Valentina Ablaev
Creamy vegetable soup is one of our all-time favorite soup recipes. A simple creamy soup with mixed vegetables, making for a nutrient-packed soup that even your kids will love! I love that the soup is made in one pot and ready in under 30 minutes, perfect for busy evenings!
Nothing beats a hearty soup recipe, and we love everything from a creamy broccoli soup to a classic potato soup; you really can’t go wrong with a warm and creamy bowl of soup. This creamy vegetable soup is the perfect one-pot soup that packs all of the flavor!
Why You’ll Love The Soup
This homemade soup recipe makes the most flavorful soup from scratch! This hearty soup recipe is made in just one pot, so cleanup is a breeze!
It’s great for meal planning and tastes even better when reheated the next day.
Ingredients for Creamy Vegetable Soup
- Potatoes – large russet potatoes, peeled and chopped into cubes.
- Vegetables – a simple mix of carrots, onion, garlic, corn, and broccoli florets.
You need a lot of vegetables for a vegetable soup! - Broth – we use a mix of chicken broth and water.
- Milk – whole milk mixed with flour to thicken the soup.
- Seasoning – a simple addition of salt and ground black pepper.
- Cheese – shredded mild cheddar cheese adds a lot of flavor to this soup while also making it incredibly creamy. Pro tip: serve this soup with extra cheese to garnish in your bowl.
See the recipe card below for a complete list of ingredients and quantities.
Vegetable Soup Variations:
This soup is so versatile. Here are some add-ins, substitutions, and variations that may be made to the soup.
- Make it vegetarian: Prepare this soup without bacon and substitute vegetable broth for the chicken broth to create a vegetarian version.
- Make it gluten-free: This soup uses flour to thicken the broth, but you can easily make it gluten-free. Use corn starch instead of flour, or simply opt out entirely.
- Add protein: If you don’t like bacon, leftover chicken (or Rotisserie chicken) or diced ham may be added as protein.
- Herbs: Take your vegetable soup to the next level by infusing it with flavor. Add thyme or rosemary for a delicious flavor profile.
Make Creamy Vegetable Soup from Scratch?
- Cook veggies. Add sliced carrots and chopped onion to the pot. Add the garlic and saute until fragrant and tender.
2. Broth. Pour in the chicken broth and water. Add the potatoes to the soup and bring up to a simmer. Cook for 10 minutes or until the potatoes are cooked.
3. Stir in the broccoli and corn and cook for a few minutes.
4. Thicken. In a small bowl, whisk together milk and flour. Add the milk to the pot and stir. Add the bacon back into the pot along with the shredded cheese. Stir in each handful of cheese until melted.
Pro Tip: For best results, shred cheese from a block rather than using pre-shredded. Add it gradually over low heat, stirring constantly. If the liquid is too hot, the cheese can seize up, becoming clumpy or stringy.
Serving Suggestions
- Soup and salad: This hearty soup pairs well with a light salad. Our tomato cucumber onion salad is the perfect addition to this soup.
- Soup and sandwich: Pair this soup with a healthy grilled chicken sandwich!
- Bread: Serve this soup with a slice of focaccia bread for the most delicious combo.
Recipe FAQs
This creamy vegetable soup is made without cream and instead uses whole milk. This offers a slightly healthier alternative that is still just as delicious.
Instead of milk, you can use cream, half and half, or simply opt out of dairy.
We love to use carrots, broccoli, and corn, but you can also use red bell peppers, zucchini, and mushrooms.
Absolutely, you can substitute frozen vegetables of your choice for the fresh ones.
To get a thick and creamy texture, use an immersion blender to create a thick soup.
Make-Ahead Tips:
This soup is a great recipe for meal planning, and if you want dinner ready in advance! Here are some options to prep in advance!
- Cook in advance: Prepare the soup according to the instructions. Cool the soup and refrigerate. Reheat the soup over low heat and serve.
- Prep in advance: Prepare the ingredients in advance. Chop the vegetables and grate the cheese, and refrigerate. Since the ingredients are prepped, the soup will come together quickly. Tip: Cube the potatoes and keep them in water refrigerator.
How to Store Vegetable Soup
- Storage. Store leftovers of soup in an airtight container in the fridge for up to 3 days. Reheat: Warm the soup in a pot over low heat, stirring as needed.
- Freeze. This is the best soup to freeze for long-term storage. Add the soup to a freezer-safe container and store it in the freezer for up to 3 months. Reheat: Add the frozen soup directly to a pot and warm on low to medium heat until reheated.
More Soup Recipes
If you enjoyed this vegetable soup recipe, be sure to try our other comfort soup recipes; here are some of our favorites:
If you’ve tried this creamy vegetable soup recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below – we appreciate your feedback!
Easy Creamy Vegetable Soup Recipe
Ingredients
- 8 oz bacon
- 4 large potatoes cubed
- 1 carrot sliced
- 1/2 medium onion finely chopped
- 3 garlic cloves minced
- 32 oz chicken broth
- 1 cup water
- 2 cups medium broccoli florets
- 1 cup corn canned or frozen
- 2 cups whole milk
- 3 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 1/2 cup shredded mild cheddar cheese
Instructions
- Chop the bacon and add to a dutch oven. Cook the bacon over medium heat until it is crispy and cooked through. Remove the bacon from the pot, leaving the bacon grease behind.
- Peel and cube potatoes, add them to a bowl of cold water and set aside.
- To the dutch oven, add sliced carrots and chopped onions. Saute for a few minutes until soft and tender. Add in minced garlic and cook until fragrant.
- Pour the chicken broth and water into the Dutch oven. Add in the potatoes and bring the broth up to a boil. Turn the heat down and simmer for 10 minutes.
- Stir in the broccoli florets and corn and cook for a few minutes.
- In a small bowl, whisk together the milk and flour to break up any clumps. Add this mixture to the pot with salt and black pepper.
- Add the bacon back to the pot.
- Turn the heat to low, add the shredded cheese into the soup, one handful at a time, stirring after each handful.
- Serve, and enjoy friends!
Notes
- Make it vegetarian: Take out the bacon to make this soup without meat! Use oil instead of bacon grease.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freeze: To keep soup fresh for longer, add the soup to a freezer-safe container and store it in the freezer for up to 3 months. To reheat, add the soup to a pot and heat it on the stovetop.
