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This Homemade Creamy Vegetable Soup is hearty and full of fresh flavor. Tender potatoes, carrots, and green beans simmer in a velvety, herb-infused broth. Instead of using canned soup, this version features an easy homemade cream sauce that adds rich flavor and a creamy texture, perfect for anyone craving a comforting vegetarian soup made from simple ingredients.
Table of Contents
- Why You’ll Love This Homemade Creamy Vegetable Soup
- Ingredients for the Best Creamy Vegetable Soup
- Variations and Add-Ins
- How to Make Homemade Creamy Vegetable Soup (Step by Step)
- Storage and Reheating Tips
- More Delicious Vegetarian Recipes
- Homemade Creamy Vegetable Soup Recipe
- Homemade Creamy Vegetable Soup FAQs
A Delicious, Chowder-Style Vegetable Soup Made from Scratch
This rich & creamy vegetable soup is hearty, and satisfying, like a vegetable chowder, but made heartier with fresh veggies and a smooth homemade cream sauce.
Every spoonful is loaded with colorful vegetables, aromatic herbs, and a luscious homemade cream sauce.
If you would like a vegetarian soup with beans, try my Vegetarian White Bean Chili recipe.
Why You’ll Love This Homemade Creamy Vegetable Soup
- Made from Scratch, But Simple: A quick homemade cream sauce made with butter, flour, and milk adds rich flavor and makes this soup extra special.
- Loaded with Fresh Veggies: Potatoes, carrots, zucchini, corn, and green beans make this soup colorful and satisfying.
- Cozy and Comforting: A thick, creamy soup similar to a vegetable chowder, perfect for chilly evenings or easy weeknight dinners.
- Flexible Recipe: Use the vegetables and cheese you already have on hand.
- Classic Cream of Vegetable Soup Vibes: This version has the same creamy comfort as the old-fashioned favorite, just fresher and made right on your stovetop.
When I’m eating this hearty vegetable soup, I forget that it doesn’t have meat in it! But if you’d like, you can add just about any cooked meat to it.
This soup is a comforting vegetarian recipe that makes a wholesome, satisfying meal on its own or with some crusty bread on the side.
Ingredients for the Best Creamy Vegetable Soup
For exact measurements in this vegetable soup recipe, see the recipe card below.
- To Sauté: Butter, Olive Oil
- Aromatics: Yellow Onion, Celery, Carrots, Garlic, Bay Leaves
- Seasonings: Italian Seasoning, Salt, Black Pepper
- Fresh Herbs: Fresh Rosemary, Fresh Thyme
- Broth: Vegetable Broth (or Chicken Broth)
- Vegetables: Baby Potatoes, Zucchini, Fresh Green Beans, Frozen Corn Kernels
- Cheddar Cheese
- Fresh Parsley
Cream Sauce Ingredients:
- Butter
- Flour
- Whole Milk
- Cream Cheese (Optional)
- Heavy Cream
- Salt
Variations and Add-Ins
- Add Protein: Stir in cooked chicken, ham, or bacon for extra heartiness.
- Cheese Options: Swap cheddar for Monterey Jack, Colby, or your favorite blend.
- Vegetable Swaps: Sweet potatoes, cauliflower, mushrooms, or broccoli make delicious substitutes.
- Lighten It Up: Use half-and-half instead of cream and reduce cheese slightly.
How to Make Homemade Creamy Vegetable Soup (Step by Step)
Prep the Ingredients
Having everything ready makes cooking easier and more enjoyable.
- Chop all of the vegetables, measure your seasonings and other ingredients, and shred the cheese before you begin.
Sauté the Aromatics (Mirepoix)
- In a large soup pot, melt butter with olive oil over medium-high heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook 30 seconds more, stirring frequently.
- Stir in Italian seasoning, salt, pepper, minced rosemary, thyme sprigs, and bay leaves.
Simmer Potatoes
- Add potatoes and vegetable broth.
- Bring to a boil, then reduce heat, cover and simmer 10–15 minutes until the potatoes are tender.
Add the Tender Vegetables
- Add zucchini and green beans. Simmer 5–7 minutes, or until tender. Then remove bay leaves and herb stems.
Make the Homemade Cream Sauce
Instead of using condensed soup, you’ll make a flavorful cream sauce from scratch.
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, whisking frequently.
- Gradually whisk in room temperature or slightly warmed milk until smooth and thickened (It takes a few minutes to become thick. Keep gently whisking!).
- If using cream cheese, whisk in until melted and creamy.
- Stir the salt into the cream sauce.
- Add the corn to the soup.
- Add the cream sauce into the soup and stir it in.
- Lower the heat and stir in the Heavy Cream.
Combine Everything
- Add the shredded cheddar a handful at a time, stirring until melted and velvety.
- Taste and adjust seasonings.
