Creamy Vegetable Soup

4.84 from 6 votes
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Creamy vegetable soup is a simple and delicious meal your family will love! Packed with broccoli, carrots, potatoes, and tons of flavor.

Close up bowl of Creamy Vegetable Soup with carrots, broccoli, corn, celery and potatoes.
Featured with this recipe
  1. Recipe Ingredients
  2. How to Make Vegetable Soup
  3. Tips for the Best Vegetable Soup
  4. Additions and Substitutions for this Recipe
  5. Frequently Asked Questions
  6. Storing Healthy Vegetable Soup
  7. More Savory Soup and Chowder Recipes
  8. How to Make Creamy Vegetable Soup
  9. Creamy Vegetable Soup Recipe

So much flavor is added to this creamy vegetable soup. It is full of chopped vegetables, cheesy goodness, and a creamy base that is comforting and savory. This soup is one that you will want to make over and over again. This combination is a family favorite!

This classic recipe is one of our very favorites and has been a staple in our family for years. Loaded with tender vegetables in a tasty creamy broth, this soup will warm you from the inside and leave you feeling comforted and satisfied on a chilly day. Serve with some warm biscuits, our Homemade Crescent Rolls, or a slice of our Honey Whole Wheat Bread. YUM!

Recipe Ingredients

This soup is perfect for those cold, winter days when you want a savory and warm dinner. This is the perfect dinner for that! This vegetable soup is loaded with fresh, frozen, and canned vegetables, hearty and full of flavor, with a creamy base soup. The perfect combination!

  • Butter – Make a roux and thicken the soup with butter. This gives it a creamy, soft texture in the soup.
  • Celery – Chop fresh green celery into smaller, thinner pieces. Celery doesn’t have too much flavor, but it does contain a lot of nutrients.
  • Onion – Use a white or yellow onion and chop it into even slices.
  • Chicken broth – This will give more flavor to the broth, but also adds liquid to the soup.
  • Potatoes – Wash, peel, and cube the potatoes using a sharp knife. A red or russet potato is best for simmering in the soup.
  • Broccoli – Purchase a bag of broccoli already chopped, or pick a head of broccoli and chop it into larger pieces. Broccoli will cook a little faster as well as soak in the liquid from the broth of soup. You will want a little bit bigger pieces to avoid the broccoli from becoming mushy.
  • Carrots – Use a potato peeler and clean the fresh carrots. Once cleaned, slice the carrots into smaller pieces but big enough to see them in the soup.
  • Corn – You will use both cream-style corn and a can of regular corn. This will bring in a sweet vegetable.
  • Green chilies – Add a little heat to the cheesy soup base!
  • Gravy mix – This may be a surprising ingredient, but this is a great add-in to thicken and add flavor to this delicious soup recipe.
  • Milk – A creamy base that gives this soup a smooth and tasty texture and flavor.
  • Velveeta cheese – Taste the amazing flavor of cheese from the Velveeta cheese. This cheese has a rich flavor that is smooth and creamy.
Ingredients to make Creamy Vegetable Soup including carrots, celery, onion, broccoli potatoes, broth, gravy mix, green chilies, velvet, corn, butter and milk.


How to Make Vegetable Soup

Veggie soup is simple to make and full of healthy ingredients. First, start with sautéing onion and celery, then cook the chicken, simmering and cooking vegetables one ingredient at a time. Serve this vegetable soup with rolls for a complete meal!

  1. Sauté vegetables – In a large pot, melt margarine over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  2. Cook chicken – Add chicken broth; bring to a boil.
  3. Stir and simmer vegetables – Add potatoes; cook over low heat for 10 to 15 minutes. Add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. Stir in corn and chiles and return to boiling.
  4. Thicken soup and serve – Dissolve gravy mix in milk and stir into boiling mixture. Add cheese, cook and stir over low heat. When cheese is melted, it is ready to serve.

