I’m a big soup fan and could easily have it for lunch and dinner, especially when it’s creamy. Paired with rustic bread, a hearty cream soup becomes a satisfying meal for a family — and it’s simple to stretch by adding more broth, milk, or cream. After a recent deep freeze with freezing rain and heavy snow, there’s nothing I wanted more than to stay inside with a steaming bowl of comfort. That’s why I made this easy cream of vegetable soup that I keep returning to all winter. The only thing that takes time is chopping the vegetables; if you’re snowed in, that can actually be a calming, therapeutic task.
When I can, I buy frozen organic vegetables on sale — they’re convenient and last a long time in the freezer if you have the space. Otherwise I choose quality organic or non-GMO produce from local markets. No matter the source, I rinse everything thoroughly with water and a little vinegar to help remove any surface bacteria from handling.
Dice all the vegetables into small, uniform pieces so they cook evenly. Use whatever you have on hand — carrots, potatoes, celery, onions, leeks, and bell peppers all work well. Mushrooms and peas are nice additions if you like them, but I made this batch with what was already in the kitchen, avoiding extra trips out in the weather.
Start by sautéing the firmer vegetables in a little oil until they begin to soften. Once they’re tender, add dried herbs such as oregano, parsley, and thyme — or use fresh herbs if you prefer. Adjust the herb choices to suit your taste.
To thicken the soup, make a simple roux in the same pan by melting butter and stirring in flour until it forms a smooth paste.
Stir the roux well so the butter absorbs the flour and creates a smooth base.
Next, pour in milk and some heavy cream, then add a flavorful low-sodium chicken or vegetable broth to build depth. If you prefer a vegetarian version, use a quality vegetable broth; otherwise a light chicken broth adds a rich, savory note.
Allow the soup to simmer gently on low for about 15 minutes so the flavors meld and the vegetables soften. If you plan to include tender vegetables like green beans or peas, add them toward the end so they remain bright and retain some texture rather than becoming mushy.
Finish by adding the remaining heavy cream, give the soup a gentle stir, and let it simmer uncovered for another five minutes. Taste and adjust the seasoning with salt and pepper as needed.
Serve the soup hot, and if you like, sprinkle a little grated Parmesan on top for added richness. A warm bowl of this creamy vegetable soup is comforting and nourishing — perfect for cold days when you want something simple, filling, and homemade.
What vegetables do you include in your cream of vegetable soup?