Cream of Vegetable Soup

This cream of vegetable soup checks all the boxes: It has a smooth and luxurious texture, but it’s still cozy. It doesn’t take long to make, and with all those vegetables, it’s as healthy as it is delicious. We love the combination of aromatic veggies like onion and celery with tender zucchini and sweet potato, but this cream of vegetable soup recipe is a basic formula, so you can add, swap or subtract the vegetables as you wish. If you love mushrooms, cauliflower or plain old potatoes, use them! If zucchini isn’t your favorite, don’t include it. Make this the creamy vegetable soup of your dreams, then pair it with garlic knots or Italian cheese bread for a quick, comfy dinner or weekend lunch.

Ingredients for Cream of Vegetable Soup

• Butter: Saute the vegetables in butter for a rich taste.
• Onion, zucchini, carrot and celery: These aromatic veggies form the flavorful base of this soup, but you can use other vegetables that you love and have on hand.
• Sweet potato: A half sweet potato is starchy and helps thicken the soup. It also adds sweetness and a pretty hue.
• Garlic and Italian seasoning: Minced garlic cloves and your favorite Italian seasoning blend bring another layer of flavor.
• Chicken broth: Either store-bought or homemade chicken broth will work here, though using a reduced-sodium broth allows you to control the salt in the recipe.
• Bay leaf: If you have bay leaves in your cupboard, toss one in to add a sweet, tea-like flavor that enhances the vegetables.
• Heavy whipping cream: Pureeing the vegetables makes a creamy soup, but the addition of just 1/2 cup of cream gives it a silky, rich texture.
• Sherry (optional): A bit of sherry added at the end of cooking adds a bright, nutty note. It can be skipped, or another fortified wine like vermouth, or a red wine vinegar, can be substituted.

Directions

Step 1: Combine all the ingredients

KRISTINA VANNI FOR TASTE OF HOME

In a Dutch oven, melt the butter over medium heat. Add the onion, zucchini, carrot, celery and sweet potato. Cook, stirring frequently, until they’re tender, 12 to 15 minutes.

Sprinkle in the garlic, salt, Italian seasoning and pepper, and cook until they’re fragrant, about one minute longer.

Stir in the chicken broth, and add the bay leaf. Bring the soup to a simmer and cook until it’s thickened, 8 to 10 minutes, stirring frequently.

Add the cream and the sherry, if you’re using it, and simmer until everything is heated through, another four to five minutes.

Step 2: Blend the soup

KRISTINA VANNI FOR TASTE OF HOME

Remove and discard the bay leaf, then remove the soup from the heat and let it cool slightly. Puree the soup in batches in a blender until it’s the consistency you want (either a little chunky and rustic, or silky smooth), then return it to the pan and warm it back up.

Editor’s Tip: Make sure your blender cap is vented so steam can escape, otherwise the top could blow off. You could also blend the soup directly in the pot with an immersion blender.

KRISTINA VANNI FOR TASTE OF HOME

Cream of Vegetable Soup Variations

• Go vegetarian: It’s simple to make this creamy vegetable soup vegetarian-friendly by trading the chicken broth for your favorite vegetable broth.
• Make creamy roasted vegetable soup: If you love a little char and toasted flavor, roast the vegetables instead of sauteing them. Use olive oil instead of butter, and toss the vegetables and seasonings together. Spread them out on a baking sheet and roast them at 400°F until the vegetables are tender and the edges are golden-brown. Then combine them with the chicken broth, bring it to a simmer and follow the rest of the directions.
• Leave it chunky: If you love texture, you can skip the blending step and enjoy this as a hearty vegetable soup.
• Add beans: When you add the broth, also stir in a can of rinsed, drained white beans for a boost of protein.

How to Store Cream of Vegetable Soup

Store leftover cream of vegetable soup, covered, in the refrigerator for four to five days. Reheat it gently in a saucepan or the microwave.

Can you freeze cream of vegetable soup?

Pureed cream of vegetable soup can be frozen, thawed and reheated gently. Sometimes soups with dairy can separate upon thawing. You can usually bring it back together by whisking. Or, if you’re making this soup ahead of time, follow all the instructions and skip the cream, then add the cream after thawing, while you’re reheating the soup.

Cream of Vegetable Soup Tips

KRISTINA VANNI FOR TASTE OF HOME

Can you use frozen veggies in cream of vegetable soup?

Replacing some fresh vegetables with frozen works well in this soup, as everything will be pureed, and a little extra moisture is fine. Aromatic vegetables, like onion and celery, are best used fresh so they can be sauteed to properly soften and develop their flavor.

How do you make this soup nondairy?

If you just skip the cream, you’ll have a smooth, flavorful soup that’s less rich. If you want to preserve that mouthfeel without the dairy, you can use coconut milk for a sweeter-tasting soup, or a neutral plant milk like soy or almond milk with a teaspoon of canola or olive oil to add richness.

What other veggies can you use?

Most veggies are fair game for this vegetable soup, as long as they are complementary, puree well and won’t overpower the flavor. Bell peppers, corn, cauliflower or spinach are options to consider. Robust cruciferous veggies like broccoli, Brussels sprouts or cabbage may overpower the delicate flavor of the other vegetables.