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A colorful bowl of homemade Vegetable Soup is presented as a featured image.

Easy Creamy Vegetable Soup

This easy and comforting vegetable soup is packed with nutrients and flavor. Achieve a creamy texture without heavy cream by pureeing a portion of the soup and using starchy vegetables like potatoes. Customize with your favorite seasonal vegetables for a healthy and delicious meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth low sodium
  • 2 medium potatoes, peeled and cubed
  • 2 cups chopped green beans
  • 1 cup corn kernels fresh or frozen
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper any color
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped fresh parsley optional
  • Lemon wedges for serving optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  2. Build the Base: Pour in the vegetable broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add the Hearty Vegetables: Add the potatoes, green beans, oregano, and basil. Simmer for another 15 minutes, or until the potatoes are tender.
  4. Incorporate the Tender Vegetables: Add the corn, zucchini, and bell pepper. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.
  5. Season and Serve: Season with salt and pepper to taste. Stir in fresh parsley (if using). Serve hot with a squeeze of lemon juice, if desired.
  6. Optional Creaminess Boost: For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, remove about 2 cups of the soup and blend it in a regular blender before returning it to the pot.

Notes

For a richer flavor, roast some of the vegetables before adding them to the soup. You can also add cooked chicken, sausage, or chickpeas for a heartier meal. For a spicier soup, add a pinch of red pepper flakes. Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.