32 Delectable Creamy Vegetable Soup Recipes to Savor

Savor the ultimate comfort food with our collection of 32 creamy vegetable soup recipes! Perfect for cozy weeknights or seasonal gatherings, these soups blend wholesome veggies with rich, velvety textures. Whether you’re craving a quick dinner or a nourishing meal, you’ll find inspiration to warm your soul. Dive in and discover your new favorite bowl of goodness—let’s get cooking!

Classic Creamy Broccoli and Cheddar Soup

Perfect for chilly evenings, this comforting soup combines tender broccoli with sharp cheddar in a velvety base. It’s a quick, one-pot meal that delivers rich flavor with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• For the base: 2 tbsp unsalted butter, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1/4 cup all-purpose flour
• For the liquid: 4 cups low-sodium chicken broth, 1 cup whole milk
• For the vegetables and cheese: 4 cups fresh broccoli florets (cut into bite-sized pieces), 2 cups shredded sharp cheddar cheese, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture and whisk constantly for 2 minutes to form a roux, which thickens the soup without lumps.
5. Gradually pour in 4 cups low-sodium chicken broth while whisking continuously to prevent clumping.
6. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low.
7. Add 4 cups broccoli florets and cook for 10 minutes, or until the broccoli is fork-tender but still bright green.
8. Stir in 1 cup whole milk and heat for 2 minutes until warmed through, avoiding a boil to prevent curdling.
9. Remove the pot from heat and stir in 2 cups shredded sharp cheddar cheese until fully melted and smooth.
10. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting only if needed after tasting.

This soup has a creamy, velvety texture with tender broccoli bits and a sharp, cheesy flavor. Serve it hot with crusty bread for dipping, or top with extra shredded cheddar and crispy bacon crumbles for added crunch.

Hearty Creamy Potato Leek Soup

Kickstart your comfort food season with this velvety, satisfying soup. Keep it simple with minimal prep for maximum flavor. Perfect for chilly evenings or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the base:
– 2 tbsp unsalted butter
– 2 large leeks, white and light green parts only, thinly sliced
– 3 cloves garlic, minced
For the soup:
– 1.5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
– 4 cups low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp black pepper
For finishing:
– 1 cup heavy cream
– 2 tbsp fresh chives, chopped

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 2 sliced leeks and cook for 8 minutes, stirring occasionally, until softened but not browned.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1.5 lbs diced potatoes, 4 cups chicken broth, 1 tsp salt, and 1/2 tsp pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to maintain a simmer.
6. Cover the pot and simmer for 20 minutes until potatoes are fork-tender.
7. Remove the pot from heat and let cool slightly for 5 minutes.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth.
9. Return the pot to low heat and stir in 1 cup heavy cream.
10. Heat the soup for 3-5 minutes until warmed through, but do not boil.
11. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh chives.
Delightfully smooth and rich, this soup has a subtle sweetness from the leeks balanced by the creamy potatoes. Serve it with crusty bread for dipping or top with crispy bacon bits for extra texture. It reheats beautifully for leftovers.

Smooth Creamy Sweet Corn and Basil Soup

Yield a silky, vibrant soup that transforms sweet corn and fresh basil into a comforting bowl. You’ll need just a few simple ingredients and about 30 minutes from start to finish. This recipe skips heavy cream, letting the corn’s natural sweetness shine through with a bright herbal finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– For the soup base:
– 4 cups fresh or frozen sweet corn kernels (about 6 ears)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 4 cups low-sodium vegetable broth
– For finishing:
– 1 cup fresh basil leaves, packed
– 1/2 cup heavy cream or full-fat coconut milk
– 1 tbsp fresh lemon juice
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups corn kernels and cook for 3 minutes to lightly caramelize.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Carefully transfer the hot soup to a blender in batches, filling only halfway.
8. Add 1 cup fresh basil leaves to the blender with the soup.
9. Blend on high for 1 minute until completely smooth.
10. Return the blended soup to the pot over low heat.
11. Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper.
12. Heat gently for 2 minutes, stirring constantly, until warmed through.
13. Taste and adjust seasoning if needed, but avoid over-salting.
14. Ladle into bowls and serve immediately.
Finally, this soup delivers a velvety texture with a sweet, summery corn flavor balanced by peppery basil. For a creative twist, top with crispy bacon bits or a drizzle of chili oil. It pairs perfectly with a crusty baguette for dipping.

Velvety Creamy Mushroom Soup with Fresh Herbs

Perfect for chilly evenings, this mushroom soup delivers deep umami flavor with minimal effort. Its velvety texture comes from a simple blend of fresh mushrooms and cream.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 lb cremini mushrooms, sliced
– 4 cups vegetable broth
For finishing:
– 1 cup heavy cream
– 2 tbsp fresh thyme leaves
– 2 tbsp fresh parsley, chopped
– Salt and black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 finely chopped yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb sliced cremini mushrooms and cook for 8 minutes until browned and tender.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until completely smooth.
8. Stir in 1 cup heavy cream and heat through for 2 minutes without boiling.
9. Add 2 tbsp fresh thyme leaves and 2 tbsp chopped fresh parsley.
10. Season with salt and black pepper to taste.

Garnished with extra herbs, this soup offers a luxurious, silky mouthfeel. The earthy mushrooms balance beautifully with the fresh thyme and parsley. Try serving it in bread bowls or topped with crispy croutons for added texture.

Silky Creamy Carrot and Ginger Soup

Perfect for chilly evenings, this velvety carrot and ginger soup comes together with minimal effort. Pureeing until completely smooth is key for that luxurious texture.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• For the soup base:
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• For the main vegetables and liquid:
  • 1.5 lbs carrots, peeled and chopped into 1-inch pieces
  • 4 cups low-sodium vegetable broth
• For finishing:
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for 1 minute until fragrant. Tip: Use a microplane for the ginger to avoid fibrous pieces.
4. Add 1.5 lbs of chopped carrots to the pot. Stir to coat with the butter and aromatics.
5. Pour in 4 cups of low-sodium vegetable broth. Bring to a boil.
6. Reduce heat to maintain a simmer. Cover the pot and cook for 25 minutes, or until the carrots are fork-tender.
7. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. Tip: For an ultra-silky texture, transfer to a standard blender in batches, venting the lid to prevent pressure buildup.
8. Return the pureed soup to the pot over low heat.
9. Stir in 1/2 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat for 2-3 minutes until warmed through. Tip: Add the cream off the heat if reheating leftovers to prevent curdling.

Kick back and enjoy the vibrant orange hue and velvety consistency. The sweet carrots balance beautifully with the warm, spicy ginger. For a creative twist, top with a swirl of coconut milk or crispy roasted chickpeas.

Rich Creamy Cauliflower and Aged Parmesan Soup

Nothing beats a creamy, comforting soup on a chilly day. This cauliflower and Parmesan version delivers rich flavor with minimal effort. It’s a simple, satisfying meal that feels indulgent yet wholesome.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the base:
– 1 large head cauliflower, cut into florets (about 6 cups)
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the broth:
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
For finishing:
– 1 cup grated aged Parmesan cheese
– Salt to taste

Instructions

1. Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil on a baking sheet. Roast for 20 minutes until edges are golden brown.
2. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant. Tip: Don’t let garlic burn or it will turn bitter.
4. Pour in vegetable broth and add roasted cauliflower, dried thyme, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes until cauliflower is very tender.
6. Remove from heat and carefully blend with an immersion blender until completely smooth. Tip: For extra creaminess, blend for a full 2 minutes.
7. Stir in heavy cream and grated Parmesan cheese until fully incorporated and cheese is melted.
8. Taste and add salt if needed. Tip: Parmesan is salty, so taste before adding extra salt.
9. Ladle into bowls and serve immediately.

Keep the soup warm over low heat if not serving right away. The texture is velvety and thick, with a nutty depth from the roasted cauliflower and sharp Parmesan. For a creative twist, top with crispy bacon bits or a drizzle of truffle oil before serving.

Wholesome Creamy Asparagus and Spinach Soup

Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
For the vegetables and broth:
– 1 lb asparagus, trimmed and cut into 1-inch pieces
– 5 oz fresh spinach
– 4 cups vegetable broth
For finishing:
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 chopped yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb asparagus pieces and cook for 3 minutes to soften slightly.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until asparagus is tender.
7. Stir in 5 oz fresh spinach and cook for 2 minutes until wilted.
8. Remove pot from heat and let cool for 5 minutes.
9. Carefully blend the soup until completely smooth using an immersion blender.
10. Return pot to low heat and stir in 1 cup heavy cream.
11. Add 1 tsp salt and 1/2 tsp black pepper, then heat for 3 minutes until warmed through.
12. Ladle soup into bowls and serve immediately.

Ultra-smooth with a vibrant green hue, this soup balances earthy asparagus with fresh spinach. The cream adds richness without overpowering the vegetables. Try topping with crispy croutons or a swirl of sour cream for contrasting textures.

Decadent Creamy Tomato and Roasted Red Pepper Soup

Frosty weather calls for a rich, velvety soup that warms you from the inside out. This creamy tomato and roasted red pepper version delivers deep, smoky flavor with minimal effort. It’s a comforting classic with a vibrant twist.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the roasted vegetables:
– 1 lb Roma tomatoes, halved
– 2 large red bell peppers, halved and seeded
– 1 medium yellow onion, quartered
– 3 cloves garlic, peeled
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the soup base:
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F.
2. Arrange the tomato halves, pepper halves, onion quarters, and garlic cloves on a large baking sheet.
3. Drizzle the vegetables evenly with 2 tbsp olive oil.
4. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables.
5. Roast the vegetables at 425°F for 25 minutes, until the tomatoes and peppers are blistered and slightly charred.
6. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
7. Transfer the roasted vegetables to a large pot or Dutch oven.
8. Add 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (if using) to the pot.
9. Bring the mixture to a boil over medium-high heat.
10. Reduce the heat to low and simmer the soup for 10 minutes.
11. Carefully blend the soup until completely smooth using an immersion blender. (Tip: For an ultra-smooth texture, use a high-speed blender in batches.)
12. Stir in 1/2 cup heavy cream until fully incorporated. (Tip: Let the soup cool slightly before adding cream to prevent curdling.)
13. Heat the soup over low heat for 2-3 minutes until warmed through, but do not boil.
14. Ladle the soup into bowls and serve immediately.

