There’s nothing quite like a bowl of creamy vegetable soup to warm you from the inside out. Whether you’re battling a chilly winter evening or simply looking for a wholesome way to use up odds and ends in the fridge, this soup is a go-to.
It’s creamy without being too rich, hearty without needing meat, and endlessly adaptable depending on what you have on hand. Bonus? It freezes beautifully and is perfect for meal prep.
Why You’ll Love This Creamy Vegetable Soup
- Family-friendly and full of nourishing veg
- Freezer-friendly and great for leftovers
- Budget-conscious – a little goes a long way
- Customisable with your favourite seasonal produce
- Deliciously creamy with the option to make it dairy-free
Tips & Variations
Time-Saving Notes:
- Make ahead and reheat when needed
- Freeze in portions for easy future meals
- Pre-chop carrots and onions to store in the fridge (avoid potatoes until cooking day)
Budget-Friendly Ideas:
- Omit bacon and use seasonal veg like broccoli, courgette, or beans
- Replace cream with milk or evaporated milk
- Use pantry staples and frozen veggies
Vegetarian or Protein Options:
- Use vegetable stock and skip the bacon for a vegetarian version
- Add shredded chicken when adding peas and corn for extra protein
What to Serve with Creamy Veg Soup
- Garlic toast or buttery sourdough
- A green salad with lemon dressing
- Toasted cheese sandwiches
- A dollop of Greek yoghurt or a swirl of pesto on top
Make It Your Own
This is a recipe designed to work with what you’ve got. Swap the vegetables, add lentils, toss in some leftover roast chicken—just make sure you taste as you go and adjust the seasoning to suit.
This Creamy Vegetable Soup has quickly become a staple in our home—comforting, simple, and totally adaptable. Whether you’re clearing out the fridge or planning for a busy week ahead, this soup delivers on flavour and convenience every time.
Let me know if you make it and what veggies you use!
Creamy Vegetable Soup
This creamy vegetable soup is warm, comforting, and packed with goodness. Made with simple, budget-friendly ingredients and ready in under 30 minutes, it's the perfect bowl for chilly nights — smooth, satisfying, and so easy to make. A great way to use up whatever vegetables you have in the fridge!
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 2 large carrots peeled and diced
- salt and pepper
- 600 grams potatoes peeled and chopped
- 1 tsp dried Italian herbs
- 2 cloves garlic crushed
- 3½ cups stock vegetable or chicken
- 1 cup frozen peas
- 2 cups frozen corn
- 1 cup creamed corn
To serve
- 3 rashers bacon chopped and fried
- bread and butter
- chopped parsley
Instructions
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Place a large pot over a medium heat and add oil. Once hot, add the onions and carrots.
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Cook for around 5 minutes until vegetables have started to soften.
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Add the potatoes, dried herbs and garlic, cook for 1 minute, stirring.
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Season well with salt and pepper and add the stock and bring to a boil and then turn down to a simmer. Cook until the potatoes are soft, around 20 minutes.
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Take ½ the soup, and place in a blender, or use a stick wand blender to whizz half the mixture. This makes the soup extra creamy but I love the texture of having some of the vegetables chunky too.
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Add the peas and corn and cream and simmer until vegetables are hot and soup is lovely and thick.
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Taste and season with salt and pepper. Serve with bacon bits, bread and butter and chopped parsley.
Recipe Notes
TIME SAVING NOTES
You can make this soup in advance and heat when serving. It also freezes really well. You can chop all vegetables except the potato in advance and store in airtight containers in the fridge.
BUDGET NOTES
Leave off the bacon bits and instead of the peas and corn you can add any quick cook vegetables that are in season such as broccoli, beans or zucchini.
PROTEIN CHANGES Leave out the bacon and use veggie stock to make it vegetarian.
You can add a handful of shredded chicken when you add the peas and corn if you love
chicken in your soup.
NOTES
This soup tastes warm and comforting and delicious! You can use milk instead of cream in this recipe.
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