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Creamy vegetable soup topped with croutons and served in a blue bowl.

Creamy Vegetable Soup

This creamy vegetable soup recipe is a snap to make and delicious. There is no cream used in this “creamy” soup. Instead we get a creamy texture by pureeing the soup.
Course Soup
Cuisine American
Keyword creamy vegetable soup, pureed vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 254kcal


  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion diced
  • ½ pound Carrots peeled and diced (about 3 medium carrots)
  • 1 Celery Rib Diced
  • 4-5 Garlic Cloves peeled and roughly chopped
  • 1 pound Pumpkin peeled and cut into 1-2 inch pieces
  • ½ pound Zucchini quartered and cut into 1 inch pieces (about 1 medium zucchini)
  • ½ pound Potato peeled and cut into 1-2 inch pieces
  • ½ pound Sweet Potato peeled and cut into 1-2 inch pieces
  • 6 cups Vegetable Broth
  • 1 tablespoon Vegetable Base
  • ½ teaspoon Turmeric
  • 1 teaspoon Kosher Salt or to taste


  • Gently heat the olive oil in a large pot over medium heat.
  • When the oil is hot, but nowhere near smoking, add the onions, carrots and celery.
  • Cook the vegetables gently for 5 minutes, stirring frequently.
  • Add the garlic to the pot and cook for 1 minute while stirring.
  • Add the pumpkin, zucchini, potatoes and sweet potatoes to the pot. Cook for 1 minute, while giving everything a good stir.
  • Add the vegetable broth to the pot.
  • When the broth is hot and steaming, add the vegetable base and the turmeric powder. Stir well until the vegetable base is dissolved and the turmeric is incorporated.
  • Raise the heat to high and bring the broth to a boil. When the broth is at a full bowl, lower the heat to medium-low and cover the pot.
  • Simmer the soup for approximately 30 minutes, stirring occasionally.
  • The vegetables should be very tender. They should fall apart when pressed with a spoon or pierced with a fork.
  • Taste the broth and add salt, if need. As a reference, we added 1 teaspoon to our creamy vegetable soup.

Puree the soup

  • Take the pot off the heat. Process the vegetable soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in batches.
  • We serve our creamy vegetable soup with homemade croutons.


Calories: 254kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 2711mg | Potassium: 1218mg | Fiber: 6g | Sugar: 14g | Vitamin A: 28080IU | Vitamin C: 34.8mg | Calcium: 101mg | Iron: 3.7mg