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This Creamy Vegetable Soup is the perfect comfort food and a great winter staple. Serve it with warm, crusty bread or my no-knead focaccia for a simple dinner everyone will love.
It’s packed with veggies, flavorful chicken broth, and heavy cream. Top it with panfried, crispy pancetta, fresh thyme, and sour cream roses for a beautiful finish.
This soup is so easy to make ahead and freezes well. I love making a big batch and saving some for another day!
Creamy Vegetable Soup Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Butter: Or olive oil. Brings out the flavor of the veggies.
- Veggies: I use onion, garlic, carrots, celery, potatoes, and cauliflower for a mix of sweet, starchy, and nutrient-rich vegetables.
- Chicken stock: Or broth.
- Heavy cream: Makes the soup extra creamy and rich. You can omit or use milk instead.
- Worcestershire sauce: Adds a tangy umami.
How to Make A Creamy Vegetable Soup
- Sauté the vegetables: Heat a large pot. Add butter, carrots, celery, cauliflower, and garlic. Sauté for a few minutes.
- Top with potatoes and stock: Add quartered potatoes and stock and bring to a boil. Then, let the soup simmer for 20-25 minutes.
- Blend: Spoon everything into a blender and blend until smooth.
- Final touches: Pour the soup back into the pot, stir in heavy cream and Worcestershire sauce. Season and serve with crispy pancetta, sour cream, and fresh thyme.
Possible Variations
- Heavy cream: Use any milk you like, half-and-half, sour cream, or omit it.
- Veggies and legumes: Feel free to add what you have to hand. Parsnips, courgettes, sweet potatoes, peppers, corn, broccoli, green beans, white beans, chickpeas, etc.
- Toppings: Sprinkle grated Parmesan, cheddar, feta, pesto, fresh herbs, chopped nuts, seeds, croutons, or caramelised onion on top for even more flavor.
- Stock: Vegetable stock, beef stock, or bone broth, and even water are all great alternatives.
- Blender: If you don’t have a one or you prefer a chunkier soup, chop the veggies finely and don’t blend everything at the end.
FAQs
Let the soup to come to room temperature, and pour it into a large glass container. You can freeze for up to 3 months or refrigerate for 2-3 days.
Transfer to the fridge overnight. Reheat in a pot on low-medium heat until it reaches your preferred temperature.
Grilled cheese sandwiches, garlic bread, and sourdough are always a hit.
More Dinner Ideas
Creamy Vegetable Soup
Equipment
Ingredients
Soup
- 2 tablespoons butter
- 2 onions, small, chopped
- 6 carrots, small, peeled and chopped
- 3 celery stalks, chopped
- 2 garlic, cloves
- 1/2 cauliflower, in florets
- 8 potatoes, medium, quartered
- 1 liter chicken stock
- 150 ml heavy cream, or milk
- 2 tablespoons Worcestershire sauce
- sea salt, to taste
- white pepper, to taste
Toppings
- 200 grams pancetta, diced
- 3 tablespoons sour cream, or creme fraiche
- fresh thyme , to garnish
Instructions
- Heat a large pot on medium-high heat.
- Toss the butter into the pot, and once it's sizzling, stir in the onions.
- Brown the onions for a few minutes.
- Add the chopped carrots and celery and sauté for two minutes.
- Top with the cauliflower florets and garlic, and sauté again for a few minutes.
- Add the quartered potatoes and chicken stock, cover, and bring to a boil.
- Now, turn down the heat to medium-low.
- Let the soup simmer for an additional 20-25 minutes until all the veggies are softened.
- Spoon everything into a blender with a big spoon or ladle or use a stick blender directly in the pot.
- Blend on low until the soup is creamy.
- Pour the soup back into the pot, top with the cream and Worcestershire sauce, and season with sea salt and pepper.
- Cook the pancetta in a small pan on medium-high heat until crispy.
- Arrange the soup into bowls. Top with sour cream, crispy pancetta, and fresh thyme.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
