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Creamy vegetable soup with carrots, potatoes, peas and corn in a ceramic bowl, served with crusty bread

Creamy Vegetable Soup (No Heavy Cream)

A vegetable-packed, creamy one-pot soup with potatoes, carrots, celery, peas and corn. Partially blending tender vegetables gives body without heavy cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 source-referenced servings
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 stalks celery sliced
  • 2 large carrots sliced or diced
  • 4 Yukon Gold potatoes about 3–4 cups diced
  • 2 cloves garlic minced
  • 2 tsp dried thyme
  • 4 cups low-sodium vegetable broth 1 quart; check label if you require gluten-free or vegan
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn
  • 1 cup unsweetened plant milk or regular milk avoid sweetened or vanilla-flavored milk
  • salt and freshly ground black pepper season to taste; broth sodium varies
  • fresh parsley optional garnish

Method
 

Make the soup
  1. In a large heavy pot, warm olive oil over medium heat. Add onion, celery and carrots. Season lightly with salt and pepper; stir occasionally until they begin to soften, about 5 minutes.
  2. Stir in the diced potatoes, minced garlic and thyme. Cook about 1 minute, stirring so the garlic does not burn.
  3. Add low-sodium vegetable broth, bring to a gentle boil, then reduce to a steady simmer. Cover and cook about 20 minutes, until potato and carrot pieces are easily pierced with a fork.
  4. Turn off the heat. Use an immersion blender to puree some of the softened vegetables while leaving visible pieces for texture. If using a countertop blender, follow its hot-liquid instructions and blend in small, safely vented batches.
  5. Return soup to low heat, then stir in frozen peas, corn and unsweetened milk. Simmer gently about 5 minutes until heated through. Taste and adjust salt and pepper; ladle into bowls and garnish with parsley if desired.

Notes

Research-based editorial adaptation of Yumna Jawad's Creamy Vegetable Soup at Feel Good Foodie. Vegetable Dips has not cooked, tasted or measured this batch. The source estimates six servings and 40 minutes; actual time varies with chopping, pot and stove. This is not necessarily gluten-free/vegan unless all product labels, broth and milk meet those needs. Refrigerate leftovers within two hours in shallow containers; FoodSafety.gov recommends using refrigerated soups within 3–4 days and reheating leftovers to 165°F (74°C). Avoid pressure buildup while blending hot liquids.