Name: Creamy Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion); 2 teaspoons minced garlic; 1-1/2 pounds baby potatoes (gold or red), diced (about 4 cups); 2 cups frozen broccoli florets, thawed and finely chopped; 1 cup frozen corn; 1-1/2 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 3 cups chicken stock or broth (or vegetable broth for vegetarian option); 3 cups whole milk; 1/2 cup heavy cream; 5 tablespoons unsalted butter, divided; 6 tablespoons flour; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread; Fresh herbs (parsley or thyme)

There is nothing quite like a bowl of Creamy Vegetable Soup to warm your soul and brighten your day. This luscious soup combines tender baby potatoes, vibrant broccoli, sweet corn, and a melty sharp Cheddar cheese finish, all enveloped in a rich, velvety broth. Whether you’re craving comfort on a chilly evening or looking for a nourishing midweek meal, this soup delivers satisfying flavor with each spoonful. It’s easy to make, incredibly versatile, and always hits the spot when you need a dose of cozy goodness.

Creamy Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, everyday ingredients for this soup is the first step toward a rewarding, delicious meal. Each item plays a special role in contributing to the soup’s inviting texture and delightful flavor profile.

Unsalted butter (5 tablespoons): Provides a rich base and helps build that silky smooth texture.
Olive oil (1 tablespoon): Adds depth and a subtle fruity note to the sautéed vegetables.
Mirepoix (3 cups): A classic mix of diced carrots, celery, and yellow onion for aromatic flavor layers.
Minced garlic (2 teaspoons): Lends a gentle pungency that brightens the overall profile without overpowering.
Baby potatoes (1½ pounds): The creamy, starchy potatoes are the hearty heart of the soup.
Italian seasoning (1½ teaspoons): Brings in a symphony of Mediterranean herbs to tie all the flavors together.
Salt and pepper (¾ teaspoon each): Essential seasonings to enhance and balance every ingredient.
Chicken stock or broth (3 cups): The flavorful liquid foundation that infuses the soup with warmth and depth.
Frozen broccoli florets (2 cups): Adds bright green color and a pleasant bite after being finely chopped.
Frozen corn (1 cup): Sweet kernels that offer cheerful pops of flavor throughout the soup.
Flour (6 tablespoons): Used to thicken the soup gracefully, ensuring that perfect creamy consistency.
Whole milk (3 cups): Provides creamy richness and smooth mouthfeel essential to this soup.
Heavy cream (½ cup): Adds a luscious finish and extra indulgence without heaviness.
Sharp Cheddar cheese (2 cups, shredded): The star ingredient that melts into velvety ribbons of savory goodness.
Hearty buttered bread (optional): Ideal for dipping and savoring alongside the soup’s warmth.
Fresh herbs (optional): Parsley or thyme sprinkle a fresh, fragrant note on top at serving.

How to Make Creamy Vegetable Soup

Step 1: Sauté the Base Vegetables

Begin by melting 1 tablespoon of butter with the olive oil in a large pot over medium heat. Once the butter foams, add the diced carrots, celery, and onion, stirring occasionally. Cook these for 5 to 7 minutes until they soften and release their sweet aroma. Next, toss in the minced garlic and cook just 30 seconds more. This gentle sauté builds a flavorful foundation, coaxing out the natural sweetness and savory undertones that make the soup so comforting.

Step 2: Simmer the Potatoes and Seasonings

Add diced baby potatoes to the pot along with Italian seasoning, salt, pepper, and chicken stock. Stir everything together and bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to medium, cover the pot, and let it simmer for 10 to 15 minutes. This step softens the potatoes and lets the seasoning marry perfectly with the vegetables, creating a harmonious base for the creamy texture to come.

Step 3: Add the Broccoli and Corn

Once the potatoes are crisp-tender, stir in the finely chopped thawed broccoli and the frozen corn. Let the soup cook uncovered for another 2 to 3 minutes until these vegetables are just heated through and tender. These vibrant greens and sweet yellow kernels add freshness and delightful bursts of flavor and texture to the dish.

Step 4: Prepare the Creamy Milk Mixture

While the soup simmers, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about one minute to form a roux. Slowly pour in the whole milk, whisking steadily to avoid lumps. Keep stirring until the mixture thickens and just begins to bubble gently. Stir in the heavy cream and remove from heat. This luscious mixture is what transforms the soup into that coveted creamy dream.

Step 5: Combine and Enrich the Soup

Pour the creamy milk mixture into the vegetable pot and stir well to combine. Lower the heat and add the shredded sharp Cheddar cheese little by little, stirring constantly until it completely melts and every spoonful is decadently rich. Give the soup a final taste and adjust seasoning with extra salt or pepper if needed. This step makes the soup irresistibly creamy, cheesy, and altogether unforgettable.

How to Serve Creamy Vegetable Soup

Garnishes

Fresh herbs like parsley or thyme bring a delightful pop of color and a fresh herbal aroma to your bowl of Creamy Vegetable Soup. Sprinkle them generously right before serving to brighten and balance the richness of the soup. A little extra cracked black pepper on top can also add a lovely finishing touch.

