This creamy vegetable soup is very simple, but it’s hearty and full of vegetables. Unlike a cream-based soup, the broth is lighter, with just enough milk added to give it a light creamy flavor and texture. This recipe is the one my mom made for us growing up and it’s still one of my favorite vegetable soup recipes to make.
A lot of my recipes are inspired by the ones my mom made for us growing up and this creamy vegetable soup is one of my favorites. It has lots of vegetables, a light broth and a touch of creaminess from some milk that is added at the end of the cooking time. I like to make this soup when it’s cold or when I’m feeling under the weather. It’s always comforting and delicious.
It’s not a heavy soup like other creamy soups that are made with flour and cream to thicken the broth and I think that’s what I like best about it. It’s nice as a light lunch or dinner with some bread on the side. It’s also very easy to make.
- Chicken broth
- Green Beans
- Whole milk
You want to make sure all of the vegetables are cut into a similar size so they cook evenly.
All you do is add all of the vegetables and chicken broth in a large pot. Bring it to a simmer, cover the pot, and let the vegetables cook in the broth until they’re tender.
I like to keep the lid slightly askew on the pot so it doesn’t boil over. Once the vegetables are tender add the milk and stir to combine.
What kinds of potatoes are best for soup?
I prefer a waxy potato for soup because they keep their shape better as they simmer. Yukon golds are a good choice. Starchier potatoes, like russets, tend to break down when they’re simmered so I would avoid those.
Can I use a different kind of milk?
I think whole milk is best for this vegetable soup because it has a higher fat content but isn’t as thick or rich as cream. If you use 2% or fat-free milk you’ll miss out on the creaminess, so I wouldn’t use those. I haven’t tested this recipe with non-dairy milk so if you try it please let me know how you liked it in the comments.
Can this vegetable soup be made ahead?
Yes, you can make this soup ahead if you leave out the milk. So, simmer the vegetables until they are tender and then store the soup in an airtight container. It will keep in the refrigerator for up to three days or you can freeze the soup for up to three months.
When you are ready to reheat the soup, bring it to a simmer and then add the milk before you serve it.
More Homemade Soup Recipes
Mom’s Creamy Vegetable Soup
- 3 1/2 cups chicken broth
- 2 potatoes cubed
- 2 carrots cubed
- 1/2 brown onion diced
- 1/4 head of cabbage diced
- 1/2 cup green beans cut into similar length of other ingredients
- 1 cup whole milk
- In a large pot, add chicken broth, potatoes, carrots and onions. Bring to medium boil and then simmer for several minutes until vegetables are tender. Put the lid on to keep the soup from evaporating, but keep the lid slightly ajar so that the broth does not boil over.
- Add in cabbage and green beans and cook a few more minutes. Add salt and pepper to taste. At the very end, add in the milk. Bring to a low boil and then turn off heat. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.