Creamy Vegetable Soup

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This creamy vegetable soup is cozy comfort in a bowl. Diced sweet potato, carrots, kale and frozen corn are cooked until tender in a flavorful broth finished with cream and cheddar cheese.

Why You’ll Love This Creamy Vegetable Soup Recipe

• Easy. This vegetable soup uses simple ingredients and basic techniques to create a hearty, flavorful pot of soup that’s “souper” satisfying. (Sorry, I couldn’t resist.)
• Flavorful. Every bite is bursting with complex flavor and full-bodied creaminess. We like to sprinkle extra cheddar cheese on top before serving for an extra bit of decadence.
• Flexible. You an add different veggies or kinds of beans, adjusting this recipe to suit your taste buds. I’ve shared some ideas below in the “Tips” section.
• Cozy. Serving steaming bowls of this creamy soup is the ultimate in cozy dinner ideas. Add some bread or biscuits on the side, or maybe a grilled cheese sandwich.

What You’ll Need

Here’s a quick look at what you’ll need to make this creamy vegetable soup along with my notes about substitutions. Be sure to scroll down to the recipe card for the full ingredient list with amounts.

• Olive oil
• Veggies – Onion, carrot, celery, garlic, sweet potato, frozen corn and kale.
• Dry herbs – Oregano, thyme and sage.
• Butter – I recommend unsalted butter.
• Flour – For the roux.
• Broth – I use vegetable broth, but you can also use chicken or beef broth.
• Cannellini beans – Drained and rinsed.
• Heavy cream – Half & half or whole milk also works.
• Sharp cheddar cheese – Buy a block and shred it. Pre-shredded cheese has a waxy coating so it doesn’t melt as well in soup.
• Balsamic vinegar – Adds a subtle tang with a hint of sweetness.
• Kosher salt and ground black pepper

How to Make Creamy Vegetable Soup

Let’s take a look at how to make this veggie soup step-by-step. Don’t forget to scroll down to the recipe card for more details and to print everything out.

• Warm the olive oil. Warm in a large soup pot over medium heat.

• Cook the onion, carrot and celery. Add to the pot along with salt and pepper. Cook until the onions are translucent. About 8-10 minutes. (This mixture is called a mirepoix.)
• Add garlic and herbs. Reduce the heat to medium-low and add the garlic and herbs.
• Make the roux. Add the butter and let it melt. Add the flour and stir to coat the veggies. Cook for 1 minute.

• Deglaze. Add the broth and scrape down the bottom of the pot, mixing everything together.
• Add sweet potato, corn and beans. Bring the soup to a simmer, then reduce the heat to low and cook, covered, for 15 minutes. Stir occasionally to prevent sticking.
• Add kale. Add the chopped kale, then cook for an additional 5 minutes.
• Add cream, cheese and vinegar. Turn off the heat and stir in the heavy cream and cheese, stirring constantly until the cheese has melted.
• Taste and adjust seasonings. Add salt and pepper to taste, if needed.
• Serve. Ladle into bowls and serve with a sprinkle of additional shredded cheddar cheese.

Tips for Success

• Don’t skip the roux. Cooking flour in melted butter before adding the broth thickens the soup and adds a subtle nutty flavor. “Roux” (pronounced roo) is a French word for cooking flour in fat.
• Don’t forget to deglaze. This is a fancy word for scrapping up all the bits that have stuck to the bottom of the pot before adding the broth. It releases the caramelized ingredients and adds tons of complex flavor to your soup.
• Turn off the heat before adding the cream and cheese. This is important. If you add the cream and cheese to your soup while it is simmering or boiling the soup will curdle.
• Try baby spinach or butternut squash. We love this mix of kale, sweet potato, corn and carrots. However you could easily swap baby spinach for the kale, or butternut squash for the sweet potato.
• Use a different kind of beans. If you don’t have cannellini beans you can also use canned black beans or pinto beans.

