Creamy Vegetable Soup is a one-pot meal that is good any time of year!
When you look in a bowl and see the colors of the rainbow, you know you can feel good about what you’re serving your family. This creamy vegetable soup has orange carrots, green celery and broccoli, white potatoes, and yellow corn, and it has loads of flavor. While many people wait until cooler weather for a steaming bowl of soup, I enjoy it all year.
I love meals I can make in one pot or pan, and soup often fits that category. With 15 minutes of prep time and only 25 minutes of cooking, this vegetable soup is ready to serve in only 40 minutes.
Although this recipe yields a chunky soup, you can use an immersion or stand blender to purée part of the soup. I recommend starting with a quarter of the soup and determining if you like it that way or want to blend more. Blending some of the creamy broth with the vegetables increases the flavor concentration in the base.
Don’t limit yourself to these vegetables
Although this creamy vegetable soup is loaded with delicious veggies, you don’t have to limit yourself to what’s listed. Other great options to include with the carrots, celery, and onion are chopped bell peppers, leeks, and mushrooms. Add thawed, frozen green beans and peas with the broccoli. Chopped zucchini and yellow squash could also be used.
Another vegetable I like to add towards the end of the cooking time is chopped fresh spinach. You can also use thawed and drained frozen spinach. If you have kale in the house, add that with the corn, as it takes longer to cook than the spinach.
How do I store leftovers?
Once you make the soup, let it cool on the counter before placing it in an airtight container and refrigerating it for up to 4 days. You can also freeze this soup in freezer containers for up to 3 months. Let the soup thaw overnight in the fridge before reheating.
Serving suggestions
I like to have some crusty bread or dinner rolls with soup. You can serve a side salad with the meal, which I recommend drizzling with this Easy Greek Salad Dressing. Dessert is a must in my house. Nothing makes a better ending to a meal than brownies. You may want to try these Gluten-Free Brownies or, for a quick dessert, these Cake Mix Brownies.
Creamy Vegetable Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1 cup heavy cream
- 1 cup broccoli florets
- 1/2 cup corn kernels
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in garlic, thyme, and oregano, and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually add vegetable broth while stirring continuously to avoid lumps. Add potatoes and bring to a boil. Reduce the heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream, broccoli, and corn. Simmer for another 5 minutes, or until the broccoli is tender. Season with salt and pepper to taste.
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