How do I make creamy vegetable soup thicker?

If your soup feels too thin, let it simmer uncovered for a few extra minutes to reduce. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or add a little extra flour during the roux stage.

Can I make creamy vegetable soup dairy-free?

Yes! Simply swap regular milk or cream with coconut milk, oat milk, or almond milk. For a rich, cheesy flavor without dairy, try nutritional yeast. It creates a delicious vegan-friendly version that’s still silky and satisfying.

What vegetables work best in this soup?

Classic picks include carrots, celery, potatoes, peas, and corn. But the beauty of this recipe is flexibility. Broccoli, cauliflower, zucchini, or even spinach can be stirred in for extra flavor and nutrition.

How long does creamy vegetable soup last in the fridge?

Stored in an airtight container, creamy vegetable soup keeps well for up to 4 days. Reheat gently on the stove, adding a splash of milk or broth if needed to loosen it. You can also freeze it, though the texture may change slightly due to the cream.

Creamy Vegetable Soup: Amazing Flavor in 7 Steps

Ingredients

Scale

2 tbsp butter or olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

2 medium potatoes, diced

4 cups vegetable or chicken broth

2 cups milk or half-and-half (or dairy-free)

3 tbsp flour

1 cup frozen peas

1 cup frozen corn

1 tsp thyme

Salt and black pepper, to taste

Fresh parsley for garnish

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Instructions

1. Melt butter in a pot and sauté onion, carrots, and celery until soft.

2. Add garlic and cook for 1 minute.

3. Stir in flour to form a roux; cook 1–2 minutes.

4. Gradually whisk in broth until smooth, then add potatoes and thyme.

5. Simmer 15 minutes until potatoes are tender.

6. Stir in milk, peas, and corn. Heat gently but don’t boil.

7. Season with salt, pepper, and paprika. Garnish with parsley and serve.

Notes

Swap potatoes for sweet potatoes or parsnips.

Make it vegan by using coconut milk or oat milk.

Add shredded chicken or beans for protein.

Serve with crusty bread or grilled cheese.

Author: Chef Saly
Prep Time: 10 mins
Cook Time: 25 mins
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 6g
Sodium: 420mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg