There’s something soul-warming about a bowl of Creamy Vegetable Soup on a chilly afternoon — its gentle aroma, silky texture, and bright seasonal vegetables feel like a hug in a bowl. This recipe showcases mixed vegetables (carrots, peas, corn, and broccoli) simmered in a simple vegetable broth, blended to a velvety finish, then enriched with cream and cheese for that classic, comforting mouthfeel. Whether you’re cooking to use up market-fresh produce or craving a cozy, homemade dinner, this Creamy Vegetable Soup is easy to adapt and makes the most of seasonal ingredients. If you love exploring other cozy, comforting bowls, try a rich, creamy soup like a bacon-cheddar gnocchi soup for inspiration.

Ingredients & Equipment

Ingredients

• 2 cups mixed vegetables (carrots, peas, corn, and broccoli)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or your choice)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like thyme or parsley) for garnish

Notes: Use fresh or frozen mixed vegetables — both work well. If using frozen, you can add them directly without thawing. For a smoother, starchier body, swap one cup of vegetables for a medium potato or 1/2 cup of cooked white beans.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Immersion blender (preferred) or countertop blender
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Optional: baking tray (if roasting vegetables), fine-mesh sieve (for velvety texture), thermometer

Helpful tools: An immersion blender makes blending right in the pot quick and easy and avoids hot transfers. If you don’t have one, a countertop blender works fine—just blend in batches and be careful with hot liquids. A baking tray is handy if you want to roast the vegetables for deeper flavor. A simple kitchen thermometer helps you monitor reheating temperatures (heat to at least 165°F / 74°C for leftovers).

Step-by-Step Instructions (with tips)

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 5–7 minutes. Tip: Don’t rush the onions; slow-sautéing releases sweetness and builds the soup’s base flavor.
2. Add the mixed vegetables and stir for about 5 minutes to warm them through and let them pick up the onion and garlic flavor. If you’re using fresh broccoli, give it an extra minute so it softens slightly. Tip: If you prefer more caramelized flavor, roast the vegetables on a baking tray at 425°F (220°C) for 20–25 minutes until golden, then add them to the pot in step 3.
3. Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes so the vegetables become tender and the flavors meld. Tip: For a deeper flavor, simmer longer on low and cover partially to let some steam escape.
4. Use an immersion blender to blend the soup to your desired consistency—fully smooth for a velvety bowl or slightly chunky if you like texture. If using a countertop blender, work in batches and hold the lid with a kitchen towel to prevent steam bursts. Tip: For a creamier body without as much dairy, blend in a cooked potato or a 1/2 cup of white beans before adding cream.
5. Stir in 1 cup of heavy cream and 1 cup of shredded cheese, and cook gently until the cheese is melted and the soup is creamy. Keep the heat low to avoid curdling. Tip: Add half the cheese first, taste, then add more if you want a cheesier finish. If you prefer a lighter soup, substitute half-and-half or full-fat coconut milk (for a dairy-free version).
6. Season with salt and pepper to taste, and garnish with fresh herbs like thyme or chopped parsley before serving. For a bright finish, squeeze a little lemon juice over each bowl or add a small drizzle of good olive oil. Tip: If the soup tastes flat, it often needs acid — a squeeze of lemon or a splash of white wine can brighten it right up.

Variations & Flavor Suggestions

• Roasted Vegetable Version: Roast the carrots, broccoli, and corn tossed in olive oil and a pinch of smoked paprika for 20–25 minutes before adding to the soup. This adds a caramelized depth.
• Herby & Green: Add a handful of fresh spinach or kale just before blending for extra color and nutrients.
• Cheesy Options: Swap cheddar for Gruyère, fontina, or a sharp white cheddar for different flavor profiles.
• Vegan Swap: Use coconut cream or full-bodied almond milk and a plant-based cheese or nutritional yeast for creaminess and umami.
• Spicy Twist: Stir in a pinch of red pepper flakes or a swirl of harissa for warmth and complexity.

Storage, Freezing & Make-Ahead Tips

Storing and reheating this Creamy Vegetable Soup properly will keep it tasting fresh and safe. Here are best practices:

• Refrigerator: Cool the soup to room temperature within two hours, then store in an airtight container for 3–4 days. Reheat on the stove over low heat, stirring frequently to avoid scorching. If the soup has thickened in the fridge, add a splash of broth or water while reheating to loosen it.
• Freezing: For longer storage, freeze soup in portioned airtight containers or heavy-duty freezer bags. Leave about 1 inch of headspace for expansion. Freeze for up to 3 months. Tip: Because dairy and cheese can separate when frozen and thawed, consider freezing the soup without the cream or cheese added. Add dairy when reheating for best texture.
• Thawing & Reheating: Thaw overnight in the refrigerator, then reheat gently on the stove until piping hot (165°F / 74°C). Add cream, cheese, or fresh herbs at the end of reheating to preserve texture and flavor.
• Make-Ahead: You can make the soup base (vegetables + broth) up to two days ahead, then blend and finish with cream and cheese right before serving for the freshest flavor.

