Print

Creamy Vegetable Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

A comforting and healthy creamy vegetable soup that achieves its richness without heavy cream by blending potatoes. This American-style soup features a medley of carrots, celery, peas, and corn simmered in a flavorful vegetable broth, finished with a splash of plant-based or cow milk for extra creaminess. Perfect for a vegan, vegetarian, and gluten-free diet, it makes a wholesome meal served with fresh parsley and crusty bread.

Ingredients

Soup Base

  • 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

Vegetables & Milk

  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn
  • 1 cup plant-based milk or cow milk

To Serve

  • Fresh parsley, for garnish
  • Crusty bread (optional)

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced celery, and carrots. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  2. Add Potatoes and Seasoning: Stir in the diced Yukon Gold potatoes, dried thyme, and minced garlic. Cook for about 1 minute until fragrant to enhance the flavors.
  3. Simmer the Broth: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook until all vegetables are tender, approximately 20 minutes.
  4. Blend the Soup: Use an immersion blender to lightly blend the soup so it becomes thicker but retains some chunkiness. For added texture, you may remove some vegetables before blending and stir them back in afterward.
  5. Finish with Peas, Corn, and Milk: Stir in the frozen peas, corn, and your choice of plant-based or cow milk. Simmer for an additional 5 minutes until the vegetables are warmed through and the soup thickens slightly.
  6. Serve: Ladle the creamy vegetable soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired.

Notes

  • Blending Tip: Don’t puree the entire pot; blending only part of the soup creates a creamy texture while keeping hearty vegetable chunks.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or milk if the soup becomes too thick.
  • Freezing: Cool the soup completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, stirring well as texture may separate slightly after freezing.

Find it online: https://yumntasty.com/creamy-vegetable-soup-recipe/