Creamy Vegetable Soup
When you’re craving something warm, cozy, and comforting—but still packed with veggies—this creamy vegetable soup is exactly what you need.
It’s hearty without feeling heavy, made with simple ingredients you likely already have on hand, and comes together in one pot.
With tender carrots, celery, potatoes, and a generous handful of broccoli, every bowl feels satisfying and homey.
It’s perfect for chilly nights, easy lunches, or anytime you want a nourishing meal the whole family will enjoy.
Why you’ll love this creamy vegetable soup recipe
You’ll love this creamy vegetable soup!
It’s creamy without being heavy. Thanks to a simple flour-and-milk mixture, you get a thick, comforting texture without needing heavy cream.
Full of budget-friendly staples. This soup uses basic vegetables and pantry ingredients, making it a great option when you need something tasty and affordable.
Quick and family-friendly. With frozen broccoli and simple prep steps, this soup cooks fast but still delivers homemade flavor.
Ingredients
- Olive oil – For sautéing and building flavor.
- Carrots – Add sweetness and color.
- Celery – Gives classic soup flavor and aroma.
- Onion – The base of any great soup.
- Garlic – Adds warmth and depth.
- Flour – Helps thicken the broth.
- Dried oregano + dried basil – Bring herbiness and cozy flavor.
- Potatoes – Make the soup hearty and satisfying.
- Salt + pepper – Essential for seasoning.
- Vegetable broth – Forms the flavorful base.
- Milk – Makes the soup creamy without being heavy.
- Frozen broccoli – An easy, nutritious add-in to finish the soup.
How to make this easy soup
- Start with the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and sauté for about 4 minutes, until softened and fragrant.
- Add the garlic and flour: Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring often, to lightly toast it.
- Build the flavor: Add the dried oregano, dried basil, salt, and pepper. Cook for another 2 minutes to let the herbs bloom and the veggies soften slightly.
- Add the liquids and potatoes: Pour in the milk, then stir until slightly thickened. Next add the vegetable broth and the diced potatoes. Bring everything to a boil.
- Simmer: Once boiling, reduce the heat to a gentle simmer. Partially cover the pot and cook for 10 – 15 minutes, or until the potatoes are tender.
- Finish with broccoli: Stir in the chopped frozen broccoli and cook for 2 more minutes, just until heated through.
- Season and serve: Taste and adjust the salt and pepper as needed. Ladle into bowls and enjoy!
Tips from my kitchen
- Want it thicker? Add an extra tablespoon of flour when thickening.
- For an extra-creamy texture, use whole milk.
- Feel free to swap frozen broccoli for fresh if you have it on hand. Just make sure to cut it small and add it in the last 5 minutes of simmering.
Conclusion
This creamy vegetable soup is the kind of recipe you’ll want to keep in your weekly rotation—simple, comforting, and packed with flavor.
With minimal prep and one pot, it’s an easy win for busy days and a cozy bowlful everyone will enjoy.
Creamy Vegetable Soup
December 10, 2025Ingredients
- ¼ cup olive oil
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- ¼ cup flour
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- ½ tsp freshly cracked pepper
- 2 cups milk
- 4 cups vegetable broth
- 2 lbs small red potatoes, quartered
- 2 cups frozen broccoli, chopped small
Instructions
- Heat the oil in a large soup pot over medium-low heat. Add the diced onion, celery, carrots and sauté for about 4 minutes, until softened and fragrant. Stir in the garlic and cook for 30 seconds.¼ cup olive oil, 1 medium onion, diced, 3 stalks celery, chopped, 2 medium carrots, peeled and chopped, 3 cloves garlic, minced
- Add the flour with the vegetables and cook for 2 minutes, stirring often, to lightly toast it.¼ cup flour
- Add the dried oregano, dried basil, salt, and pepper. Cook for 1 minute to let the herbs bloom.½ tsp dried oregano, ½ tsp dried basil, 1 tsp salt, ½ tsp freshly cracked pepper
- Stir in the milk, and bring to a low boil. Stir constantly until it thickens slightly.2 cups milk
- Next stir in the vegetable broth. Add the potatoes.4 cups vegetable broth, 2 lbs small red potatoes, quartered
- Bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Partially cover the pot and cook for 10 – 15 minutes, or until the potatoes are tender.
- Stir in the chopped frozen broccoli and cook for 2 more minutes, just until heated through.2 cups frozen broccoli, chopped small
- Taste and adjust the salt and pepper as needed. Ladle into bowls and enjoy!
