Name: Creamy Vegetable Soup
Prep time: 5 min
Cook time: 60 min
Ingredients: 4 tbsp butter; 2 onions or leeks, diced; 4 carrots, diced; 3 medium potatoes, diced; 3 quarts chicken bone broth; several sprigs fresh thyme (or 1/2 tsp dried thyme); 1/2 tsp crushed red pepper; 3 zucchini or cucumbers; 3 squash; 2 tsp sea salt; 1/2 tsp black pepper; 2 tbsp ground coriander; 1/2 tsp turmeric; 1/2 tsp nutritional yeast; optional: cream

Jump to Recipe Print Recipe

Learn how to make creamy vegetable soup with this simple recipe that uses vegetables you probably already have on hand! What’s great about this recipe is that it is very versatile, and you can use pretty much any vegetables.

Bowl of creamy vegetable soup on a blue and white paisley napkin.

This post contains affiliate links, which means I make a small commission at no cost to you if you place a qualifying purchase through any of the links. Read my full disclosure here. Thanks for your support!

This creamy, delicious vegetable soup from scratch is good any time of year but is particularly beneficial when sickness hits your family.

The nutrient-dense base uses homemade chicken bone broth and then you add whatever vegetables you have in your kitchen. Serve it alone or with some crusty bread or a grilled cheese sandwich and it’s a winner the whole family will love!

Any time sickness hits us on the homestead, I use home remedies like this elderberry syrup and make sure everyone is getting extra rest and water with lemon juice.

I also make sure everyone eats nourishing foods using my homemade chicken bone broth. Soup is a great way to get the extra nutrition our bodies need to fight off illness.

Although this creamy vegetable soup really shines during sick times, it’s also delicious and healthy to serve any time.

It’s also a great way to use up some of the garden vegetables that you might have laying around in abundance (like zucchini, cucumbers, and yellow squash).

The beauty of this recipe is that you can adjust it with whatever vegetables you have on hand. Make it thicker or thinner depending on how much bone broth you add.

Then you can add any side or none at all! We are partial to eating a grilled cheese sandwich with this soup, though.

Sneaking in vegetables, herbs, and spices

When I make soup, I like to sneak in vegetables and different beneficial herbs and spices that my family doesn’t routinely eat. Soup is a terrific vehicle for doing this! After pureeing this soup, your family won’t know how many different vegetables they’re eating!

This Healthline articles shows that coriander may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.

Healthline also wrote an article showing turmeric has many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

Per Healthline, nutritional yeast gets its name from the nutrients it contains, including protein and a wide array of vitamins, minerals, and antioxidants. Studies show that it offers several potential health benefits ranging from decreasing cholesterol to protection from cellular damage that leads to disease.

A word about fats and oils

Use traditional good quality fats like butter, lard, tallow, olive oil, and coconut oil.

Margarine, shortening, and vegetable oil may cost less but they can lead to cancer, heart disease, immune system dysfunction, sterility, and other ailments. Read more details about fats from Weston A. Price.

Good quality fats keep you healthy during times of stress.

If you live in the country, consider keeping a dairy animal so you can make your own grass-fed butter. Likewise, save the fat when you butcher your pigs so you can render your own lard. Also, ask your butcher to save the fat when butchering cows so you can render your own tallow.

I have a post on how to make and store homemade butter if you would like to learn more.

I also have a post on how to make and store homemade lard so that it lasts a long time!

Creamy Vegetable Soup Recipe

Follow my tips below to make delicious and healthy creamy vegetable soup.

Ingredients

Vegetables – For this recipe, I’m using what I have on hand like potatoes, carrots, onions, squash, zucchini, and cucumbers.

Butter or lard – Use a traditional fat or oil for the added health benefits.

Chicken bone broth – Homemade bone broth is best, but use what you have.

Redmond Real sea salt – Any mineral salt or sea salt will work.

Crushed red pepper flakes – This adds some terrific heat to your soup.

Nutritional yeast – If you have any nutritional yeast, it will add a nice cheese flavor to your soup. If not, you can add or skip the cheese altogether.

Organic ground coriander – I love the flavor of chicken bone broth and coriander. It adds a deeper flavor that pairs perfectly with a chicken stock base.

Fresh or dried thyme – Thyme goes well with this soup but use your favorite fresh or dried herbs.

Organic turmeric powder – Turmeric has a strong flavor…a little goes a long way. But it’s a powerhouse for your health.

Ground black pepper – A warming soup needs warming spices like black pepper.

Heavy cream – This is optional, but if you want extra creaminess in your vegetable soup, add some heavy cream.

Tools you may need

Large pot or Dutch oven

Large wooden spoon

Knife

Cutting board

Immersion blender

How to Make Creamy Vegetable Soup

First, you’ll want to wash any vegetables you’ll be using and get out your Dutch oven or another big stainless steel pot.

I like using a Dutch oven for soups because it holds the heat and cooks everything quicker, but a regular pot will work, too.

Two onions, two cucumbers, four yellow squash, three potatoes, and six orange carrots sitting on a wooden cutting board.

If you’re using onions, leeks, or carrots, dice them up and put them in the Dutch oven with four tablespoons of butter and cook them over low heat for 30 minutes with the cover on.

The goal is to get them soft but not burn them.

Diced carrots and onions in a Dutch oven with four tablespoons of butter.

If you’re using potatoes, leave the skins on and dice them up and have them ready, along with all your gelatinous chicken bone broth.

If you want to learn how to make chicken bone broth on the stove, check out this post!

Vegetables on a wooden cutting board and jars of gelatinous chicken bone broth.

Add the potatoes to the pot after the onions and carrots have cooked for 30 minutes.

Then add all your chicken bone broth and bring to a boil. Skim off any foam that may rise to the top.

Woman stirring vegetable soup in a turquoise Dutch oven.

After bringing your soup to a boil, reduce heat to medium and add several sprigs of fresh thyme tied together with kitchen string, or you can add about 1/2 teaspoon of dried thyme.

Also add 1/2 teaspoon of crushed red pepper. Cover and cook until the potatoes are soft, about 15 minutes.

A glass bowl with diced cucumber and yellow squash sitting on a wooden cutting board. A wooden spoon on a white plate and sprigs of thyme tied with kitchen string is next to the bowl.

Add zucchini, cucumbers, yellow squash, and any other summer vegetables you have on hand. Cook for about 5-10 minutes until they are soft.

A turquoise Dutch oven with diced vegetables in chicken bone broth, cooking on the stove.

Turn off the heat, remove the thyme sprigs, and puree the soup with an immersion blender.

Be careful to start out slow so your soup doesn’t splash all over you.

A turquoise Dutch oven on a stove with diced vegetables in chicken bone broth. A woman is using an immersion blender to puree the vegetables inside.

If the soup is too thick, you can thin it with some filtered water.

A turquoise Dutch oven with creamy vegetable soup inside.

Last, season your soup with salt and pepper and any other seasonings you like.

For this big pot, I added 2 tablespoons of ground coriander, 2 teaspoons of Redmond Real Sea Salt, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of nutritional yeast.

I also like to add some raw cream to each bowl of soup to add silky richness, but you can skip that if you want.

Recipe Card for Creamy Vegetable Soup

Creamy Vegetable Soup

This creamy, delicious vegetable soup from scratch is good any time of year but is particularly beneficial when sickness hits your family. The nutrient-dense base uses homemade chicken bone broth and then you add whatever vegetables you have in your kitchen. Serve it alone or with some crusty bread or a grilled cheese sandwich and it’s a winner the whole family will love!

Prep Time 5

Cook Time 1