How To Make A Creamy Veggie Soup That Will Get Compliments Every Time

Windy, windy, windy it's been. 

Does it seem like this winter has been more windy than usual?  Or maybe I always think that in February!

Does the cold wind get you in the mood for soup? It sure does for me!

One thing that I do well at my house is make creamy vegetable soups.

I love them. Gene loves them. My little one loves them.

And guests love them.

In fact, my creamy soups are the number one thing I serve that always get compliments.

"Mmm… What did you put in this? 

Wow, how did you make this?"

"Yum, that smells so good!"

I smile. It feels good to know people like the food you make. 

Don't you think?

But, actually it's not a secret.

It's not hard or unattainable.

It is so easy to make a delicious creamy soup. Anyone can do it!

Yes, you can, too!



How To Make A Creamy Veggie Soup That Will Get Compliments Every Time

I have memorized this formula because it helps me save time and hassle in the kitchen.  I find that figuring out WHAT my plan is is more than half the battle of getting the good stuff cooked and ready to eat in the limited time I have as a mom.  I hope it can help you, too!

My basic formula for the perfect creamy vegetable soup 


  • cooking oil
  • Allium family: onions (or leeks) + optional garlic
  • vegetable(s) chopped (even precooked in the case of winter squash)
  • spices or flavorings of choice (curry powder, herbs like cilantro, dill, parsley, cumin, hot pepper, ginger root or powder, etc.)
  • broth (vegetable or chicken)
  • salt and pepper
  • creamy element: cream, milk, unflavored nut milk, sour cream, yogurt, coconut milk etc.

Easy directions:

  1. Saute onions in oil on medium until softening, but not brown.
  2. Add vegetables, spices, and broth.
  3. Simmer until vegetables are tender.
  4. Puree (I use my immersion blender for this to make it easier).
  5. FREEZE (optional)
  6. Add creamy element to taste (either to individual bowls or to the whole pot as desired).
  7. Taste and check seasonings.
  8. Serve warm (or chill if desired).

    Optional additional steps:
  9. Package up leftovers (glass containers with lids or tupperware).
  10. Reheat (or not if it's supposed to be cold).
  11. Serve again... FAST!
  12. Repeat until it's all gone!


What veggies can I use with this formula to make a creamy soup?

This general creamy veggie soup recipe works with so many vegetables...

And it even works with random combinations of veggies that you just have in your fridge! 

Can we say, fridge clean out time?  

Just this week several Winter CSA members posted in our CSA Members Private Facebook Group (a free perk of CSA membership) that they made soups to clean out their fridges!  

We have recipes that follow my basic creamy veggie soup formula sprinkled throughout our website's Vegetable Gallery of Recipes.  Just click on a veggie below to find our favorites!

  • carrots  (our favorite = Carrot and Cilantro Soup)
  • summer squash  (our favorite = Coconut Curry Summer Squash Soup)
  • zucchini  (our favorite = Zucchini and Garlic Soup)
  • Delicata winter squash  (our favorite = Coconut Curried Squash Soup)
  • potatoes  (our favorite = Cream of Potato Leek Soup)
  • broccoli  (our favorite = Cream of Broccoli-Kale Soup)
  • beets  (our favorite = Beet Soup with Horseradish Sour Cream)
  • tomatoes  (our favorite = Roasted Tomato Soup with Pesto)
  • peppers  (our favorite = Roasted Pepper and Tomato Soup)
  • cucumbers  (our favorite = Simple Cucumber Soup)
  • and more!


My Go-to Creamy Squash Soup Recipe

Here's what the creamy veggie soup formula looks like with my ever present squash soup that we eat literally every week or two from late September through when the squash is all gone which is just about here.

Thankfully I can still make it with frozen squash! 


  • cooking oil (or butter)
  • 2-3 cups chopped onions
  • 2-4 peeled cloves garlic
  • 2 teaspoons or 1 tablespoon curry powder
  • 1 tablespoon grated ginger root (or ginger powder in a lesser amount)
  • red chili flakes to taste
  • 3-4cups of pre roasted squash flesh (skin removed)
  • 4-6 cups chicken broth
  • salt and pepper
  • 1/2 to 1 16oz can of coconut milk (or cream if I have it)

Do steps above to make this a delicious creamy soup that will get you compliments every time.


I would love to hear your favorite combination for a creamy vegetable soup. Comment below and let me know!