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Simple Cream of Vegetable Soup Recipe

Whip up a creamy, comforting vegetable soup in one pot! This easy, healthy recipe is packed with veggies and perfect for a cozy meal.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Soup
Cuisine: American
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 large onion chopped into 1/2-inch pieces
  • 1 pound carrots peeled and chopped into 1/2-inch pieces, 4 to 5 medium carrots
  • 4 stalks celery chopped into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Salt as needed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound thin-skinned potatoes chopped into 1/2-inch pieces, 3 medium potatoes
  • 3 garlic cloves peeled and halved
  • 3 cups vegetable broth or chicken broth 710ml
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 cup half-and-half, cream, or coconut milk 60ml

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and cook in the oil. Season with ½ teaspoon of salt and red pepper flakes. Stir occasionally and cook for 5 to 10 minutes, until the vegetables sweat, soften, and become fragrant.
  2. Add the potatoes, garlic halves, bay leaves, and thyme. Stir to combine and cook for 5 minutes. Add more oil if the pot appears dry.
  3. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, about 15 minutes.
  4. Remove the soup from the heat. Discard the bay leaves and thyme sprigs. Puree the soup until smooth using an immersion blender, stand blender, or food mill.
  5. Finish by stirring in the cream. Taste and adjust seasoning with additional salt and pepper as needed.

Nutrition

Calories: 234kcalCarbohydrates: 41gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 6mgFiber: 7gSugar: 8g

Notes

Ingredient Flexibility: I always keep a can of coconut milk in my pantry for this soup.
It adds a lovely, subtle sweetness that works perfectly with the carrots, and it's my go-to when I want a dairy-free version.
Storage Secret: This soup thickens beautifully in the fridge overnight.
When I reheat it, I just add a splash of broth or water to loosen it back up to the perfect creamy consistency.
Make-
Ahead Magic: I often chop all the vegetables the night before and store them in a container in the fridge.
It makes throwing this soup together after a long day feel effortless.
Common Mistake: Don't rush the initial cooking of the onions, carrots, and celery.
Letting them truly soften and sweeten for the full 10 minutes is what builds the foundational flavor.
I learned this the hard way with a batch that tasted a bit raw.
Serving Suggestion: A simple garnish makes it feel special.
I love a swirl of extra cream, a crack of black pepper, and some crusty bread for dipping.
It's pure comfort.
Blender Caution: If you're using a stand blender, please let the soup cool slightly first and work in batches.
I once learned about steam pressure the messy way.
An immersion blender is my favorite tool for this job, right in the pot.
Potato Swap: I've made this with both Yukon Gold and russet potatoes.
Yukon Golds give a silkier, buttery texture, while russets make it a bit heartier.
Both are delicious, so use what you have.