Creamy Veggie Soup

This creamy veggie soup is packed with nutritious frozen vegetables, creamy potatoes, and flavor. If you are pressed for time you can make this creamy potato vegetable soup in under 30 minutes.

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Best creamy vegetable soup

Warm up your chilly days with this comforting creamy vegetable soup recipe. This easy instant pot soup is customizable. You can add your favorite vegetables or grab a packet of frozen veggies and broccoli to make it in a jiffy.

Add vegetables like sweet potatoes, zucchini, red, yellow, or orange bell pepper, squash, and cauliflower florets to the soup to enhance texture and flavor.

We added fresh potatoes, frozen veggie mix like carrots, peas, and corn, and frozen broccoli.

Ingredients & substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Frozen veggies: Carrots, peas and corn: No need to thaw.
• Frozen broccoli: No need to thaw.
• Potato: Peeled and diced russet potato. You can also use Yukon gold or red potatoes.
• Aromatics: Onion and garlic. Use yellow onion for best flavor.
• Celery.
• Seasoning: Sweet paprika, Italian seasoning, ground black pepper, and red pepper flakes for a slight kick. If you are making this homemade creamy vegetable soup for kids or if you are heat intolerant then skip the red pepper flakes.
• Soy sauce: This will add umami to the soup. You can sub it with Worcestershire sauce.
• Dairy: Grated sharp cheddar cheese and heavy whipping cream. For low-fat and low calories options, you can substitute the heavy cream with regular milk or low-fat milk or use half and half. The texture and consistency of the soup will vary.
• Oil: Extra virgin olive oil.
• Salt: Add according to your personal taste preference.
• Liquid: Water.
• BTB: Better than bouillon chicken base. If you want to make the soup vegetarian use better than bouillon veggie base. This will enhance the flavor of the vegetable soup.

Tips & tricks

• More nourishing: Make the veggie soup nourishing by adding more vegetables like sweet potato, cauliflower florets, zucchini, squash, red or yellow or orange bell pepper, and greens like spinach or kale. Add the greens at the end after adding the dairy. Leave for 10-15 mins and serve.
• Dairy-free option: You can skip the dairy and make it vegan by adding soaked cashew paste or plant-based milk like almond milk, cashew milk, or coconut milk. You can blend about 1 cup of soup in a blender and transfer it back to the pot. This will make the vegetable soup creamy without cream.
• Add plant-based proteins: You can also add canned and drained chickpeas, white beans, and pinto beans for added protein boost.
• Garnish for extra flavor: Top the soup with shredded cheese, croutons, crushed black pepper, and red pepper flakes for added flavor.
• Frozen veggies: Adding frozen veggies to make this healthy soup saves a lot of time and energy. The bonus - no need to thaw the veggies.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté aromatics & potatoes

• Sauté aromatics: Set the instant pot on sauté mode on high heat setting. Add the onion, celery, and garlic and sauté until they begin to turn soft.
• Add seasonings: Add the diced potatoes and the seasoning. Sauté for 30 seconds.

Step #2 Pressure cook

• Deglaze pot: Add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will prevent the burn error. Cancel the sauté mode.
• Pressure cook: Add the frozen veggies and pressure cook on high pressure for 4 mins followed by a quick pressure release. Cancel the pressure cook function.

Step #3 Add dairy

• Add dairy: Turn on the sauté mode and set it on low heat. Add the frozen broccoli florets, the heavy whipping cream and give everything a quick stir. Allow the soup to simmer for 2-3 mins on low heat. Cancel the sauté mode. Now add the grated cheese in batches and stir briskly until the cheese blends well into the soup.
• Serve: Serve the cheesy veggies soup with your favorite toppings like grated cheese, crushed black pepper, and chili flakes.

Serving Ideas

You can serve this easy creamy vegetable soup with the following sides:

• Crusty bread: A sour dough bread or baguette will be perfect for sipping into the soup.
• Air fryer garlic bread.
• Biscuits: We love buttery and flaky biscuits. It complements the creamy veggie soup.
• Cornbread: This pairs so well with the savory flavor of the soup of this nourishing soup.
• Mixed greens salad: A light and hearty mixed greens salad with a drizzle of vinaigrette is perfect to enjoy this soup. You can also add a coleslaw or a Caesar salad as a side dish.
• Air fryer brussel sprouts and sweet potatoes.
• Steamed green beans.
• BLT Sandwich.
• Cornbread.
• Frittata.

Storage tips

Store the creamy cheesy veggie soup in air-tight containers for up to 4 days in the fridge. The soup will thicken considerably in the fridge.

We do not recommend freezing this cream and cheese based soup as the dairy can separate.

Reheating tips

• Stovetop: Heat on low-medium in a heavy-bottomed pan or saucepan, stirring occasionally. Add a splash of broth or cream if needed to adjust the consistency of the soup.
• Microwave: Heat in 30-second intervals, stirring in between until warm or hot.

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