This Creamy Vegetable Soup is full of great flavor and texture. You'll love the chunky potatoes, green beans, creamy broth, and seasoned veggies in this delicious dish.
This Creamy Vegetable Soup is perfect for lunch, dinner, or anytime you want something warm on a cold day. Seasoned perfectly and cooked until the vegetables are tender, this soup is creamy and rich. But we leave some chunks of potato, corn, and green beans to add to the satisfying texture of this healthy soup. With lots of vitamins and minerals, as well as healthful turmeric, it is a great addition to your recipe collection. Let's look at the ingredients.
Video Tutorial
What you'll need
- Olive oil. Or any other kind. You can also saute the veggies in a little bit of veggie broth, if you are avoiding oil.
- Onion. White or yellow for a milder flavor.
- Celery. For flavor and texture.
- Garlic. Great pungent flavor.
- Carrots. Adds some sweetness.
- Potatoes. Any type will work, such as russet or Yukon gold.
- Vegetable Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
- Corn. Fresh or frozen.
- Green Beans. Fresh or frozen.
- Coconut Milk. You can use unsweetened oat creamer or oat milk instead.
- Spices. Salt, pepper, and turmeric (for color).
- Parsley. To garnish
How to Make this Vegetable Soup
1. In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.
2. Add the garlic and cook for another minute.
3. At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.
4. With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.
5. Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.
Tips for the best Vegetable Soup
- Dice the vegetables evenly. To ensure that the vegetables cook evenly and there are no hard, undercooked potato chunks or carrots, keep your cuts uniform. This will help with the overall texture of the soup.
- Saute the celery and onion first. Cooking the vegetables in stages enables each to cook just enough for the best texture and flavor. The celery and onion become soft and flavorful by sauteing them first.
- Only blend halfway through. Unless you want a completely pureed soup, only use the immersion blender until half the soup is smooth. You want to leave some chunks for texture.
Add-ins and Substitutes
- Substitute other vegetables. Add other favorites, like asparagus, pepper, spinach, or leeks, to this Creamy Vegetable Soup.
- Add some protein. Vegan proteins or cubed tofu can be added at the end of the cooking process for a more filling soup.
- Add other spices. Garlic powder, red chili flakes, oregano, and curry powder are all options to add to this recipe.
- Try some fresh herbs. For a bright, fresh flavor, finish this vegetable soup off with some fresh dill, chives, or basil.
How to Store and Reheat
You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in a mason jar or other tightly lidded container or freezer bag once it has cooled (leaving an inch of space to allow for expansion). Frozen, the soup will last for about 4-6 months. When you reheat it, thaw the soup overnight and warm it on the stove, stirring until it re-emulsifies (the potatoes can get grainy when frozen).
What to Serve this soup with
- With bread. Crusty warm bread is delicious with this Creamy Vegetable Soup.
- Alongside pasta. You can serve this as a starter before your favorite pasta, like this Mushroom Bolognese Pasta or Creamy Lemon Spaghetti.
- With vegetables. Cauliflower Steaks with Chermoula Sauce, Garlic Smashed Potatoes, and Vegan Stuffed Peppers are yummy choices to serve with this soup.
- Grains on the side. Add a side dish of Mushroom Couscous, Spinach Rice, quinoa, or your favorite grain.
Enjoy this delicious Creamy Vegetable Soup any way you like, and serve it up for a warming lunch or dinner. You'll love the great flavors and smooth texture, with chunks of your favorite veggies in every bite!
More tasty soup recipes to try:
Creamy Vegetable Soup
Ingredients
- 3 tbsp. olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 4 medium potatoes, peeled and cubed (about 1 ½ lbs.)
- 4 cups vegetable broth see notes
- 1 ½ cups frozen corn
- 1 ½ cups frozen green beans
- 1 cup full-fat coconut milk see notes
- ½ tsp. salt or to taste
- ¼ tsp. pepper or to taste
- ½ tsp. turmeric (for color) optional
- parsley, to garnish
Instructions
- In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.
- Add the garlic and cook for another minute.
- At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.
- With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.
- Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.
Notes
Tips for the best Vegetable Soup
- Dice the vegetables evenly. To ensure that the vegetables cook evenly and there are no hard, undercooked potato chunks or carrots, keep your cuts uniform. This will help with the overall texture of the soup.
- Saute the celery and onion first. Cooking the vegetables in stages enables each to cook just enough for the best texture and flavor. The celery and onion become soft and flavorful by sauteing them first.
- Only blend halfway through. Unless you want a completely pureed soup, only use the immersion blender until half the soup is smooth. You want to leave some chunks for texture.
Good directions. Thanks!
Thank you, Georgia!