creamy vegetable soup

This Creamy Vegetable Soup is a cozy, comforting vegan recipe that&#x27;s gluten-free, easy-to-make &amp; loaded with veggies- great for lunch or as a dinner starter

Creamy Vegetable Soup

olive oil

onion

celery (sliced)

carrots (sliced)

Salt and pepper (to taste)

yukon potatoes (diced (3-4 cups chopped))

thyme

garlic

low-sodium vegetable broth

peas (frozen)

corn (frozen)

plant-based milk

parsley (for serving)

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

Serve with fresh parsley and crusty bread, if desired.

This root vegetable stew is a perfect vegetarian recipe for staying warm and cozy. Yukon potatoes, rutabaga, turnips, cream, and rosemary. Yum.

Creamy Root Vegetable Stew

rosemary, divided

(3/4-inch) diced peeled Yukon gold potato

(3/4-inch) diced peeled rutabaga (about 3/4 pound)

(3/4-inch) diced peeled turnip

(3/4-inch) diced peeled parsnip (I used carrots instead!)

organic vegetable broth

water

heavy whipping cream

black pepper

salt

Cheese of choice (I used sliced Swiss)

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler, top with cheese, and broil until soft and melty!

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Making this now, it's almost done! I also added dill (my fave!) and a couple bay leaves, and veganized it with subbing canned coconut milk in lieu of the HWC. I omitted the cheese, but may add some nutritional yeast for some 'cheesiness.' Next time I may add some cabbage to it as well! Perfect for cold weather!

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time!Vegan with gluten- and nut-free options.Reprinted with permission from author Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc.

Creamy Vegetable Noodle Soup

olive oil (See Notes for oil-free option.)

yellow onion, diced

carrots,

celery,

red bell pepper,

parsley

basil

dill

fine sea salt,

flour whole-wheat rice

vegetable broth

yeast,

pasta

Saute

Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.

Cook

Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.

Simmer

Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.

Serve

Taste and adjust the seasoning, if necessary.

Delicious! I added some mixed greens when it was done cooking. Will be making this often!

I have had this tab open on my computer all week - I love soup and the picture grabbed my attention - and since I am feeling cold, I just had to make this for lunch today.  I will definitely be making this soup again on repeat! It hit all the right buttons - velvety smooth and creamy, flavorful, full of veggies, and very filling. The only changes I made were: 1) no oil, 2) leave out the salt (I don't use added salt) and thyme (I do not like it), and 3) swap the plant milk and flour with 1 cup of white beans blended with 1 cup of water.  I am so glad to have found this recipe.  Thank you!

Sooo delicious!! I honestly chopped up whatever veggies I had in my fridge. I used thyme but I didn’t have all of the other spices and honestly it turned out great! I used thyme, garlic powder, onion powder and cilantro. I also didn’t have nutritional yeast but I didn’t miss it either. Thank you so much! I’m adding this to my recipe journal ♥️

Best soup ever! It's so easy to make, so delicious and so healthy. It's the perfect meal for chilly fall and winter days. I will be making this over and over and over again.  Thank you, Lori!

My husband and I could not get over how good this soup recipe was!!  I think it is the best soup I have ever made! (And I make a lot of soup in the colder months!)  I followed the recipe as written, but I could see where I might add some "chicken" for more protein.  I definitely will be making this soup again and again!  Thank you for the recipe!

I love this recipe! So creamy, so delicious! Thank you!

I make this for my husband who I gluten free and low fodmap

He loves it
I use FODY broth base and millett flour 
No onions or garlic I sub
Zuchini and red peppers 
Thanks for this recipe

I do not usually like soups but this was amazing.  I substituted gf flour and noodles and this was so easy to make as well.  So satisfying and delicious!  Thank you for the recipe!!

This soup is so delicious.  The herb blend is so savory and warming.  Another recipe from Lori that tops my list of favorite recipes.  Doubling the recipe worked great, though next time I might reduce the broth a bit if doubling.

my god did this turn out well. super rich and delicious! 
I  added mushrooms and another onion. I didn't have parsley or nutritional yeast but I didn't miss it. 
I love this recipe. thank you!

SO tasty and easy to make. I loved how creamy and flavorful it turned out.

Made as directed, it is delicious and satisfying with a piece of bakery crusty french bread. I don't like basil, but all of the spices combine to make a smooth rich flavorful soup. Then I made it again, added potatoes and it had the texture of a pot pie filling, so I made a crust and a topper crust, fed it to meat eaters and they loved it. They couldn't believe it was vegan. Thank you for this recipe.

This soup was exactly what I was looking for. It seems like everything I make lately was tasting the same. This was deliciously different! I must admit I was a little leery of the the ingredients (I doubled the recipe) and 12 cups of liquid seemed like so much! But, not to worry....It came out wonderful when it was done. It got thicker as it cooled. The spices  are pretty strong, so make sure you like everything you put in. I only put in half the thyme, because its not our favorite. Also, I omitted the oil and just used broth. You will never miss it! Yummy stuff!!

The taste is incredible! Will be making frequently.

This is a delicious recipe! I ended up using Cashew milk cause it's what I had. Very good and easy, will definitely be giving this recipe out.

Looking through your blog this morning and I ran across this soup. I made it a couple of months ago and it was SO YUMMY! It came together quickly and I was so grateful to have such a soul-filling soup. Thanks again for all the time you spend testing these recipes and sharing them with us!

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful &amp; comforting vegetable soup recipe perfect for cold nights. 

CREAMY VEGETABLE SOUP

½ cups broth

milk

TBSP butter

flour

sage

½ tsp herb-blend all-purpose seasoning

½ tsp pepper

Parmesan cheese

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.

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!

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.

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 &amp; 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 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!

