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The BEST Creamy Vegetable Soup Recipes You’ll Crave This Season

Creamy vegetable soup bowl with fresh ingredients and vibrant colors
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This creamy vegetable soup is the ultimate comfort food—rich, hearty, and nourishing without being heavy. Loaded with fresh vegetables and finished with a touch of cream or coconut milk, it’s a bowl of cozy you’ll crave all year round.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen peas
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup half-and-half or full-fat coconut milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Add garlic and cook for 30 seconds. Stir in potato, zucchini, thyme, rosemary, and bay leaf. Cook for 2 minutes.
  3. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.
  4. Remove bay leaf. Transfer half the soup to a blender and puree, then return to pot.
  5. Stir in corn and peas. Simmer for 5 minutes.
  6. Add half-and-half or coconut milk. Stir and heat through without boiling.
  7. Stir in lemon juice. Season to taste with salt and pepper.
  8. Garnish with chopped parsley and serve warm.

Notes

This soup is flexible—swap in any seasonal vegetables or add white beans or shredded chicken for extra protein. For vegan, use coconut milk. Freezes beautifully without the dairy added.

Nutrition

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