Creamy Vegetable Soup

Need a warm, feel-good meal? This creamy vegetable soup is soft, cozy, and full of love in every spoonful!

You get tender veggies, a rich creamy broth, and soft bites that melt in your mouth. It’s smooth, hearty, and super tasty.

Perfect for cold days, quick lunches, or a light dinner. Easy to make. So nice to eat.

Grab your pot and veggies—let’s stir up some cozy soup magic today!

Why You’ll Love This Recipe

• Simple Ingredients, Big Comfort: Made with wholesome veggies and pantry staples like coconut milk and beans.
• One Pot Wonder: Everything cooks in one pot—less cleanup, more flavor.
• Naturally Creamy (No Dairy): Thanks to coconut milk, the soup is creamy without any cheese or cream.
• Hearty & Filling: With sweet potatoes, beans, and squash, this is no side dish—it’s the main event.
• Flexible & Forgiving: Easily swap in your favorite vegetables or beans.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings:
Makes about 6–8 bowls—great for a family dinner or a few days of lunch prep.

Difficulty:
Very easy. If you can chop vegetables and stir a pot, you’ve got this.

Required Kitchen Tools

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Ingredients

Here’s what I use for this cozy, creamy soup. The veggies can be swapped based on season or preference, but this combo brings color, texture, and flavor balance.

• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 yellow squash or zucchini, diced
• 1 small head of cauliflower, chopped into small florets
• 1 medium white onion, diced
• Fine sea salt, to taste
• Freshly cracked black pepper, to taste
• 4 cloves garlic, minced
• 2 to 3 cups vegetable broth (adjust for thickness)
• 1 (15-ounce) can coconut milk
• 1 (15-ounce) can fire-roasted tomatoes
• 1 (15-ounce) can white beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika

How to Make Creamy Vegetable Soup (Step-by-Step Instructions)

1. Sauté the Aromatics

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and slightly golden. Stir in the garlic and cook for another minute until fragrant.

2. Add the Vegetables

Toss in the diced sweet potatoes, red bell pepper, cauliflower, and squash. Season with a pinch of salt and pepper. Stir everything together and let the veggies cook for about 5–7 minutes, just to get a bit of color.

3. Pour in the Liquids

Add the fire-roasted tomatoes (with their juices), coconut milk, and 2 cups of vegetable broth. Stir gently to combine.

4. Season and Simmer

Add the cumin and smoked paprika. Bring everything to a light boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the sweet potatoes are fork-tender.

5. Add the Beans

Stir in the drained white beans and let the soup simmer for another 5 minutes so everything heats through and the flavors meld.

6. Adjust Texture

If the soup feels too thick, add a little more vegetable broth. If you want it even creamier, mash a few sweet potato cubes directly into the soup with the back of your spoon.

Serving and Decoration

This soup is hearty enough to serve on its own, but here are a few ways I like to plate it up:

• Topped with fresh herbs: A sprinkle of chopped parsley or cilantro brightens every bowl.
• With crusty bread: A warm sourdough slice is perfect for dunking.
• Add crunch: Toasted pumpkin seeds or crispy chickpeas add a nice contrast.
• Optional swirl: A drizzle of coconut cream or olive oil on top makes it feel restaurant-worthy.

Storing Creamy Vegetable Soup

• Refrigerator: Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. It thickens a bit overnight, so you may want to add a splash of broth when reheating.
• Freezer: This soup freezes well. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat or in the microwave in short intervals, stirring in between.

Tips and Tricks for Success

• Cut veggies evenly: This ensures everything cooks at the same rate.
• Customize the veggies: Use what you have—broccoli, green beans, spinach, or peas work well too.
• Don’t skip the coconut milk: It’s what makes the soup creamy without dairy.
• Balance the broth: Start with less and add more at the end, depending on how thick you want your soup.
• Taste as you go: Adjust salt, pepper, and spices at the end—flavors deepen as it simmers.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~210 kcal
Carbohydrates	~28g
Protein	~6g
Fat	~10g
Saturated Fat	~5g
Fiber	~6g
Sugar	~7g
Sodium	~420mg

Note: Nutrition values are approximate and will vary depending on exact ingredients and portion sizes.

🧐 Creamy Vegetable Soup FAQs

Can I use frozen vegetables?
Yes, frozen veggies like mixed vegetables, broccoli, or green beans can work well—just reduce cooking time slightly.

What if I don’t have coconut milk?
You can substitute with cashew cream, oat milk, or any unsweetened plant-based milk, but it may be less creamy.

Can I make this in a slow cooker?
Yes. Add all ingredients (except the beans) to your slow cooker and cook on low for 6–7 hours. Stir in the beans during the last 30 minutes.

Does this soup work for meal prep?
Absolutely. It stores and reheats beautifully, and the flavors get even better after a day.

👩‍🍳 Conclusion

Creamy Vegetable Soup is my kind of cozy. It’s the kind of meal that works when you’re feeling under the weather, need something easy after a long day, or just want to use up extra veggies in the fridge. Every bowl is warm, hearty, and full of feel-good flavor—no cream n