Creamy Vegetable Soup is simply made in 30 minutes or less! This Vegetable Soup recipe is a flavorful and comforting soup, it is perfect for cold nights in the fall and winter.
This Creamy Vegetable Soup recipe is one of my favorite quick and easy weeknight meals. There is nothing better than a bowl of hot soup during the cold winter months. This meatless soup is versatile, delicious and everyone enjoys it.
Tips for making a delicious Creamy Vegetable Soup
It starts with the veggies! My favorite vegetables to put in vegetable soup are broccoli, carrots and peas. However I have also added celery, green beans, corn and cauliflower to mine and it works out well. I’m a big fan of using what you have on hand, so raid the fridge and see what you have!
Second trick is finding the right seasoning. I kept this recipe very simple and added sage, which is my favorite vegetable soup seasoning, and some herb-blend seasoning. You can find this blend at most every grocery store, available from a variety of brands. Choose your favorite!
Lastly, bring the heat! This soup has just enough flavor to be comforting and interesting, but sometimes it is nice to kick things up a notch! Try adding in some hot sauce or spicy seasonings like roasted red pepper flakes. Depending on your heat preference, add a little and taste test as you go.
Need dinner fast? Here are some soup hacks to help make this recipe come together fast!
- Use frozen vegetables that steam in the bag. You will need two 12-oz bags. Microwave them separately for 5 minutes each, then add them to the soup, reducing the cooking time by half in each step.
- Don’t like frozen vegetables? Use fresh, but do all the chopping and cutting the night before. That way, you do not have to take the time the night dinner is served! You can also steam the fresh vegetables in the microwave to cut down on time. Simply put them in a glass or ceramic bowl with 3 TBSP water. Cover and microwave for 5-7 minutes. Then add them to the recipe and decrease the cooking time by half in each step.
- Don’t even want to bother steaming vegetables? Use canned vegetables! No microwaving necessary and you can still decrease the cooking time by half.
Creamy Vegetable Soup ingredients:
-Vegetables: You will need 5 cups of chopped/diced fresh or frozen vegetables. Some ideas include: broccoli, carrots, peas, celery, green beans, corn, whatever your preference is or whatever you have on hand.
-Butter: You need 3 TBSP butter to add a wonderful rich taste.
-White onion: You will need ½ cup diced onion, this brings the soup fantastic flavoring.
-Flour: Use ¼ cup of flour for just the right consistency to the soup.
-Sage: You need 1 tsp of sage for a lovely flavor. This is optional, it is my favorite and how I made this recipe. Feel free to leave out if you don’t have this available.
-Seasoning: Use ½ tsp herb-blend all-purpose seasoning, this adds a great variety of flavors and really enhances the taste.
-Salt: You need 1 tsp salt for additional delicious flavor.
-Pepper: Add a little kick with ½ tsp of pepper.
-Broth: You need 4 ½ cups of broth for the base of this soup. Choose the broth you have on hand or one your family prefers, for a meatless meal stick with the vegetable broth. But really, any broth will result in a tasty soup.
-Milk: Using 1 ½ cups milk or a 12 oz can of evaporated milk will give this soup a beautifully creamy texture.
-Cheese: Add ½ cup of Parmesan cheese for added yummy goodness. Because, you know, cheese.
-Mashed Potato Flakes: If desired, use ¼ cup instant mashed potato flakes, this is completely optional. It beefs up the soup to have a bit more hearty taste and texture.
Step by step on how to make Creamy Vegetable Soup
Start by melt butter in a medium saucepan.
Next, add the onion, seasonings, and flour. Stir to combine.
Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth.
Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
Cover and simmer for 15-20 minutes.
Serve immediately and enjoy!
CREAMY VEGETABLE SOUP
- 5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
- 4 ½ cups broth
- 1 ½ cups milk or a 12 oz can of evaporated milk
- ½ cup diced onion
- 3 TBSP butter
- ¼ cup flour
- 1 tsp sage
- ½ tsp herb-blend all-purpose seasoning
- 1 tsp salt
- ½ tsp pepper
- ½ cup Parmesan cheese
- ¼ cup instant mashed potato flakes optional
- Start by melt butter in a medium saucepan.
- Next, add the onion, seasonings, and flour. Stir to combine.
- Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
- Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
- Cover and simmer for 15-20 minutes.
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How can you freeze Creamy Vegetable Soup?
Yes, you can freeze Creamy Vegetable Chowder in an airtight container for up to 3 months. When you defrost the soup, you can thaw fully on the counter top or you can microwave on defrost. Use a whisk to gently stir the liquid in the soup. Being as it contains dairy, when it’s defrosted, the soup will need to be agitated to regain the creamy texture.
Can you add meat to vegetable soup?
You can add a variety of meat to this Creamy Vegetable Soup. The most obvious choice of meat that would go well is cooked, roasted chicken. Just dice about 2 cups and add it to the soup. If you don’t want to add chicken, you can add turkey or ground turkey instead. Meatballs would also be a tasty choice. And BACON is always a good idea!
Like this Creamy Vegetable Soup? Here are more easy soup recipes to try:
- Best Ever Chicken & Dumplings
- The Best Crockpot Beef Stew
- Zuppa Toscana
- Summer Vegetable Stew
- Chicken Alfredo Soup
Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!
I made this with canned vegetables for soup as the only change in the recipe. It was perfect for a cool fall evening! Thanks!
So glad you liked it- I love that you use canned veggies. It’s so versatile!
So when do you add the cheese?
The cheese would be whisked in during the final cooking steps, so stir it in right before letting the soup simmer for those last 15 minutes or so. This will get the cheese melted and thickened
This was delicious. I of course used canned vegetables (whatever I had in the cabinet). Added some egg noodles for texture and Parmesan cheese. Will definitely make this again.
I’m SO glad to hear all your modifications Katrina! YES- it’s so versatile!! I’m glad you liked it.
Would this work in the instant pot? What modifications would you make (if any) TIA! It looks great!!
Hi Jeanne- good question! I’d save the milk and potato flakes (thickener/ adds a bit more flavor) to add in after you cook it. Otherwise I’d just add all the ingredients and cook it for 3-4 minutes on high pressure. Hope you enjoy it!
trisha haas says
Wow, 30 minutes! This makes it easy to make even on a school night. Thank you so much!
This looks like the perfect comfort food! Perfect for this chilly weather!
This recipe was very good. I added the vegetables while they were frozen, and I also added collard greens, kale, and parsley. This would also be good with some shredded rotisserie chicken added. Just printed the recipe so I can put it in my recipe binder. Thanks!
Your additions sound fantastic Marie- I’m so glad you enjoyed it!
I love this recipe, have it bookmarked on my phone and use it as a guide anytime i make soup. Of course i throw in whatever i have on hand now. I really only like creamy soups so perfect for me!
So glad to hear Jennifer!
Lisa Hicks says
I came a cross this recipe today. I had veggies to use up… This was so good! The only thing I used different is instead of plain potato flakes I used loaded bake potato flakes. So good! Thanks for a amazing recipe. Will be making it again in the future.
Lisa, It is great to hear you enjoyed it! I love the idea of using loaded baked potato flakes! I’ll have to try it!
Just tried this and it was delicious! I added mushrooms and small elbow noodles. It was just what I needed today while it’s cold outside and I’m sick.
Could this be made in the crockpot? If so would I need to modify anything?
No need to modify anything, but I’d add the milk after the vegetables are cooked. You can even add it just before serving.
Thank you so much! I’ve been having GI issues and wanted a creamy soup recipe with vegetables. This was easy and delicious! I used frozen broccoli, cauliflower, and carrots. I love that the evaporated milk and potato flakes added flavor and made it so creamy. Because I need a more liquid diet, I put it in my nutribullet and made it more bisque like and it was still delicious. This will be my go too, thank you for sharing
Debbi not Debbu 😊 sorry for the typo
Made for dinner tonight. I added 1/2 pkg of Shredded cheddar/mozzarella cheese. Plus a little pepper. Excellent taste. Will make this again.
So glad you enjoyed this Peggy!
I asked Google to find me a recipe to use up some frozen vegetables. I’ll be frank, they were a little past their prime, but I hated the idea of throwing them out.
I used the Normandy Blend (carrot, cauliflower, broccoli, zucchini & yellow squash) and it was perfect. I added half with the broth, then pureed it chunky before adding the other half of the vegetables that looked nicer, which I diced.
I can’t eat gluten, so I used an arrowroot attach slurry to thicken.
I didn’t have milk or parm, but I did have half a block of cream cheese. It was wonderful and allowed me to clean out the fridge and freezer. Definitely saving this one for later!
I am so glad this recipe could help you clean out your groceries Nichole!
Fina Zarzar says
When would you add the parmesan cheese?
So thankful for recipe. I have a 8 yr old son who has a chronic illness that affects his ability to eat. While at a Diner Show in Pigeon Forge,we were served vegetable cream soup before main course and he loved it. He’s asked me to go back just to get the soup. We used the mix we bought while there, but it was only enough for two batches. I pray this is a great copycat recipe. Thank you for sharing this recipe. I have fingers crossed it is a close copy.
This is the exact flavor and texture I was looking for in a soup tonight. I can’t stop eating it! I was supposed to save some for my mom who just had tooth surgery! Sorry Mom, bringing you some campbell’s. I followed the recipe exactly for measurements but used what I had on hand. I did peas, carrots, green beans, celery, onions and spinach for the veggies. Had to replace parm with shredded colby jack since I didn’t feel like running out. Tastes amazing! I used all the seasonings in the recipe. So dang tasty! Love how versatile this is, you can use pretty much any veggie or cheese with this soup. Also, I used the evap milk as suggested only because I didn’t want to use up the rest of the milk in the fridge (again, not wanting to run out to the store). Not too thick and not too thin. Can’t wait to make this again.
So glad you loved it Lori!! It’s a staple at our house. Like you said, it’s SO versatile!
Oh my goodness this was good!! Used carrot, celery, broccoli and green beans. For the herb blend I used Mrs. Dash. Added gnocchi to make it a hearty cold night meal. This recipe is a keeper!
Love the idea of adding gnocchi to make it more filling! So glad you enjoyed the soup!