Side Dishes

This soup pairs beautifully with hearty, buttered bread. Think crusty baguette slices or thick-cut sourdough toasted and slathered with butter. The bread is perfect for dipping, soaking up every creamy morsel, and adding a satisfying crunch to your meal. For a more substantial meal, a light mixed greens salad with a tangy vinaigrette offers a refreshing contrast.

Creative Ways to Present

Serve the soup in rustic bowls to enhance that cozy, homemade vibe. For added flair, consider topping each serving with a small swirl of heavy cream, a handful of extra shredded Cheddar, or even crispy fried onions for texture. You can also portion the soup into mini ramekins for a charming appetizer at dinner parties, garnished with vibrant herbs to impress your guests.

Make Ahead and Storage

Storing Leftovers

Allow the Creamy Vegetable Soup to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 4 days. This soup continues to develop flavor as it rests, making the next-day taste even better!

Freezing

This soup freezes beautifully and is a fantastic option for meal prep. Leave some headspace in the freezer-safe container to allow for expansion. It can be stored in the freezer for up to 3 months. Use vegetable broth instead of chicken stock if you want a vegetarian-friendly option from the start.

Reheating

Thaw the soup overnight in the refrigerator for best results. Warm it gently on the stove over low heat, stirring occasionally to prevent sticking or scorching. If the soup feels too thick, splash in a little extra broth or milk while reheating to bring back that perfect creamy consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Just swap the chicken stock for vegetable broth, and you’ll still get all the flavor without any meat products. The soup remains just as creamy and comforting.

What can I substitute for heavy cream?

If you want a lighter option, you can use more whole milk or even a milk alternative, but keep in mind that heavy cream gives the soup its indulgent richness. You could also try sour cream or Greek yogurt stirred in at the end for a tangy twist.

Is it okay to use different types of cheese?

While sharp Cheddar is recommended for its flavor and meltability, feel free to experiment! Gruyère, Monterey Jack, or a blend of cheeses can provide delicious variations on this creamy classic.

How long does the soup take to cook?

From start to finish, including prep, this Creamy Vegetable Soup takes about 40 minutes. Most of that time is hands-off simmering, giving you space to relax or prep another dish.

Can I add other vegetables?

Definitely! This soup is very forgiving and flexible. Try adding diced zucchini, cauliflower, or spinach to boost the veggie content. Just make sure to adjust cooking times accordingly so everything is perfectly tender.

Final Thoughts

If you’re looking for a nurturing, delicious soup that feels like a warm hug in a bowl, give this Creamy Vegetable Soup a try. It’s simple to prepare, packed with wholesome veggies, and wonderfully rich without being heavy. I promise it will become a go-to recipe in your rotation, perfect for any season or occasion. Grab your favorite bread, ladle up a steaming bowl, and enjoy every creamy, cheesy bite!

Creamy Vegetable Soup Recipe

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★★★★★

4.7 from 26 reviews

This Creamy Vegetable Soup is a comforting and hearty dish perfect for chilly days. Loaded with tender baby potatoes, broccoli, corn, and a blend of flavorful vegetables, it features a rich, cheesy broth made with whole milk, heavy cream, and sharp Cheddar cheese. Easy to prepare and versatile, this soup can be made vegetarian by substituting chicken stock with vegetable broth. Serve it warm with buttered bread and fresh herbs for a satisfying meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Sautéing and simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Aromatics

1 tablespoon olive oil
3 cups mirepoix (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
2 teaspoons minced garlic
1–1/2 pounds baby potatoes (gold or red), diced (about 4 cups)
2 cups frozen broccoli florets, thawed and finely chopped
1 cup frozen corn

Seasonings

1–1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper

Liquids

3 cups chicken stock or broth (or vegetable broth for vegetarian option)
3 cups whole milk
1/2 cup heavy cream

Dairy and Thickening Agents

5 tablespoons unsalted butter, divided
6 tablespoons flour
2 cups shredded sharp Cheddar cheese

Optional for Serving

Hearty buttered bread
Fresh herbs (parsley or thyme)

Instructions

Sauté the Vegetables: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion to the pot. Sauté for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Cook Potatoes and Broth Mixture: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the pot and cook for 10 to 15 minutes, or until the vegetables are crisp-tender. Add the thawed broccoli and frozen corn, cooking for another 2 to 3 minutes until tender and heated through.
Prepare the Roux and Milk Mixture: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Cook, stirring constantly, until the milk mixture thickens and gently begins to boil. Stir in the heavy cream and remove the saucepan from heat.
Combine and Finish Soup: Pour the thickened milk mixture into the pot with the vegetables and broth. Stir well to combine. Lower the heat to low, then add the shredded sharp Cheddar cheese in handfuls, stirring constantly until the cheese has melted smoothly into the soup. Taste the soup and adjust seasoning with salt and pepper if needed.
Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired. Accompany with toasted, buttered bread for a complete and comforting meal. Enjoy!

Notes

Use vegetable broth as a substitute for chicken stock to make the soup vegetarian.
Cool the soup completely before refrigerating.
Store refrigerated soup for up to 4 days.
Freeze soup for up to 3 months in a container with space for expansion.
To reheat, thaw soup overnight in the fridge and warm on low heat, stirring occasionally to prevent sticking. Add a splash of broth to thin if necessary.
You can substitute whole milk with 2% milk if preferred, but whole milk provides richer texture.