Best 20 Creamy Vegetable Soup Recipes

CREAMY VEGETABLE CHEESE SOUP

Steps:

• In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

CREAMY CURRIED ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
• Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
• Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

SPICY AND CREAMY VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
• Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

CREAMY CLAM, CRAB, AND VEGETABLE SOUP

Steps:

• Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

CREAMY VEGETABLE SOUP WITH CHEESE

Steps:

• In a small saucepan, bring broth to a boil. Add carrot and celery; simmer, uncovered, for 5 minutes or until tender., In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted. ,

CREAMY VEGETABLE TURKEY SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

CREAMY VEGETABLE SOUP

Steps:

• In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
• Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

CREAMY CHEESY VEGETABLE SOUP

Steps:

• Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
• Boil until the vegetables are soft, stirring often.
• Add 2 cans mushroom soup, velveeta cheese, and the milk.
• Return to a boil, then simmer 30 minutes.
• Serve.
• This freezes well for OAMC.

CREAMY QUINOA AND VEGETABLE SOUP

Steps:

• Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

CREAMY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

CREAMY TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP

Steps:

• In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
• Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
• Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
• Transfer to a crockpot.
• Add the broccoli, cauliflower, carrots, stock, and seasoning.
• Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
• Cover and continue heating until ready to serve.
• Provide cheddar or grated parmesan for topping.

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• Bring broth to a boil in a 5-qt.Dutch oven.
• Add rice, cover, reduce heat and simmer for 10 minutes.
• Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
• In a small pan over medium heat, melt butter.
• Stir in flour and cook, stirring, until mixture is bubbly.
• Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
• Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
• Stir sauce into soup mixture.
• Stir in chicken and onions, season to taste with salt and pepper.
• Cook until heated through, about 1 more minute.
• Sprinkle with parsley.
• Serve with warm rolls and a salad.

CREAMY VEGETABLE-CHEESE SOUP

Steps:

• Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder.
• Stir in rice and vegetables; cook until hot.

CREAMY ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
• 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
• 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.

NON-DAIRY, CREAMY VEGETABLE SOUP WITH BACON

Steps:

• Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
• In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
• Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
• Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
• Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
• Garnish with reserved cooked bacon, if desired.
• Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.