There’s something magical about a bowl of creamy vegetable soup that warms you from the inside out. This hearty Creamy Vegetable Soup combines the natural sweetness of fresh vegetables with a rich, velvety base that creates the perfect comfort food for any season. Packed with nutritious carrots, celery, potatoes, and green beans, this soup transforms simple ingredients into a satisfying meal that both kids and adults will love. The creamy texture comes from a combination of milk and a simple flour mixture, making it lighter than heavy cream-based soups while still delivering that luxurious mouthfeel you crave.
Serves: 6 people
What You’ll Need
For the Soup Base:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Vegetables:
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 2 medium potatoes, cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup frozen peas
Getting Started
Begin by gathering all your ingredients and washing your vegetables thoroughly. Cut all vegetables into similar-sized pieces so they cook evenly. This soup works best when vegetables are diced into bite-sized pieces, roughly half an inch in size. Having everything prepared before you start cooking will make the process much smoother.
Building the Flavor Base
Heat the butter in a large, heavy-bottomed pot over medium heat. Once the butter melts and starts to foam, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. The onion should smell sweet and fragrant when it’s ready.
Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent it from burning. The garlic should smell aromatic but not brown.
Creating the Creamy Foundation
Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 2 minutes. This step cooks out the raw flour taste and creates a base that will thicken your soup. The mixture should look slightly golden and smell nutty.
Slowly pour in the vegetable broth while whisking constantly to prevent lumps from forming. Start with just a cup at first, whisking until smooth, then gradually add the remaining broth. This gradual addition ensures a silky smooth soup without any flour clumps.
Adding the Vegetables
Bring the mixture to a gentle boil, then add the diced carrots and celery first, as these take the longest to cook. Let them simmer for about 10 minutes until they start to soften.
Next, add the cubed potatoes and green beans to the pot. These vegetables need about 15 minutes to become tender. Continue simmering, stirring occasionally to prevent sticking.
Finishing Touches
Once the potatoes are fork-tender, slowly stir in the milk. Be careful not to let the soup boil vigorously after adding the milk, as this can cause it to curdle. Keep the heat at medium-low and let it simmer gently.
Add the corn kernels and frozen peas during the last 5 minutes of cooking. These vegetables cook quickly and you want them to retain some texture and bright color.
Season the soup with salt, black pepper, and dried thyme. Taste and adjust the seasonings as needed. Some people prefer a bit more salt or a pinch of garlic powder for extra flavor.
Serving Suggestions
Ladle the creamy vegetable soup into warm bowls and serve immediately while it’s hot. This soup pairs wonderfully with crusty bread rolls, grilled cheese sandwiches, or simple crackers. For added richness, you can drizzle a small amount of olive oil on top or sprinkle some fresh herbs like parsley or chives.
The soup can be stored in the refrigerator for up to 4 days and actually tastes even better the next day as the flavors have more time to blend together. When reheating, add a splash of milk or broth if the soup has thickened too much during storage.
Tips for Success
To make this soup even more nutritious, feel free to add other vegetables you have on hand, such as diced bell peppers, mushrooms, or zucchini. Just remember to add harder vegetables earlier in the cooking process and softer ones toward the end.
If you prefer a completely smooth soup, you can blend about half of it using an immersion blender or regular blender, then stir it back into the pot for a partially smooth, partially chunky texture that’s very appealing.
For a lighter version, you can substitute the whole milk with low-fat milk or even unsweetened almond milk, though the soup won’t be quite as creamy. The vegetable broth can also be replaced with chicken broth if you’re not keeping the soup vegetarian.