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

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661968303/i6vlUosyW.mp4

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights.

A staple in many Portuguese kitchens, this hearty soup is often served with crusty bread and a drizzle of olive oil. The recipe is easily customizable, so feel free to add your own touch, whether it’s a sprinkle of fresh herbs or a few slices of chorizo.

Grandmas Portuguese Cabbage Soup

turnips,

(1 1/2 liters) water

(320 g) cooked cannellini beans

sea salt (plus more to taste)

Olive oil,

Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.

Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.

1. Prepare the Vegetables

In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.

Once boiling, add the turnips, potatoes, onions, and carrots to the pot.

Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.

Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.

2. Cook the Base

Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.

Taste the soup and adjust the salt as needed.

3. Blend to Create the Broth

Stir the cabbage strips into the puréed soup.

Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.

4. Add the Cabbage

Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.

Let the soup sit for a minute to warm the beans through.

5. Incorporate the Beans and Potatoes

Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.

6. Serve and Garnish

Aloha- I love the simplicity of this recipe and the Beautiful pictures that go with it!! I remember my great grandma cutting over the pot as she made the soup. Some how the simple things stand out.
 Thank you for sharing. Mahalo

Hi,   I have been married to my Portiguese husband sense 1967. I have one handed down Portuguese recipe that my husband loves. I ' d really like to find some more. Thank you for sharing this incredible soup. Finding  good Portuguese recipes to cook for him is my adventure. Thanks Again

This turned out WAY better than I expected! Might have even been better than my mother-in-law’s version. (Shh, don’t tell her.)

My mom used to make something quite similar to this, but with lentils - so I swapped the beans for lentils—still turned out great. Will make again!

This reminds me so much of my childhood in Portugal. Simple and delicious!

Perfect for meal prepping! Tastes even better the next day.

Creamy vegetable soup is a warming, cozy and tasty dish to devour especially during the winter. This vegan soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss.

tbsp Oil

132 gms (or) 1cup (or) 1 large Onion (chopped)

Teaspoon (or) 1/2 inch Ginger (finely chopped)

175 gms (or) 1 cup (or) 2 medium Potatoes (chopped)

87 gms (or) ½ cup Celery (chopped)

gms (or) ½ cup (or) 2 medium size Carrots (chopped)

70 gms (or) ½cup Cauliflower flrets (chopped)

117 gms (or) ¾ cup Butternut Squash (chopped)

49 gms (or) ⅓ cup Frozen Green Peas (thawed)

Salt (as required)

Pepper (as required)

Teaspoon Ground Cumin (Cumin Powder)

Tablespoon Plain Flour (Self-Raising Flour)

400 ml (or) 1 ⅔ cups Coconut Milk

Vegetable Stock

Coriander (chopped)

Heat the oil in a pot over medium-low heat.

Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent. 

Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.

Add the green peas, salt, pepper, ground cumin, flour and mix well.

Now add vegetable stock and mix well.

Close the pot with a lid and simmer for 10 minutes.

After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.

Finally, add the chopped coriander.

Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.

https://www.youtube.com/watch?v=wTI_oB2TjLc

creamy vegan vegetable soup recipe

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Creamy vegan vegetable soup recipe is a warming, cozy and tasty dish to devour especially during the winter. This vegan vegetable  soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss. 

The best part of this insanely easy vegetable soup recipe  is that it can be prepared with any vegetables that you have on hand and it is an ideal recipe to use up the leftover vegetables in the fridge/freezer. This healthy and satisfying easy vegetarian soup is such a versatile dish that pairs well with garlic bread, dinner rolls or with a simple side dish.

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Creamy Vegan Vegetable Soup Recipe - Flavours Treat

Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.

unsalted butter (divided)

mirepoix (or use 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)

baby potatoes (gold

Italian seasoning

pepper

chicken stock (or broth, see note 1)

broccoli

corn

heavy cream

Cheddar cheese

Hearty buttered bread (optional, for serving)

herbs (optional,

Sauté Veggies

In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.

Cook Potatoes

Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.

Make Cream Sauce

Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.

Add Cheese

Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.

Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!

Best soup recipe I’ve found! I’ve made this soup many times now and always have to make it as a double batch as it’s so delicious! Everyone I’ve made it for has loved it. Thank you

This soup was fantastic and full of flavor! I used Gluten free flour and my homemade beef bone broth. So delicious! Froze some to enjoy another time. Thank you for this wonderful recipe.

Nice soup.  Have made it twice.  Made exact recipe.  No substitutions.

I've made this soup 2 times and loved it so much. I am making it for my in-laws tonight and I'm sure they will love it. The soup just is so amazing i use 2 cups heavy cream and 1 cup milk but other than that I do recipie as is!!

This soup was easy and filled with lots of flavor.! I added chicken to the pot. Definitely going to make this again and again

This was so, so good! Very comforting! Definitely add more salt. I added 3/4 teaspoon salt and 1/2 teaspoon more pepper to the soup pot and a bit more to my individual serving. I'll definitely be making this again!

https://content.jwplatform.com/videos/2Z0CwTJP.mp4

Creamy Vegetable Soup is bursting with flavor in every bite, with a rich, creamy base and plenty of veggies!

Top 7 creamy vegetable soup recipes from across the web

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Creamy Root Vegetable Stew

Creamy Vegetable Noodle Soup

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Creamy Vegetable Soup

Top 7 creamy vegetable soup recipes from across the web

The most viewed creamy vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegetable Soup

Creamy Root Vegetable Stew

Creamy Vegetable Noodle Soup

CREAMY VEGETABLE SOUP

Grandmas Portuguese Cabbage Soup

Creamy Vegetable Soup

Creamy Vegetable Soup

The most viewed creamy vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine