Creamy Vegetable Soup is the ultimate in comfort food. It's full of wonderful flavor from the veggies and delightfully creamy, but light at the same time. Blended until silky smooth or left chunky, any way to try this recipe, you can rest assured you're gonna love it!
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This creamy vegetable soup is my all-time favorite when it comes to a simple, yet luxurious soup recipe. It's quick and easy to make, but the flavors are out of this world. When I say cozy and comforting, it is all of those things, but it's not heavy. It's like a warm soft blanket on a cold day, but in a bowl.
Make this wonderfully cozy soup when the weather is icky, make it when you're feeling a little less than, or make when you're craving good old-fashioned comfort food. I blend this soup until smooth, but you can serve it chunky as well. There is no right or wrong way to go about it.
You can even add a little protein if you would like. This vegetable soup is the perfect base for so many protein options. I almost always grab a rotisserie chicken for the week. I bet you do, too! Add a little cooked chicken to this soup.
This soup is also a wonderful base for a more seafood-centric situation. Add either shrimp or your favorite fish after blending the soup and continue cooking until they're done. This is so, so good. My kid's go nuts when I go with this option!
And, always, a side of crusty bread for dunking. Always.
ingredients
- Butter
- Celery
- Carrot
- Onion
- Mushrooms
- Garlic
- Kosher Salt
- Fresh Ground Pepper
- Dried Thyme
- Dried Dill Weed
- Dry White Wine
- Chicken Broth or Vegetable Broth
- Heavy Cream
- Sour Cream
- Parmesan Cheese
equipment
- Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Immersion Blender
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instructions
To begin this Creamy Vegetable Soup, we need to sweat the veggies in a large heavy-bottomed pot or dutch oven. Melt the butter over medium heat and add the carrots, celery, salt and pepper. Let these cook for a few minutes or until they begin to soften.
Next, add the mushrooms, onions, garlic, thyme and dill. Stir those around for a few more minutes. At this point, there should be a bit of color developing on the bottom of the pot known as the "fond".
Deglaze the pot with a dry white wine you like. Use a wine that you would drink and not "cooking wine". If you don't want to use wine, just use your broth.
Scrape up any bits from off of the bottom of the pot. This is where the flavor resides. Don't ever miss an opportunity to get that flavor back into the food!
Add the broth and bay leaves and bring the soup up to a simmer. Continue cooking until the vegetables are tender.
Remove the bay leaves. You don't want to blend up the bay leaves in the next step. You'll get little bits of bay leaf in your teeth. How do I know this? Because that's exactly what I did. I'm talented like that.
finishing the soup
This is the point where you decide if you want a smooth Creamy Vegetable Soup or chunky version. Each option is absolutely delicious. I used an immersion blender and made my batch smooth and silky.
To finish, stir in the heavy cream and sour cream until combined. Measure the parmesan with your heart and stir that until its melted in. There is a technical measurement below, but who ever really measured cheese?
I love to serve this vegetable soup with a side of crusty bread for dipping. It's just divine. Try to eat just one bowl. I dare you.
tips and tricks
- Cut all of the vegetables into similar sizes to ensure they cook at the same rate, but they don't have to be pretty or perfect. If you're blending this soup at the end anyway, no one will notice you have a carrot piece that is shaped like a trapezoid.
- If you don't have an immersion blender, I highly suggest purchasing one. It eliminates the need to transfer the hot soup to a stand blender. No extra dirty dishes, no chance of it exploding.
- If you are using a stand up blender, let the soup cool a bit before blending and be extremely careful blending hot liquids.
variations
- If you don't want to use the wine in this soup recipe, just add chicken or vegetable stock instead.
- Play with the vegetables you use. This soup recipe is fantastic as a fridge veggie clean out. Use what you have and what you love. Cauliflower, broccoli, and even potatoes would be great here!
- Add rotisserie chicken for a protein bump.
- Add shrimp or your favorite fish at the end and simmer until cooked through. This soup makes a fantastic base for a seafood chowder-type situation.
a word about broth
I used a homemade Chicken Bone Broth for this Creamy Vegetable Soup. I know what the salt content is. More than likely, you'll use a different broth situation - either homemade or store bought. It may have more or less salt in it. Taste your soup as you go. Check for salt levels in the beginning, in the middle, and at the end to make sure you have plenty (or not too much). Just remember, you can always add salt, but you can't ever take it out.
recipe frequently asked questions
Is this recipe gluten-free?
Yes! No worries with that dietary issue here!
Can you freeze this Creamy Vegetable Soup?
You can! Freeze this vegetable soup in an airtight container for up to 3 months.
The trick to freezing and thawing a creamy soup is to do it slowly. Let it thaw out completely in the fridge when you're ready to use it. To reheat, warm it up slowly on the stove top or microwave.
Do I have to use an immersion blender?
No. You don't. I love them to break down soups simply because I don't have to dirty a bunch of other dishes. You can use a food processor or a blender. Just be very, very careful when blending hot food.
storage and reheating instructions
- This soup will stay good in the fridge, in an airtight container, for up to 3 days.
- If freezing this soup, store in the freezer in an airtight container for up to 3 months.
- To reheat, do so slowing in the microwave or on medium-low on the stovetop until warmed through.
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If you guys make this Creamy Vegetable Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
Creamy Vegetable Soup Recipe
Ingredients
- 6 tablespoon salted butter
- 1 head celery, chopped
- 2-3 carrots, chopped
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper, plus more for serving
- 1 large yellow onion, chopped
- 8 oz mushrooms, thinly sliced
- 6-8 cloves garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried dill weed
- ½ cup dry white wine
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 2 cups heavy cream
- ½ cup sour cream
- 1 cup grated parmesan cheese, plus more for serving
Instructions
- In a dutch oven over medium-high heat, melt the butter and add the carrots, celery, salt and pepper. Sauté for a few minutes or until they begin to soften.
- Next, add the mushrooms, onions, garlic, thyme and dill.
- Add the wine and cook for about 3-5 minutes.
- Add the broth and bay leaves. Bring the soup up to a simmer. Continue cooking until the vegetables are tender. Remove the bay leaves. See note below.
- Remove the soup from the heat and use an immersion blender to break the soup down until you achieve your desired consistency.
- To finish, stir in the heavy cream, sour cream, and parmesan cheese until thoroughly combined.
- Finish with a little extra fresh ground pepper and parmesan and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Creamy Vegetable Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or YouTube! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Adam says
Such a good soup. We add chicken for protein and I threw in some fresh herbs. Excellent.