Creamy Vegetable Soup

Creamy Vegetable Soup Recipe – Easy homemade vegetable soup is ultra comforting and flavorful with earthy spices and an irresistible aroma. The rich, creamy goodness from coconut milk makes it perfect for a cozy night in. 🥰

Hearty and super yummy vegetable soup ready to serve with garlic bread

This soup recipe’s ingredient list may seem a bit extensive, but don’t let that scare you. Chopping veggies can be therapeutic, my friend. But I admit a bag of precut vegetables makes it easier when I’m in a rush.

Another great thing about this recipe is how easy it is to customize. You can adjust the vegetables you include or exclude and adapt the amounts to fit your palate perfectly. Perfectly versatile!

Content…

How to Make a Flavorful Vegetable Soup
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
What to Serve
More Cozy Soup Recipes to Try
Watch How to Make It

Serving up a steaming hot bowl of vegetable soup with a slice of garlic bread

How to Make a Flavorful Creamy Vegetable Soup

While many vegetable soups taste bland, this soup is super flavorful. The secret? Be generous with the garlic and ginger, as well as the spices. That alone will take your soup from boring to delish.

However, the addition of coconut milk elevates this soup further. The coconut flavor pairs beautifully with the squash, adding an unexpected flavor profile and creamy mouthfeel. Friends and family always give it rave reviews. 

Recipe Ingredients

  1. Flavors – Onion, garlic, and ginger add plenty of aroma and flavor to this rich soup. Bay leaves, thyme, oregano, curry powder, smoked paprika, salt, and pepper create a robust earthy flavor profile. Feel free to use fresh or dried herbs and add more of what you love.
  2. Veggies – My soup includes the following vegetables: celery, carrot, green beans, zucchini, kidney beans, tomato, corn, and cubed butternut squash. Of course, you can always customize this list to include what you love or have on hand.
  3. Liquid – For a rich and creamy broth, you’ll use both chicken broth and coconut milk.

How to Make Creamy Vegetable Soup

Saute aromatics, then add the vegetables and seasonings.
Add liquid, simmer until vegetables are tender, then add coconut milk
  • Saute – Heat olive oil in a large pot over medium heat. Add the onions, garlic, celery, and thyme and saute for 3-4 minutes. You want the onions to wilt. (Photos 1-3)
  • Veggies – Then add the diced tomatoes, zucchini, green beans, kidney beans, carrots, corn, and butternut squash. (Photo 4)
  • Simmer – Pour in chicken stock or broth. Cover, bring it all to a boil, and lower the heat to a simmer. Cook until the veggies are tender (20–30 minutes). (Photo 5)
  • Serve – Finally, add the coconut milk and cook for 5 more minutes. Taste the soup, adjust seasonings, and serve hot with bread or cornbread. (Photo 6)
Serving up steaming hot vegetable soup for a hearty healthy dinner

Recipe Variations

  1. Add meat. Add some chicken, beef, or other protein for a hearty one-pot soup.
  2. Easy vegetable soup with frozen vegetables. Grab a couple of bags of frozen vegetables (your choice of soup mixes) and simmer until tender. And red bell peppers add more color.
  3. Make it vegan. Swap the chicken broth out with vegetable broth, and you’ve got a vegan version of this spectacular soup. Add some red pepper flakes for more spice.
  4. Add extra carbs. You could also incorporate some Jamaican spinners, dumplings, or gnocchi to make it extra hearty. 💪

Tips and Tricks

  1. Please don’t rush the first step, which is sauting onions, garlic, celery, and thyme, for the foundation of this flavorful vegetable soup. Cook them long enough for them to soften and release their flavors.
  2. Consider the cooking time of each ingredient. Stagger the addition of vegetables so they all cook through as close as possible.
  3. Since most stock has high sodium levels, and so do some canned beans, salt sparingly, especially at first. Give it a taste test towards the end of the cooking time, and add more salt then if needed.
  4. As soon as the soup comes to a boil, lower the heat to a simmer. Prolonged boiling will make your vegetables mushy.
  5. Use less broth and more coconut milk if you want a thicker soup. A squeeze of lemon juice adds a balancing acidity if you think something is missing when you do the taste test.

Make-Ahead and Storage Instructions

Making this soup ahead of time is a breeze. Cook the vegetables just until tender, but they still have some crunch, and remove them from the heat. Once cooled, store the soup in the fridge in an airtight container for 3-5 days or the freezer for up to six months.

The same goes for leftovers. Reheat your delicious vegetable soup on the stove over medium heat or pop individual servings in the microwave.

