Some days, all I want is a warm bowl of something creamy, comforting, and colorful—and this creamy vegetable soup hits the mark every time. It’s thick and hearty without being heavy, like a cozy sweater for your taste buds. Loaded with tender veggies, this recipe feels like something Grandma would’ve made if she had a blender and a thing for coconut milk. This soup starts with a classic trio—onion, carrot, and celery—and then takes a silky turn with potatoes and zucchini. We skip the dairy here, but trust me, the blend of veggies and coconut milk makes it lush and velvety enough to spoon straight from the pot. No judgment if you do. Whether you’re craving something like creamy chicken soup or leaning into healthy vegetable soup recipes, this one fits the bill. It’s quick, filling, and has just enough depth to taste like it simmered for hours—even though it didn’t. A perfect bowl for anyone who loves creamy soup recipes easy enough for a Tuesday night.

1) Key Takeaways
2) Easy Creamy Vegetable Soup Recipe
3) Ingredients for Creamy Vegetable Soup
4) How to Make Creamy Vegetable Soup
5) Tips for Making Creamy Vegetable Soup
6) Making Creamy Vegetable Soup Ahead of Time
7) Storing Leftover Creamy Vegetable Soup
8) Try these Soup recipes next!
9) Creamy Vegetable Soup
10) Nutrition

1) Key Takeaways

This soup is dairy-free yet incredibly creamy thanks to coconut milk
It features zucchini, potato, and classic mirepoix for a full-bodied base
Perfect for anyone searching for vegetable soup recipes that don’t taste like they came from a can
Quick to make and easy to customize

2) Easy Creamy Vegetable Soup Recipe

If you’re craving something warm and comforting, but not ready to tackle a day-long project in the kitchen, then this creamy vegetable soup has your name written all over it. I love how it’s both hearty and light, which sounds impossible until you take that first spoonful. We use a base of onion, carrot, and celery—because really, those three are like the holy trinity of the soup world—and build on that with potatoes, zucchini, and some bold spices.

Here’s the best part: no heavy cream in sight. We bring in coconut milk for that silky richness that won’t leave you feeling weighed down. And it’s still totally satisfying. I’ve been chasing the perfect healthy vegetable soup recipes for years, and this one checks all my boxes: texture, flavor, and that feel-good factor that’s hard to beat.

Whether you’ve tried a dozen creamy soup recipes easy to make or this is your first foray, this soup stands out. It gives off creamy chicken soup vibes without the meat, and honestly, you won’t miss it. It’s exactly what I reach for when I need comfort in a bowl, fast.

3) Ingredients for Creamy Vegetable Soup

Olive Oil: Just a couple tablespoons help start the magic. It softens our veggies and brings out their sweet side.

Yellow Onion: Adds that mellow, savory flavor that forms the base of most good soups. I chop it small, so it melts into the broth.

Carrots: These add a touch of sweetness and a pop of color. Chop them evenly so they cook at the same rate as everything else.

Celery: Crunchy and fresh at first, but once sautéed, it mellows and rounds out the flavor profile.

Garlic: Two cloves, minced. They bring depth and a subtle bite, especially when cooked for just a minute.

Potatoes: I use waxy potatoes for this—diced small so they cook fast and help thicken the soup naturally.

Zucchini: This one’s underrated. It softens beautifully and makes the soup feel full-bodied without adding heaviness.

Salt and Black Pepper: Start with a teaspoon of salt and half a teaspoon of pepper. Adjust later once everything simmers.

Turmeric: Just a bit for color and an earthy note. It gives the soup a beautiful golden hue that screams “eat me.”

Vegetable Broth: I prefer low sodium so I can control the salt. Four cups is perfect here.

Coconut Milk: One full-fat can makes this soup rich, smooth, and dairy-free. Shake the can first, then pour it in.

Fresh Parsley (optional): For garnish, brightness, and that little finishing touch that makes your soup look fancy, even when you’re in pajamas.

4) How to Make Creamy Vegetable Soup

Step 1. Heat the olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until everything softens and starts to smell like the beginning of something good—about 5 to 7 minutes.

Step 2. Toss in the garlic, salt, pepper, and turmeric. Stir and let the spices bloom for a minute. This part always smells like comfort to me.

Step 3. Add in the diced potatoes and zucchini. Stir to coat them with all the golden goodness hanging out in your pot.

Step 4. Pour in the vegetable broth. Crank up the heat until it boils, then lower it, cover, and let it simmer. After 15 minutes, your veggies should be fork-tender and ready to blend.

Step 5. Turn off the heat and use an immersion blender to puree the soup right in the pot. If you prefer some chunks left in, go for it. I like mine mostly smooth with a few rogue bits for texture.

Step 6. Stir in the coconut milk. Let it warm through, taste, and adjust seasoning as needed. Sometimes I add a tiny splash of lemon juice to brighten things up.

Step 7. Ladle it into bowls, sprinkle with parsley, maybe grab some crusty bread, and pat yourself on the back.

5) Tips for Making Creamy Vegetable Soup

When I first started making vegetable soup recipes like this, I always rushed the base. Don’t. Let the onions, carrots, and celery take their time. They build flavor.

Cut your potatoes and zucchini to roughly the same size. That way, they cook evenly and you don’t end up with mush in one spot and crunch in another.

Want a thicker soup? Blend longer. Want it thinner? Add more broth. This one’s flexible. It’s a forgiving recipe that doesn’t mind if your measuring cup is in the dishwasher.

6) Making Creamy Vegetable Soup Ahead of Time

I love a make-ahead meal, and this soup gets better with time. The flavors deepen after a night in the fridge, and it reheats beautifully. If you’re planning meals for the week, this one fits right in.

Make the full batch, let it cool, then pop it in the fridge. I use mason jars or a big glass container. It’ll keep for 3 to 4 days with no issues.

This works great for meal prep, especially when paired with a protein or crusty bread. If you like creamy onion soup or even creamy potato soup, you’ll probably reach for this one more than once.

7) Storing Leftover Creamy Vegetable Soup

Leftovers go straight into the fridge in a sealed container. It’ll hold up for a good four days. Just reheat gently on the stove or in the microwave.

If the soup thickens too much overnight, add a splash of broth or water as it heats. Stir it often and taste to see if it needs more salt or pepper.

You can freeze it, too. Let it cool completely, pour into freezer-safe bags or containers, and label it. Thaw overnight in the fridge or warm it straight from frozen on the stove over low heat.

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9) Creamy Vegetable Soup