green and tender but still has a slight bite.
- Remove the pot from the heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if desired.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This nourishing creamy vegetable soup is as good for your body as it is for your soul. It is packed with vitamins and minerals from all those beautiful vegetables, making it a comforting choice that truly supports your wellbeing.
The potatoes provide potassium and fiber, while the carrots and broccoli deliver vitamins A and C. Since it’s a rich and comforting dairy-based soup, you are also getting calcium from the milk and cream. For more nutritious meal ideas, check out my healthy soup recipes collection or this vibrant carrot lentil soup.
According to Serious Eats, understanding the creamy vegetable soup formula helps you appreciate how each ingredient contributes to both flavor and nutrition. This knowledge lets you create variations while keeping the health benefits intact.
A Lighter Version of Creamy Vegetable Soup
If you are looking for a lighter take on this classic, I have some simple swaps that preserve all the comfort with fewer calories. You can still enjoy that silky smooth blended vegetable soup texture while being mindful of your dietary goals.
Replace the heavy cream with half-and-half or even whole milk for a lighter consistency. For a dairy-free option, try using canned coconut milk which adds a lovely richness. Instead of butter, use olive oil to sauté your vegetables for a heart-healthy fat alternative.
These adjustments create a wonderful easy creamy vegetable soup that feels indulgent without being heavy. For more lighter soup inspiration, try my broccoli and cauliflower soup or this refreshing courgette soup recipe.
Thoughtful Tips for Special Diets
I know many of you are cooking for families with different dietary needs, and I want to share how this soup can work for almost everyone around your table. Over the years, I have adapted this recipe for friends who are sugar conscious or managing their blood sugar, and these tweaks make it just as delicious.
For a diabetic-friendly version, you can reduce the starchy vegetables slightly and add more broccoli and celery. Using a natural sweetener isn’t necessary since the vegetables provide enough natural sweetness, but if you prefer, a touch of stevia can balance the flavors without affecting glycemic control.
Portion size matters too – serving a smaller bowl alongside a protein-rich salad or grilled chicken makes for a well-balanced meal that keeps everyone feeling satisfied without spiking blood sugar.
How to Serve Creamy Vegetable Soup
I love how this soup transforms an ordinary Tuesday into something special. It reminds me of cool autumn evenings when my grandmother would serve her version with thick slices of freshly baked bread – the steam rising from our bowls as we gathered around the kitchen table.
This creamy vegetable soup pairs beautifully with crusty artisan bread for dipping or light, crisp salads. For heartier appetites, add a side of grilled cheese sandwiches or serve it before main dishes like roasted chicken. It also makes a wonderful starter for dinner parties.
For other serving inspiration, try pairing it with my tomato soup for a soup course duo, or follow it with this comforting creamy tortellini soup for a completely soup-focused meal that everyone will love.
Mistakes to Avoid
I’ve learned a few kitchen lessons through trial and error with this creamy vegetable soup recipe. One common mistake is rushing the sauté step – if you don’t cook those onions and celery until they’re properly softened, you’ll miss out on that deep flavor foundation that makes this soup special.
Another pitfall is over-blending. You want that silky smooth blended vegetable soup texture, but if you process it too long, the potatoes can become gummy rather than creamy. Pulse just until smooth, then stop. Also, be careful with salt – since we’re using broth, wait until the end to season fully as some brands are saltier than others.
For more technique guidance, check out Epicurious’s guide on how to make vegetable soup without cream. And if you’re looking for other reliable recipes, try my cream of broccoli soup or this hearty minestrone soup for more soup-making practice.
How to Store Creamy Vegetable Soup
This soup stores beautifully, which reminds me of my grandmother’s weekly ritual of making a big pot every Sunday. She’d portion it out for the week, and I swear it tasted even better on day three when the flavors had truly married together.
Let your creamy vegetable soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. For freezing, I recommend leaving out the dairy if possible – freeze the vegetable base, then add fresh cream when reheating. Thaw overnight in the refrigerator and gently reheat on the stove, stirring occasionally.
If you love meal prepping like I do, you might also enjoy my Mexican sweet potato chicken soup or this comforting chicken soup recipe – both freeze wonderfully for busy weeks.
Try This Creamy Vegetable Soup Yourself
I truly hope you’ll make this creamy vegetable soup part of your regular rotation. There’s something so comforting about stirring a pot of soup while the vegetables soften and the aroma fills your kitchen. It’s become my go-to for chilly evenings when my family needs warmth from the inside out.
This easy creamy vegetable soup connects us to simple, wholesome cooking that nourishes both body and soul. Whether you’re cooking for a crowd or just meal prepping for the week, it never fails to satisfy. I’d love to hear how it turns out in your kitchen!
If you enjoyed this recipe, you might also love my chicken taco soup, this vibrant green chicken enchilada soup, or the cozy pesto meatball soup that my neighbors always request.
Frequently Asked Questions
How do you make a creamy vegetable soup?
You start by sautéing aromatic vegetables, then add broth and starchy vegetables like potatoes. After simmering until tender, blend until smooth and finish with cream or dairy alternatives for that rich, comforting texture.
What can I put in my soup to make it creamy?
Starchy vegetables like potatoes naturally thicken the soup when blended. For extra creaminess, I add dairy like heavy cream or coconut milk for a luxurious finish that creates that signature silky texture.
What is the secret to great vegetable soup?
The secret lies in building layers of flavor – properly sautéing your aromatics, using quality broth, and balancing the vegetables for both taste and texture. Don’t rush the cooking process!
What kind of soup is served at Dolly Parton Stampede?
They serve a creamy vegetable soup that’s similar to this recipe – a smooth, comforting blend that welcomes everyone to the table. It’s the perfect starter for a hearty meal, much like my tom kha gai soup sets the stage for Asian-inspired dinners.
More Cozy Soup Recipes You’ll Love
If this creamy vegetable soup warmed your heart, here are more comforting bowls to try throughout the week.
Creamy Tortellini Soup – Cheesy tortellini swims in a rich broth with spinach for the ultimate comfort food.
Hearty Chicken Soup – Classic chicken soup with tender vegetables that feels like a warm hug in a bowl.
Broccoli Cauliflower Soup – A creamy blended soup that turns humble vegetables into something extraordinary.
Carrot Lentil Soup – Earthy lentils and sweet carrots create a nutritious soup that satisfies for hours.