Two bowls of hearty vegetable soup

What Goes With Creamy Vegetable Soup

Try vegetable soup with a crusty baguette, homemade garlic bread, or some garlic knots. Sometimes, I like to serve tossed salad for a side and follow up with some pecan pie cobbler for dessert. 😋

More Cozy Soup Recipes to Try

  1. Jamaican Chicken and Pumpkin Soup
  2. Chicken Cabbage Soup
  3. Sweet Potato Soup
  4. Lentil Soup
  5. Okra Soup

Watch How to Make It

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This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video

Creamy Vegetable Soup

Easy homemade vegetable soup is ultra comforting and flavorful with earthy spices and an irresistible aroma. The rich, creamy goodness from coconut milk makes it perfect for a cozy night in.
Makes 5-6 cups
4.89 from 9 votes

Ingredients

  • 2 tablespoons (30ml) olive oil
  • 1 large onion, diced (about 1½ cups)
  • 4-5 cloves garlic, minced
  • ½ tablespoon (3g) minced ginger
  • 1-2 bay leaves
  • 1 teaspoon (2g) oregano
  • 1-3 teaspoons (1-4g) thyme
  • 1 teaspoon (2g) curry powder
  • 2 teaspoons (4g) smoked paprika
  • 2 stalks celery, diced (about ½ cup)
  • 1 large carrot, diced (1½ cups)
  • 1 cup (150g) green beans
  • cup (225g) zucchini, diced
  • 1 15-ounce can (420g) kidney beans, drained and rinsed
  • 1 14-ounce can (400g) diced tomatoes
  • cups (250g) frozen corn
  • 2 cups (400g) butternut squash, cubed
  • 6 cups (1.4l) chicken broth (or vegetable broth for a vegan soup)
  • ½-1 cup (113-226ml) coconut milk (canned is fine)
  • salt and pepper to taste (white pepper works too)

Instructions

  • Heat olive oil in a large pot over medium heat. Add the onions, garlic, celery, and thyme and saute for 3-4 minutes or until the onions wilt.
  • Then add the tomatoes, zucchini, green beans, kidney beans, carrots, corn, and butternut squash.
  • Pour in chicken stock or broth. Bring everything to a boil, cover, and simmer until squash is tender (20–30 minutes). 
  • Finally, add the coconut milk and cook for 5 more minutes. Taste the soup, adjust seasonings, and serve hot with bread or cornbread.

Tips & Notes:

  • Please don’t rush the first step. Sauteing the onions, garlic, celery, and thyme is the foundation of a flavorful vegetable soup. Cook them long enough to be softened to release their flavor.
  • Consider the cooking time of each ingredient, staggering the addition of each vegetable so all of them become tender at the same time.
  • Since most stock and canned beans have high sodium levels, use the salt sparingly and adjust for taste almost at the end.
  • Homemade broth is always the best choice for a vegetable soup since you can decide how you want it to taste.
  • Once the soup has come to a boil, lower the heat and simmer so the vegetables don’t become mushy.
  • If you want a thicker soup, add less broth and more coconut milk.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition Information:

Serving: 1cup| Calories: 244kcal (12%)| Carbohydrates: 36g (12%)| Protein: 7g (14%)| Fat: 11g (17%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 4g| Cholesterol: 5mg (2%)| Sodium: 1110mg (48%)| Potassium: 964mg (28%)| Fiber: 7g (29%)| Sugar: 8g (9%)| Vitamin A: 11717IU (234%)| Vitamin C: 42mg (51%)| Calcium: 121mg (12%)| Iron: 4mg (22%)

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13 Comments

  1. 5 stars
    Loved this soup, the taste, the spices and the slightly creamy broth! I’m not a fan of butternut squash, but definitely it makes the soup! Also I had some leftover shredded Parmesan cheese that I sprinkled over the top and it complimented the taste quite well. Love your recipes!

  2. 5 stars
    I love your super healthy AND full of flavor recipes! Thank you so much! And your new serving size meter is awesome, too!

  3. 5 stars
    I was looking for a tastier vegetable soup for my family. The whole house is sick but they aren’t fans of soup and I know that even the kids will enjoy this. Thank you!

  4. 5 stars
    Hello, Thank you for the amazing recipe. I tried it out today and it turned out well. However, the color of my soup wasn’t orange /red like in the pictures. I am wondering if that color comes from the butternut squash which I skipped in my recipe.

    Thanks for your feedback !

  5. 5 stars
    I always look forward to reading your posts and viewing your recipes. I made many of your recipes and all of them are delicious. I will be making this one tomorrow. It looks delicious! Thank you, once again.

  6. 5 stars
    This soup looks so good! I think I will add chicken to it. I am making this for my hubby and 10 month old tomorrow for sure!

    1. 4 stars
      No kidney beans, no coconut milk, no curry powder, and beef broth not chicken. I’ll stick with my tried and true all American homemade vegetable soup. But if I want an Indian style veggie soup this just may hit the spot minus kidney beans.

4.89 from 9 votes (1 rating without comment)

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