This creamy, homemade soup is one of our favorites. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Pair this soup with our Homemade Dinner Rolls or our Easy Rosemary Focaccia.

Why Our Recipe

  • Every spoonful is loaded with veggie goodness—no boring, bland soup here!
  • We use all whole, real ingredients. No canned cream of anything here!
  • One pot, simple ingredients, and ready in under 30 minutes.
Shot of Creamy Vegetable Soup in large pot with ladle full of soup.

This creamy vegetable soup is a house favorite, even with the typical meat lovers! This soup is loaded with vegetables—the perfect way to get your daily dose in! The creamy base is then seasoned to perfection with our savory blend of herbs and spices—thyme and oregano take this simple vegetable soup’s flavor to the next level.

Ingredient Notes

Overhead shot of ingredients for Creamy Vegetable Soup.
  • Olive Oil: Substitute with any neutral cooking oil, such as vegetable or canola oil.
  • Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
  • Onion: Use a white or yellow onion. Dice it into small pieces.
  • Carrots: Baby carrots work too, just cut them into smaller pieces for even cooking.
  • Corn: We love the convenience and taste of frozen corn kernels, though you can always use canned.
  • Broccoli: You can use fresh or frozen. No need to thaw.
  • Green Beans: We love fresh or frozen vegetables. Pre-cut vegetables are a great option.
  • Mushrooms: White button or the brown cremini mushrooms both work. For the best texture, use fresh mushrooms.
  • Vegetable Broth: Adds extra flavor. You can use vegetable broth or chicken broth.
  • Milk: We use whole milk for an extra creamy soup, but you can also use 2%.

Vegetable Options

Pressed for time? Most grocery stores sell pre-cut veggies, which will essentially eliminate the prep time for this meal. You can also use frozen veggies. They’re already diced or peeled and ready to go.

If you prefer fresh veggies but want to speed things up, try using a food processor to quickly chop onions, celery, and carrots. For mushrooms, you can often find pre-sliced options at the store. Whether fresh or frozen, this soup is super forgiving, so mix and match based on what you have on hand.

Add a Protein

While we think this soup is practically perfect, you might really love the addition of some meat in your soup, and that is totally okay! You can easily add cooked, shredded chicken or turkey to this soup. Keep it simple, and add in a shredded rotisserie chicken.

Close up shot of Creamy Vegetable Soup in bowl filling a spoon with soup.

Adjusting Consistency

Want a thicker soup? Let it simmer a little longer to reduce, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. You can also blend a portion of the soup and stir it back in for a creamy texture without extra thickeners.

Serving Suggestions

This soup is hearty enough to stand on its own, but let’s be honest—everything is better with a little something on the side. A warm, crusty bread or some soft dinner rolls are perfect for soaking up all that creamy goodness. Want to take it up a notch? Garlic bread is always a winner. You can’t go wrong with a grilled cheese either.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze the cooled soup in a freezer-safe container or resealable freezer bag, leaving space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheat on the stove over medium-low heat until warmed through. 

Reheat in the microwave in 30-second increments, stirring in between each for even heating.

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