Cooking Tip: For an extra-thick, chowder-style texture, blend 1–2 cups of soup and stir it back in before adding the cheese.
Serve and Garnish
- Ladle into bowls, top with fresh parsley, and serve with warm bread or rolls.
Storage and Reheating Tips
Let the soup cool before storing.
- Refrigerate: Store leftover vegetable soup in an airtight container for up to 4 days.
- Freeze: Best if frozen before adding cream and cheese; add them after reheating for best texture.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Avoid boiling after the dairy is added.
More Delicious Vegetarian Recipes
Vegetarian White Bean Chili
Spinach Mushroom Orzo
Southwest Quinoa Bowl with Cilantro Dressing
Slow Cooker Creamy Sweet Potatoes
Instant Pot Garlic Noodles
If you make this Creamy Vegetable Soup recipe, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Homemade Creamy Vegetable Soup
Ingredients
Soup
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 large Yellow Onion, chopped
- 2 ribs Celery, chopped
- 3 Carrots, diced
- 5 cloves Garlic, minced
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1 ½ teaspoons Salt
- 1 teaspoon Black Pepper
- 3 sprigs Fresh Rosemary, minced
- 3 sprigs Fresh Thyme
- 1 ½ pounds Baby Potatoes, quartered
- 4 cups Vegetable Broth (or Chicken Broth)
- 1 small Zucchini, chopped
- 2 cups Fresh Green Beans (cut in 2” pieces)
Cream Sauce
- 4 Tablespoons Butter
- 6 Tablespoons Flour
- 3 cups Whole Milk (room temperature or gently warmed)
- 4-ounces Softened Cream Cheese (optional)
- 1 teaspoon Salt
To Finish
- 2 cups Frozen Corn Kernels
- ½ cup Heavy Cream (room temperature)
- 2 cups Freshly Shredded Cheddar Cheese
Garnish
- Fresh Parsley
Instructions
Prep
- This recipe requires a bit of prep work, so having everything in one place, and all prepared, helps the cooking process go smoothly and makes it more enjoyable!
- Gather everything you will need. Chop all of the vegetables, measure out the spices, flour, liquids, etc. Shred the cheese.
Sauté the Aromatics
- In a large pot, melt 2 Tablespoons of butter with the olive oil over medium-high heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring frequently.
Make the Soup
- Add the Italian seasoning, salt, pepper, minced rosemary, and the thyme sprigs. stir.
- Add the chopped potatoes and pour in the broth. Stir.
- Bring to a boil over medium-high heat, then reduce to a simmer oner medium-low heat.
- Cover the pot and cook for 10–15 minutes, or until the veggies are just tender.
Add the Delicate Vegetables
- Add the Green Beans and zucchini. Bring back to a simmer and cook for 5-7 more minutes, or until the green beans and zucchini are tender. Remove and discard the bay leaves and any herb stems.
Make the Cream Sauce
- Meanwhile, in a large skillet or saucepan, melt 4 Tablespoons of butter over medium heat. Add in the flour and whisk continuously for 1 minute to cook out the raw flour taste.
- Slowly pour in the milk while gently whisking. Whisk until smooth, with no lumps remaining.
- Cook, gently whisking continuously, until the sauce has thickened and is at a low boil (can take a few minutes). *If you are using the 4-ounces of cream cheese, add it now and keep stirring until it melts.
- Stir in the salt and remove pan from the heat.
Finish
- Stir the corn kernels into the soup.
- Stir the cream sauce into the soup and mix well.
- Lower the heat and stir in the heavy cream and cheddar cheese, a handful at a time, and stir until melted.
Serve
- Taste and adjust the seasonings as needed.
- Serve garnished with fresh parsley and some crusty bread or rolls on the side.
Notes
Other vegetables you could use
- Sweet Potatoes
- Mushrooms
- Cauliflower
- Chopped Frozen Broccoli (thawed)
Storage and Reheating Tips
Let the soup cool before storing.- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Best if frozen before adding cream and cheese; add them after reheating for best texture.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Avoid boiling after the dairy is added.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade Creamy Vegetable Soup FAQs
Yes! Store it in the refrigerator and reheat gently before serving. Add a splash of milk or broth if it thickens too much.
Yes, as written, it’s a vegetarian recipe made with vegetable broth and no meat. You can also make it vegan by swapping the dairy for plant-based alternatives.
I haven’t tested a dairy-free version yet, but it should work with olive oil in place of butter and a neutral non-dairy milk. Let me know if you try it, I’d love to hear how it turns out!
Definitely! Add them near the end of cooking so they stay bright and tender.
Yes! While this is a vegetarian soup, you can easily add cooked chicken, ham, or crumbled bacon for extra protein. Stir it in near the end of cooking so it warms through without overcooking.