Tips for the Best Vegetable Soup

This is a one-pot soup that is creamy, hearty, healthy, and delicious! Learn to cut, cook, and make the best veggie soup in less than an hour. These tips will help make your vegetable soup even better!

  • Cutting vegetables – Make sure to dice your veggies in roughly the same size so they can all cook evenly.
  • One pot – If you have a dutch oven, that is best for cooking this soup. It is a great one-pot ceramic dish that is large and cooks ingredients evenly.
  • Tongs – When cooking the chicken, we like to use tongs to help pick up or flip the chicken as it is being cooked.
  • Low heat – Cooking and reheating the soup on low heat is best to help keep the cheese and milk from separating.
Ladle holding a scoop of Creamy Vegetable Soup with broccoli, corn, carrots and potato.

Additions and Substitutions for this Recipe

This easy vegetable soup recipe is so simple to make and comes together quickly. Start with a thickening base, add in vegetables, and then create a delicious creamy soup. With these additions and substitutions, you will be able to create the best soup for your family.

  • Vegetarian – To make this soup completely vegetarian, substitute the chicken broth for vegetable broth.
  • Cheese – I love using Velveeta Mexican-style cheese for an extra kick of flavor and because it melts so smoothly. But, you could melt any other kind of cheese in the soup if you wish.
  • Vegetables – Keep the trifecta of onions, celery, and carrots, but feel free to add any other veggies to this soup that you like! Peas, green beans, okra, canned diced tomatoes, or asparagus are terrific substitutions if you want to bulk up on veggies in this dish.
  • Potatoes – I like using good ol’ Idaho Russet potatoes in this soup because they’re so soft and tender. But red potatoes or Yukon golds would be a great option too.
  • Protein – This recipe is versatile enough to add chicken, ground beef, sausage, or any meat you’d like.

“This is delicious and definitely deserved a re-post. I was not sure about the gravy mix or velveeta as they are not products I usually use. It all works. This was one of the first recipes I made from your site. I keep coming back for more. Thanks.”

-Kristine

Frequently Asked Questions

How can I make the vegetable soup taste better?

Always adding in more dried or fresh herbs like basil, thyme, fresh parsley, or oregano. Italian seasoning is always a favorite, or adding in a little more heat with red pepper flakes for more flavor. Even replacing milk with heavy cream for a richer and thicker cream texture is more flavorful.

Are vegetable soups good for you?

Some vegetable soups are healthy, but not all of them. With this recipe, there is cheesy goodness with Velveeta cheese. This is high in calories and is not the healthiest, but the vegetables and other ingredients are full of nutrients and are health merit.

What gives the vegetable soup that depth of flavor?

Adding in yogurt, different types of cheese, or a good chili powder will give the veggie soup the best flavor. Sprinkle more cheese, and add herbs, or croutons to top it off for a more flavorful dinner dish!

Bowl of Creamy Vegetable Soup with parsley and pepper for garnish. Cutting board of sliced bread on the side.

Storing Healthy Vegetable Soup

Storing leftovers of this veggie soup is easy to do and perfect for making another night of dinner! This is a great idea for leftovers or making ahead of time for another night.

  • Refrigerator – Cook and place your vegetable soup in an airtight container and place it in the fridge for five to six days.
  • Freeze – Place your cooled-down vegetable soup in a ziplock bag and lay it flat in the freezer. It will stay frozen for about 3 months. When ready to warm up, place it in the refrigerator for 24 to 48 hours or until the soup is defrosted. Reheat the soup in the microwave or on the stovetop.
  • Reheat – Warm your soup bowls up in the microwave or place the leftovers in a saucepan over medium heat, stirring slowly as it is warming up.

More Savory Soup and Chowder Recipes

Soup recipes are hearty, filling, easy, and always a good option for a chilly evening. Try a few of our favorite soups that are full of all things good!

How to Make Creamy Vegetable Soup

Close up bowl of Creamy Vegetable Soup with carrots, broccoli, corn, celery and potatoes.