How to Use / Serve This Dish

Creamy Vegetable Soup is wonderfully versatile. Serve it as a light lunch with crusty bread or pair it with heartier mains for a cozy dinner.

Serving Ideas

• Classic Pairing: A warm slice of sourdough or a crusty baguette for dipping.
• Sandwich Match: Serve alongside a grilled cheese or a simple panini — the soup’s creaminess complements toasted sandwiches beautifully.
• Make it a Meal: Add cooked grains (like farro or barley) or a scoop of cooked quinoa when serving to make the bowl more filling.
• Garnish Game: Top with crunchy croutons, toasted pumpkin seeds, a swirl of pesto, or a handful of microgreens for texture and color.
• For Entertaining: Serve in small cups or shot glasses as a starter for a dinner party; finish with a tiny herb sprig and a grating of cheese.

If you enjoy exploring similar cozy soups, this soup’s family-style warmth sits nicely beside other comforting recipes like a creamy bean soup with kielbasa or a gentle, cheesy bisque-type bowl.

FAQ

Can I make this soup without cream or cheese?

Yes — omit the heavy cream and cheese and finish with a puree of white beans or cooked potato to provide body and silkiness. Alternatively, stir in full-fat coconut milk or a splash of cashew cream for a dairy-free option.

How long will leftover soup keep in the fridge?

Stored in an airtight container, leftover soup will keep for about 3–4 days in the refrigerator. Reheat thoroughly on the stove until steaming. If you’ve added dairy, expect the texture to be best within the first couple of days.

Can I use other vegetables or add proteins?

Absolutely. Swap in sweet potato, butternut squash, zucchini, or cauliflower. For protein, stir in cooked lentils, shredded rotisserie chicken, or cubed tofu after blending to warm through. If you’re adding delicate items like peas or spinach, add them toward the end so they keep their color and texture.

Why did my soup separate or get grainy after adding cream?

Too-high heat can cause dairy to separate. Always keep the heat low after adding cream and stir gently. If separation happens, whisk in a teaspoon of cornstarch dissolved in cold water and simmer gently to bring the mixture back together, or blend with an immersion blender for a smoother finish.

For a twist on presentation and texture, try blending part of the soup and leaving the rest chunky — it’s a simple trick for a satisfying contrast.

Conclusion

Creamy Vegetable Soup is the kind of recipe that welcomes improvisation: swap vegetables, adjust dairy levels, or roast for deeper flavor — it’s forgiving, nourishing, and perfectly seasonal. If you want a reader-tested take on this classic, check out a reader-favorite Creamy Vegetable Soup from Chelsea’s Messy Apron for inspiration. For a lighter approach that skips cream entirely, see this no-cream creamy vegetable soup variation with helpful tips. And if you’d like to learn how to improvise creamy vegetable soups from whatever’s in your fridge, this Serious Eats guide on making creamy vegetable soups without a recipe is an excellent resource.

I hope this recipe inspires you to make a big pot and share it with someone you love. If you try it, I’d love to hear how you make it your own — leave a note, share a photo, or pass it on to a friend who needs a comforting bowl. Happy cooking!

Recipe keywords: Creamy Vegetable Soup, seasonal soup, homemade soup, comfort food, blended vegetable soup

Creamy Vegetable Soup

A comforting bowl of creamy vegetable soup featuring mixed vegetables simmered in vegetable broth, blended to a velvety finish, enriched with cream and cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 6 servings

Calories 300 kcal

Ingredients

  

Vegetable Base

• 2 cups mixed vegetables (carrots, peas, corn, and broccoli) Fresh or frozen vegetables can be used.
• 1 cup heavy cream For a dairy-free version, use coconut cream.
• 1 cup shredded cheese (cheddar or your choice) Can swap for Gruyère, fontina, or sharp white cheddar.
• 4 cups vegetable broth

Aromatics

• 1 medium onion, chopped
• 2 cloves garlic, minced

Fats and Seasoning

• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish Fresh herbs (thyme or parsley) For a bright finish, squeeze a little lemon juice over each bowl.

Instructions

 

Preparation

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 5–7 minutes.
• Add the mixed vegetables and stir for about 5 minutes to warm them through.
• Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes.

Blending and Finishing

• Use an immersion blender to blend the soup to your desired consistency.
• Stir in the heavy cream and shredded cheese, and cook gently until melted.
• Season with salt and pepper to taste, and garnish with fresh herbs before serving.

Notes

For a deeper flavor, consider roasting the vegetables before adding them to the pot. This recipe is adaptable; try different vegetables or add proteins like cooked lentils or shredded chicken.

Keyword blended vegetable soup, Comfort Food, Creamy Vegetable Soup, Homemade Soup, Seasonal Soup