This creamy vegetable soup is easy to make with simple, budget-friendly ingredients—no heavy cream needed! Instead, the vegetables blend together at the end to create a naturally smooth and velvety texture, making it a wholesome and satisfying meal.
What's great about this recipe
- It’s a one-pot meal that’s easy to make and wholesome.
- This soup stores well, so you can make it ahead and enjoy it throughout the week. It’s great for busy days when you need a quick and nourishing meal.
- Pureeing the soup makes it velvety smooth, so even picky eaters will enjoy their veggies.
- As a delightful meatless option, this soup is satisfying without being heavy, making it perfect for a light lunch or dinner that still fills you up.
Ingredients
- Oil: We use olive oil, but you can substitute any oil suitable for sautéing.
- Produce: The base for this soup is made with onions, carrots, celery, and garlic. We also add pumpkin, zucchini, potatoes (we used russet, but white or red potatoes work too), and sweet potatoes. If you have extra pumpkin, consider making a pumpkin apple soup or a hearty Cuban lentil soup. Extra zucchini? Use it to whip up a creamy zucchini soup.
- Spices: Black pepper and turmeric keep the seasoning simple, while salt and fresh ginger add warmth and a spicy kick.
- Broth: We use vegetable broth to keep the soup vegetarian, but chicken broth works just as well. Adding a vegetable base enhances the broth’s flavor.
- Garnish: Optional garnishes include chopped parsley, croutons, and parmesan cheese.
- See the recipe card for quantities and preparation.
How to make creamy vegetable soup
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook for 5 minutes, stirring often.
- Add the garlic and black pepper to the pot, and cook for 1 minute, stirring constantly.
- Add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, stirring to combine.
- Pour in the broth, then raise the heat and bring the mixture to a boil. Add the vegetable base and turmeric, stirring well until the base dissolves.
- Lower the heat to medium-low, cover the pot, and simmer the soup for 30 minutes, or until the vegetables are tender and easily break apart when pressed with a wooden spoon or pierced with a fork.
- Remove the pot from the heat. Use an immersion blender to process the soup in the pot until smooth. If you don’t have an immersion blender, use a blender (see note).
Note
When using a blender to process hot liquids, do not fill it more than halfway. Remove the center piece (feeder cap) of the blender lid to allow steam to escape. Secure the lid, then cover the opening with a clean, folded kitchen towel to prevent splatters. Hold the towel down firmly while blending. Start on the lowest speed to avoid splashing, then gradually increase the speed if needed.
Taste the soup and add salt if needed. As a reference, we added ¾ teaspoon to ours. Serve and garnish with croutons and chopped parsley, if desired. Enjoy!
Substitutions and variations
- Vegetable swaps: Customize the soup by leaving out or substituting some of the vegetables. You can use butternut squash instead of pumpkin or swap in yellow squash, parsnips, or even cauliflower for a different flavor profile. Experiment with your favorite veggies to make it your own!
- Broth options: If you don’t have vegetable broth on hand, chicken broth works just as well and adds a different depth of flavor. This substitution is great if you're not concerned about keeping the soup vegetarian.
- Add protein: For a more filling meal, toss in some shredded rotisserie chicken after you’ve processed the soup. Just make sure it’s boneless and skinless, then heat it through before serving. It’s a great way to add some extra protein.
- Spice it up: If you like a little kick, add a pinch of red pepper flakes or a dash of hot sauce when you’re seasoning the soup. It’ll give it a nice bit of heat without overpowering the other flavors.
Recipe tips and notes
- If you prefer a chunkier soup, you can slightly process it or simply mash some of the vegetables with the back of a wooden spoon. This will give the soup a heartier texture.
- Do not add salt to this soup until the end because the broth and vegetable base contain a good amount already. You can adjust the seasoning at the end if needed. If you are sensitive to salt, consider using reduced-sodium broth.
- Get creative with garnishes! Besides croutons and parsley, try topping the soup with other fresh herbs, a drizzle of olive oil, a sprinkle of freshly grated Parmesan, or a dollop of sour cream for added richness.
Storing and reheating instructions
Refrigerate: Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: Cool the soup quickly before freezing. Place it in airtight, freezer-safe containers, leaving an inch or two of space for expansion. Label, date, and freeze for up to 2-3 months.
Reheating: To reheat, transfer the soup to a saucepan and warm it over medium-low to low heat, stirring occasionally, until it reaches an internal temperature of at least 165°F. Alternatively, you can reheat individual portions in the microwave in 30-second intervals, stirring between each interval.
For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
This soup gets its creamy texture by being pureed at the end. To achieve a thick and creamy consistency, be careful not to add too much broth.
My secret to making a flavorful vegetable soup is using a good-quality vegetable broth and adding a tablespoon of vegetable base. This boosts the flavor without overshadowing the rest of the ingredients.
A generous piece of crusty bread, a side salad, crackers, or a grilled cheese sandwich make wonderful accompaniments to this creamy soup.
If you love creamy soups as much as I do, be sure to check out my cream of asparagus soup, this fantastic sweet potato soup, and the comforting ginger pumpkin soup. Each one is packed with flavor and makes a delicious, satisfying meal.
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📖 Recipe
Creamy Vegetable Soup
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced (use white or yellow)
- ½ pound Carrots peeled and diced (about 3 medium carrots)
- 1 Celery Rib Diced
- 4-5 Garlic Cloves minced
- 1 pound Pumpkin peeled and cut into 1-2 inch pieces
- ½ pound Zucchini quartered and cut into 1 inch pieces (1 medium zucchini)
- ½ pound Potato peeled and cut into 1-2 inch pieces (1 medium potato) - we used a russet potato but white or red will also work
- ½ pound Sweet Potato peeled and cut into 1-2 inch pieces (1 medium sweet potato)
- 6 cups Vegetable Broth
- 1 tablespoon Vegetable Base
- ½ teaspoon Turmeric
- ¼ teaspoon Black Pepper
- Salt if needed at the end
Instructions
- Heat the olive oil in a large pot (we use a 6 quart enameled Dutch oven) over medium heat.
- When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook them for 5 minutes, stirring frequently.
- Add the garlic and black pepper to the pot and cook for 1 minute while stirring.
- Next, add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, while stirring.
- Add the vegetable broth. Raise the heat to high and bring to a boil (it will table about 5-6 minutes). Then add the vegetable base and turmeric powder. Stir well until the vegetable base dissolves.
- Lower the heat to medium-low and cover the pot. Simmer the soup for 30 minutes until the vegetables are very tender. They should break apart easily when pressed with a wooden spoon or pierced with a fork.
- Stir the vegetable soup occasionally and keep the broth at a simmer. Raise or lower the heat as needed.
Process the soup
- Remove the pot from the heat. Process the vegetable soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
- Taste and add salt if needed. As a reference we added ¾ teaspoon to ours.
- Garnish with croutons and chopped parsley, if desired and enjoy.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Do not add salt to this soup until the end because the broth and vegetable base contain a good amount already. You can add salt at the end if needed. If you are sensitive to salt use reduced sodium broth.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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