Serving Suggestions

• Salad. Make a simple salad on the side. We love this spring mix apple-walnut salad.
• Bready sides. Serve with slices of crusty bread slathered with butter, or make homemade biscuits while your soup is cooking. These buttermilk biscuits or these sweet potato buttermilk biscuits are delicious with vegetable soup. Cornbread is another fantastic option! I have several cornbread recipes to choose from, like this old fashioned cornbread and an upcoming sweet potato cornbread recipe.
• Grilled cheese. Grilled cheese sandwiches are pretty much always a good companion to soup.
• Warm tortillas. I love warming up corn or flour tortillas, then placing a piece of cheese the center and rolling them up around the cheese so it gets all melty.

How to Store and Reheat Leftovers

• Store in the fridge:. Ladle cooled soup into airtight containers and store in the fridge for up to 4 days.
• Reheat: You can reheat single servings in the microwave, or ladle your desired amount into an appropriately sized pot and warm on the stove over medium-low heat.
• Don’t freeze: Soups with a cream or milk base will separate when frozen.

More Soup Recipes

• Avgolemono Soup
• Albondigas (Mexican Meatball Soup)
• Chicken Tortellini Soup
• Instant Pot Chicken Soup
• Crack Chicken Noodle Soup

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Creamy Vegetable Soup

5 from 5 ratings

This creamy vegetable soup is cozy comfort in a bowl. Diced sweet potato, carrots, kale and frozen corn are cooked until tender in a flavorful broth finished with cream and cheddar cheese.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Cook ModePrevent your screen from going dark

Yield: 6 servings

Ingredients

• ▢ 4 tablespoons extra virgin olive oil
• ▢ 1 medium yellow onion, diced
• ▢ 1 ½ cups peeled and chopped carrot
• ▢ 1 cup chopped celery
• ▢ 6 cloves garlic, minced
• ▢ 2 teaspoons dry oregano
• ▢ 2 teaspoons dry thyme
• ▢ 1 teaspoon dry sage
• ▢ 2 tablespoons unsalted butter
• ▢ ⅓ cup all purpose flour
• ▢ 6 cups vegetable broth
• ▢ 1 large sweet potato, peeled and chopped into bite size pieces
• ▢ 1 cup frozen corn kernels
• ▢ 1 can cannellini beans, drained and rinsed (15oz)
• ▢ 2 cups chopped kale, no stems
• ▢ ½ cup heavy cream
• ▢ 4 oz sharp cheddar cheesed, shredded (not pre-shredded cheese)
• ▢ 1 teaspoon balsamic vinegar
• ▢ Kosher salt and ground black pepper to taste
• ▢ Garnish: A sprinkle of more shredded cheese

Instructions

• Warm the olive oil. Warm in a large soup pot over medium heat.
• Cook the onion, carrot and celery. Add to the pot along with a generous pinch of kosher salt and a few shakes of ground black pepper. Cook, stirring occasionally, until the onions are translucent. About 8-10 minutes.
• Add garlic and seasonings. Reduce the heat to medium-low and add the garlic, oregano, thyme and sage. Cook, stirring constantly for about a minute.
• Make the roux. Add the butter and let it melt, then add the all purpose flour and stir to coat the veggies. Cook for 1 minute, stirring constantly.
• Deglaze. Add the broth to the soup pot and scrape down the bottom of the pot, mixing everything together.
• Add sweet potato, corn and beans. Stir in the sweet potato, corn kernels and beans. Bring the soup to a simmer, then reduce the heat to low and cook, covered, for 15 minutes. Stir occasionally to prevent sticking.
• Add kale. Add the chopped kale, then cook for an additional 5 minutes.
• Add cream, cheese and vinegar. Turn off the heat and stir in the heavy cream and cheese, stirring constantly until the cheese has melted.
• Taste and adjust seasonings. Add salt and pepper to taste, if needed.
• Serve. Ladle into bowls and serve with a sprinkle of additional shredded cheddar cheese.

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Nutrition

Calories: 387kcal | Carbohydrates: 29g | Protein: 9g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 1196mg | Potassium: 481mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14150IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 2mg

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Author: Sunny Side Suppers

Course: Soup

Cuisine: American

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