Creamy Vegetable Soup Easy 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.

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!

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.

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.

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!