Go Back
–+ servings
Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe for Cozy Nights In

This Creamy Vegetable Soup Recipe is a comforting and nutritious dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons butter substitute with olive oil for dairy-free
  • 1 medium onion diced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
For Seasoning
  • salt to taste
  • pepper to taste
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano or use fresh for more vibrant flavor
  • 1 teaspoon thyme substitute with rosemary if preferred
  • 1 teaspoon sage optional
For Thickening & Creaminess
  • 3 tablespoons flour or cornstarch for gluten-free
  • 6 cups vegetable broth or chicken broth for non-vegetarian version
  • 2 medium potatoes diced
  • 1 cup heavy cream substitute with coconut milk for dairy-free
For the Veggies
  • 2 cups broccoli chopped
  • 1 can corn or omit if desired
For Garnishing
  • 1 cup shredded cheddar or dairy-free cheese alternative
  • 2 tablespoons balsamic vinegar or use apple cider vinegar
  • fresh parsley chopped, optional
  • oyster crackers or croutons for crunch

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 3 tablespoons of butter over medium heat until it begins to foam, about 1-2 minutes.
  2. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks with salt and pepper. Sauté for 4-5 minutes until onions are translucent.
  3. Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of thyme, and 1 teaspoon of sage. Cook for another 1-2 minutes.
  4. Sprinkle in 3 tablespoons of flour, stirring continuously for about 1 minute to create a roux.
  5. Gradually pour in 6 cups of vegetable broth, scraping the caramelized bits off the bottom. Bring to a simmer in about 2-3 minutes.
  6. Add 2 diced potatoes, 2 cups of chopped broccoli, and 1 can of corn, seasoning with salt and pepper.
  7. Cover the pot and gently simmer for 10-12 minutes until potatoes are tender.
  8. Remove from heat, stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and 2 tablespoons of balsamic vinegar. Mix until smooth.
  9. Ladle into bowls, garnish with parsley and cheese if desired, and serve with oyster crackers.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 45mgCalcium: 200mgIron: 2mg

Notes

Use the freshest vegetables for the best flavor. Adjust consistency by adding broth or milk if too thick.

Tried this recipe?

Let us know how it was!