Published by: Liz Marino | |
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A Creamy Vegetable Soup recipe that is SO easy to make! This cream of vegetable soup is rich, thick and delicious – a perfect healthy dinner!
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Veggie soups are one of our favorite ways to enjoy tons of nutritious vegetables and they are even better when they are easy to make like this Creamy Vegetable Soup!
It’s packed with 5 different vegetables and comes together in about an hour. Plus is vegan and vegetarian friendly!
If you love creamy vegetable soups as much as we do, try our Carrot Ginger Soup or our Roasted Butternut Squash Soup.
What is Cream of Veggie Soup?
Creamy Vegetable soup is exactly as it sounds, a delicious, creamy soup full of healthy veggies and packed with lots of flavors!
Vegan Creamy Vegetable Soup Ingredients
To make this soup you will need:
- yellow onion, cauliflower florets, broccoli florets, carrots
- frozen corn
- vegetable broth
- dried garlic, dried thyme, dried parsley, italian seasoning, pepper
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Creamy Vegan Vegetable Soup
- In a dutch oven or large pot, place all the chopped vegetables, vegetable broth, and spices. Stir to combine.
- Bring to a boil then reduce to a simmer. Cook for 45-60 minutes or until the vegetables are soft.
- Blend with an immersion blender until smooth.
What are some substitutions I can make?
Veggies: This is a very versatile recipe. You can swap out some vegetables like parsnips or sweet potatoes for carrots. The soup is very forgiving. Feel free to add more/different vegetables to this soup, but it may alter its taste of it!
Broth:Anybrothor stock (broth and stock are the same) can be used in any soup recipe.Beef Broth,Chicken Broth, or vegetable broth all work interchangeably. I always use low or no-salt broth.
Spices:Feel free to add more or less of any of the spices to your taste.
Creamy Vegetable Soup FAQs
Can I add other seasonings to this Creamy Veg Soup?
Sure! Feel free to add more fresh or dried herbs to this veg soup.
Can I freeze Creamy Veggie Soup?
Yes, you can freeze creamy veggie soup! Allow the soup to cool completely and store in the freezer for up to 6 months.
How do I thin my Creamy Vegan Vegetable Soup if it’s too thick?
You can thin out vegetable soup by adding more broth to the pot. Start by adding 1/2 cup broth to the pot and add more until you reach your desired consistency.
What to serve with Creamy Veg Soup
For an easy meal, you can enjoy this soup with fresh bread or crackers. This adds a nice crunch and makes for the perfect cozy dinner! We also love to swirl in a little heavy cream or coconut cream and top with fresh herbs like in the photos.
Salad, Vegetables, or a source of meat go great with this soup. Here are some of our favorites:
- salad –Easy Kale SaladorApple Walnut Salad
- veggies –Green Beans Almondine,Crispy Potatoes,orBrussels Sprouts
- meat –Chicken TendersorBaked Chicken Breast
- Gluten Free Biscuits are so delicious!
How to store leftover Cream of Vegetable Soup
Storing: This soup should be stored in an airtight container in the refrigerator. It should be eaten within 3-4 days.
Freezing: You can freeze this recipe for up to 6 months. We like these molds for freezing!
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Check out these other easy, healthy soup recipes! Click here to grab our free healthy 30 minute dinners cookbook.
- Easy French Onion Soup
- Potato Leek Soup Recipe
- Creamy Cauliflower Soup
- Healthy Vegetable Soup
- Instant Pot Butternut Squash Soup
- Creamy Wild Rice Turkey Soup
- Pasta fa*gioli Soup
Creamy Vegetable Soup
Recipe by: The Clean Eating Couple
5 from 2 votes
A Creamy Vegetable Soup recipe that is SO easy to make! This cream of vegetable soup is rich, thick and delicious – a perfect healthy dinner!
Prep Time : 10 minutes minutes
Total Time : 1 hour hour
Serves : 6 2 cup servings
(hover over # to adjust)
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Ingredients
- 1 cup chopped yellow onion 1 small onion
- 4 cups cauliflower florets 1 large cauliflower
- 2 cups broccoli florets
- 2 cups chopped carrots
- 1 cup frozen corn
- 10 cups vegetable broth
- ½ tablespoon dried garlic
- ½ tablespoon dried parsley
- ½ tablespoon dried thyme
- ½ tablespoon dried Italian seasoning
- 1/2 teaspoon black pepper
- Garnishes
Instructions
In a 6qt dutch oven or large pot place all the chopped vegetables and vegetable broth/bullion. Don’t worry if the pot is full. As the vegetables cook they will reduce in size!
Add in dried spices & stir to combine.
Bring to a boil then reduce to a simmer. Cover ½ the pot with a lid to allow steam to escape and the liquid to reduce.
Cook for 45-60 minutes or until the vegetables are soft.
Blend with an immersion blender until smooth.
If the soup is too thick add more liquid until desired consistency is reached. You can add water, milk, or more vegetable or chicken broth.
Nutrition Facts
Nutrition Facts
Creamy Vegetable Soup
Amount Per Serving (2 cups)
Calories 112Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 63mg3%
Potassium 574mg16%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 7342IU147%
Vitamin C 66mg80%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!
