Dinner

Creamy Vegetable Soup Recipe

ByLily Cross January 7, 2026January 7, 2026

Introduction

Creamy Vegetable Soup is a comforting and hearty dish that combines tender vegetables with a rich, cheesy base. Perfect for chilly days, it’s easy to make and comforting to enjoy with a slice of buttered bread.

A white bowl filled with thick creamy soup showing a mix of colorful small vegetable pieces including green broccoli florets, red and orange carrot bits, yellow corn, and light brown mushroom slices, all in a pale beige broth speckled with black pepper and herbs. A silver spoon rests on the right side inside the bowl. Surrounding the bowl is a white marbled surface with a bunch of fresh green herbs on the left, a piece of brown bread on the top right, and a folded grey cloth at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
2 teaspoons minced garlic
1½ pounds baby potatoes (gold or red, diced, about 4 cups)
1½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon pepper
3 cups chicken stock (or broth)
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn
6 tablespoons flour
3 cups whole milk
½ cup heavy cream
2 cups shredded sharp Cheddar cheese
Hearty buttered bread (optional, for serving)
Fresh herbs such as parsley or thyme (optional, for serving)

Instructions

Step 1: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix). Sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for 30 seconds more, stirring frequently.
Step 2: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat. Then reduce to medium heat, cover, and simmer for 10 to 15 minutes or until the vegetables are crisp-tender.
Step 3: Add the thawed and chopped broccoli along with the frozen corn to the pot. Cook for an additional 2 to 3 minutes until the veggies are tender and heated through.
Step 4: While the soup is cooking, prepare the cream sauce. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux.
Step 5: Slowly pour in the milk, whisking continuously until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens and gently comes to a boil. Remove from heat and stir in the heavy cream.
Step 6: Pour the cream sauce into the soup and stir well to combine. Reduce the heat to low, then add the shredded Cheddar cheese a handful at a time, stirring until fully melted.
Step 7: Taste the soup and adjust the salt and pepper if necessary. Serve warm, garnished with fresh parsley or thyme and alongside toasted, buttered bread if desired. Enjoy!

Tips & Variations

For a vegetarian version, substitute the chicken stock with vegetable broth.
Use sharp or mild Cheddar based on your flavor preference.
Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
Swap in any favorite seasonal vegetables to customize the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent the dairy from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy soup showing a thick light beige base with visible black pepper flakes. The soup has colorful vegetable chunks spread throughout: green broccoli pieces, small red potato chunks with skin, yellow corn kernels, and small bits of red and orange carrots. A silver spoon is partially dipped into the soup on the right side of the bowl. The bowl is placed on a white marbled surface with some fresh parsley and pieces of bread around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, use plant-based milk such as almond or oat milk and a dairy-free butter substitute. Skip the cheese or use a dairy-free cheese alternative for a creamy texture.

Can I prepare this soup ahead of time?

Absolutely. This soup tastes even better the next day after the flavors have melded. Prepare it up to two days ahead and refrigerate. Reheat gently before serving.