Creamy Vegetable Soup

November 14, 2014 by


This soup is a favorite in our home because it is healthy, frugal, and delicious. You can follow my exact recipe or experiment based on your own preferences and with what you have on hand.

Soups are pretty adaptable and forgiving. They are also an excellent way to use up leftovers.

Without any further ado, I give you my…

Serves: 4 – 6

The Members

½ stick butter (1/4 cup)

4 oz cream cheese (I use full fat, but use what ya like)

4 cups chicken broth (vegetable broth works, too) – Click here to read how I make homemade chicken broth.

6 – 8 cups of vegetables (I used a frozen blend from Costco that includes carrots, broccoli, and cauliflower, but any fresh or frozen veggies work, including onions and potatoes. This is also an excellent use for leftover mashed potatoes.)

Spices to taste (I use salt, black pepper, smoked paprika, 21 Seasoning Salute, & Poultry Seasoning depending on my mood. Start with 1/4 to 1/2 teaspoon and increase as needed.)

Shredded Cheddar Cheese for topping (optional)

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.


The Method

Add butter and cream cheese to a sauce pan on medium heat. When the butter is melted and the cream cheese soft, add the broth and the vegetables. Cook on medium-high heat for about 30 minutes or until the veggies are soft.

Using my handy immersion blender (like this one), I blend the soup right in the pan. I blend most of the veggies, but I like to leave a few small chunks. You can make this soup as creamy or as chunky as you would like.

If you don’t have an immersion blender, you can do this in a blender. Just remember to use great care when transferring hot soup to the blender!

If the veggies are soft enough, you could mash them with this handy tool.

To make this soup even creamier, you could always add milk, half and half, or cream. (I find that the cream cheese makes it creamy enough for us.) Keep in mind that more liquid results in a thinner soup while more veggies (especially potatoes) result in a thicker soup.

Ladle the soup into your serving bowls and top with shredded cheese, if desired.

This is a very basic recipe and one that lends itself well to experimentation with various vegetables. You could always add some chicken or bacon for more protein.

This is excellent when paired with a fresh loaf of crusty homemade bread and a fresh green salad.


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What is your favorite bowl of soup?

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43 Responses to Creamy Vegetable Soup

  1. Jennifer | The Deliberate Mom

    I’m not sure if I’ve told you this before, but I LOVE soups. When we go out to a restaurant, I can’t help but try a soup and my ideal meal is soup and a bun.

    This looks and sounds fabulous my friend.

    Thanks for sharing.

    Wishing you a lovely weekend.

  2. Lisa notes...

    This sounds so yummy and easy to make. A bowl of soup sounds good to me right now in this cold weather, even if it is just 9:00 in the morning. 🙂 Thanks for sharing, Heather. I’m clicking over now to your enchilada soup recipe….

  3. dishofdailylife

    I just made a soup with cream cheese the other day for the first time and I really liked it. I will do that again for sure. Your recipe sounds wonderful…we’re a big soup family so I will give it a try! Thanks for sharing it with us at Foodie Fridays!

  4. JES

    Thanks for the simplified recipe to make any veggie into a soup 🙂 I appreciate you linking all your wonderful posts to the Art of Home-Making Mondays each week! Have a lovely weekend of family fellowship!

  5. Pingback: Weekend Potluck: November 28-30

  6. zDe3k

    Heather, this is amazing soup. Once a month I slow cook chicken breast and season with my homegrown organic herbs. I freeze the broth. Added that broth to this soup…phenomenal. Thanks, again. Numm!

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