Creamy Vegetable Soup Recipe
By far the creamiest, most rich and delicious soup loaded with tender veggies and cream cheese! The whole family will love this gluten-free and vegetarian soup that's easy to make in under 30 minutes.
Servings: 8 - 12 servings
Calories: 206kcal
Ingredients
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 1 cup chopped celery
- 28 ounce bag frozen potatoes o-brien with onions and peppers
- 19 ounce bag frozen mixed vegetables corn, carrots, peas, and green beans
- 8 cups vegetables broth
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried thyme
- ¼ - ½ teaspoon crushed red pepper flakes optional
- 8 ounce cream cheese cut into cubes
- 2 tablespoons cornstarch optional
- Salt and pepper
Instructions
- Chop the onion and celery. Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, and celery to the pot. Stir and sauté for 3-5 minutes to soften the veggies.
- Add the frozen potatoes O'Brien mix, and mixed vegetables to the pot. Pour in the vegetable broth. Then season with garlic powder, dried thyme, and crushed red pepper. Add 1 teaspoon of salt and ½ teaspoon of cracked black pepper to the pot. Stir and bring to a boil.
- Once boiling, stir the vegetable soup, then continue to simmer for 10 minutes, or until the largest pieces of carrot and potato are soft and tender.
- Add the cubes of cream cheese, stir and simmer until the cream cheese is completely melted into the broth creating a creamy soup base. The creamy base will be somewhat thin at this point. If you would like it to be thicker, ladle a small portion of broth out into a small bowl. Add 1-2 tablespoons of cornstarch to the broth. Stir well until the cornstarch is fully dissolved then pour the cornstarch slurry back into the simmering soup. Stir well as the soup thickens.
- Taste, then salt and pepper as needed. Serve warm.
Notes
You can add chopped raw chicken to the soup to make a vegetable chicken soup as well.
Other frozen veggies can be added or swapped: broccoli, cauliflower, mushrooms, zucchini, etc.
Transfer the cooled soup to an airtight container and keep in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave in short 20-second bursts at 50% power.
I don't recommend attempting to freeze creamy vegetable soup.
Nutrition
Serving: 1bowl | Calories: 206kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 1212mg | Potassium: 712mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4107IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 2mg