Homemade Creamy Vegetable Soup
A cozy stovetop Homemade Creamy Vegetable Soup made with fresh vegetables and a rich, from-scratch cream sauce. Simple, hearty, and full of flavor!
Servings: 10
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
Calories: 320kcal | Carbohydrates: 25g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 720mg | Fiber: 3g | Sugar: 6g