Creamy Vegetable Soup

4.84 from 6 votes
Creamy Vegetable Soup is a simple and delicious meal your family will love! Packed with broccoli, carrots, potatoes and tons of flavor.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6

Ingredients

  • 2 tablespoon butter or margarine
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 28 ounces chicken broth
  • 3 cup potatoes peeled and cubed
  • 2 cup broccoli chopped
  • 1 1/2 cup carrots sliced
  • 28 ounces corn
  • 14 ounces cream-style corn
  • 1 can diced green chilies
  • 1 package country-style gravy mix
  • 2 cups milk
  • 2 cups Velveeta cheese Mexican style, cubed

Instructions

  • In large pot, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
    Pot of butter, onions and celery for Creamy Vegetable Soup.
  • Add chicken broth and bring to a boil.
    Pot of broth, onions and celery to make Creamy Vegetable Soup.
  • Add potatoes and cook over low heat for 10 to 15 minutes.
    Pot of broth, potatoes, celery and onion to make Creamy Vegetable Soup.
  • Add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. Stir in corn and chiles and return to boiling.
    Pot of corn, broccoli, carrots potatoes and broth to make Creamy Vegetable Soup.
  • Dissolve gravy mix in milk, stir into boiling mixture.
    Bowl of milk and country gravy mix for Creamy Vegetable Soup.
  • Add cheese, cook and stir over low heat.
    Velveeta added to pot of Creamy Vegetable Soup with carrots, corn, broccoli and celery.
  • When cheese is melted, it is ready to serve.
    Ladle holding a scoop of Creamy Vegetable Soup with broccoli, corn, carrots and potato.

Notes

How to Store Vegetable Soup

  • Refrigerator – Cook and place your vegetable soup in an airtight container and place it in the fridge for five to six days.
  • Freeze – Place your cooled-down vegetable soup in a ziplock bag and lay it flat in the freezer. It will stay frozen for about 3 months. When ready to warm up, place it in the refrigerator for 24 to 48 hours or until the soup is defrosted. Reheat the soup in the microwave or on the stovetop.
  • Reheat – Warm your soup bowls up in the microwave or place the leftovers in a saucepan over medium heat, stirring slowly as it is warming up.

Nutrition Information

Calories: 594kcalCarbohydrates: 87gProtein: 31gFat: 18gSaturated Fat: 10gCholesterol: 52mgSodium: 2113mgPotassium: 2075mgFiber: 13gSugar: 27gVitamin A: 12052IUVitamin C: 117mgCalcium: 694mgIron: 7mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    The weather just turned cooler here and this soup looks like it’ll be perfect for a cozy dinner. Love that it’s packed with veggies too. A total mom win.

  2. 5 stars
    Yummy! I love a good vegetable soup. This one is perfect for the fall. So comforting and full of my favorite veggies.

    1. Typically diary-based soups don’t freeze well (at least in my experience), if you try it, let us know how it turns out!

  3. going to try this recipe it looks so good only thing is im diabetic and instead of using can chilis ill use fresh and frozen corn if that is ok with you. i have to do this with a lot of recipes to help keep sodium and sugars down that are used to help perserve canned foods. cant wait to try it my mouth is watering

    1. If you do, just be sure to add any dairy at the end, just a few minutes before serving so it doesn’t get grainy.

  4. This is what is for dinner tonight. Cannot wait to try it! I am loving your web site and plan to try several more of your recipes in the coming weeks.

  5. This is delicious and definitely deserved a re-post. I was not sure about the gravy mix or velveeta as they are not products I usually use. It all works. This was one of the first recipes I made from your site. I keep coming back for more. Thanks.

  6. Do you think you could make my dreams come true and come live with me for a while?? That would be my one luxury in life…a personal chef! Your recipes are always so great! Thanks for constantly updating this for those of us who never know what to cook for dinner 🙂