Warm and velvety, this soup boasts a luxurious texture from the roasted vegetables and cream. The char from the peppers and tomatoes adds a subtle smokiness that balances the rich, tangy tomato base. For a creative twist, top it with crispy croutons, a swirl of pesto, or a dollop of garlic-herb ricotta.

Nutritious Creamy Kale and White Bean Soup

Nourishing and simple, this creamy kale and white bean soup delivers comfort without compromise. It’s packed with fiber and protein, making it a hearty one-pot meal perfect for chilly evenings. You’ll love its velvety texture and savory depth.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– For the soup:
– 4 cups low-sodium vegetable broth
– 2 (15-oz) cans cannellini beans, drained and rinsed
– 1 bunch curly kale, stems removed and leaves chopped (about 6 cups)
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes
– 1/2 cup heavy cream
– Salt and black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Sauté for 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
6. Stir in 2 cans drained cannellini beans, 1 tsp dried thyme, and 1/2 tsp red pepper flakes.
7. Simmer for 5 minutes until the beans are heated through.
8. Add 6 cups chopped kale leaves to the pot.
9. Cook for 3 minutes, stirring occasionally, until the kale wilts and turns bright green.
10. Stir in 1/2 cup heavy cream until fully incorporated.
11. Season with salt and black pepper, then simmer for 2 more minutes.
12. Remove from heat and let cool slightly before serving.

Warm and velvety, this soup boasts a rich creaminess from the beans and heavy cream, balanced by the earthy kale. For a creative twist, top it with crispy croutons or a drizzle of chili oil to add crunch and heat. It thickens beautifully upon standing, making leftovers even more satisfying the next day.

Robust Creamy Zucchini and Garlic Soup

Make this creamy zucchini and garlic soup when you need a comforting, flavorful meal. It’s simple to prepare and uses fresh ingredients for a rich, satisfying result. The garlic adds a robust depth that balances the mild zucchini perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the base:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 cloves garlic, minced
For the soup:
– 4 medium zucchinis, chopped into 1-inch pieces
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add 4 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant to prevent burning.
4. Add 4 chopped zucchinis and cook for 5 minutes, stirring occasionally, until slightly tender.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes until the zucchinis are very soft.
7. Remove the pot from heat and let it cool slightly for 5 minutes to avoid splattering.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth, about 2 minutes.
9. Return the pot to low heat and stir in 1 cup heavy cream until fully incorporated.
10. Add 1 teaspoon salt and 1/2 teaspoon black pepper, then simmer for 2 more minutes to heat through.
Just ladle this soup into bowls for a velvety, creamy texture with a bold garlic kick. For a creative twist, top it with crispy croutons or a drizzle of chili oil to add crunch and heat.

Aromatic Creamy Lentil and Cumin Soup

You’re craving something cozy and deeply satisfying. Aromatic Creamy Lentil and Cumin Soup delivers with its rich, earthy flavors and velvety texture. It’s a simple, one-pot meal that comes together in under an hour.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp smoked paprika
For the Soup:
– 1 cup dried brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp salt
For Finishing:
– ½ cup heavy cream
– 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tbsp ground cumin and 1 tsp smoked paprika. Toast the spices for 30 seconds to deepen their flavor.
5. Pour in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can diced tomatoes, and 1 tsp salt.
6. Bring the mixture to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
8. Use an immersion blender to puree half the soup directly in the pot for a creamy texture with some whole lentils remaining.
9. Stir in ½ cup heavy cream and heat for 2 minutes over low heat until warmed through.
10. Remove the pot from heat and stir in 2 tbsp chopped fresh cilantro.

Comforting and aromatic, this soup has a luxuriously smooth body punctuated by tender lentils. The cumin and smoked paprika create a warm, earthy base, while the cream adds a subtle richness. Serve it with a dollop of yogurt or crusty bread for a complete, satisfying meal.

Elegant Creamy Artichoke and Lemon Soup

Let’s make a silky, bright soup that balances rich creaminess with zesty lemon. This elegant artichoke soup comes together quickly for a sophisticated weeknight meal or starter. You’ll need just a few pantry staples and fresh herbs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the soup:
– 2 (14-ounce) cans artichoke hearts, drained and rinsed
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 lemon, zested and juiced
– 1 teaspoon dried thyme
– ½ teaspoon salt
– ¼ teaspoon black pepper
For garnish:
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add drained artichoke hearts, vegetable broth, dried thyme, salt, and black pepper.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Carefully transfer the mixture to a blender. Blend on high until completely smooth, about 1 minute. Tip: Hold the lid firmly with a towel to prevent steam pressure buildup.
7. Return the blended soup to the pot over low heat.
8. Stir in heavy cream, lemon zest, and lemon juice. Heat until warmed through, 3–4 minutes. Do not boil.
9. Taste and adjust seasoning if needed. Tip: For a brighter flavor, add an extra teaspoon of lemon juice.
10. Ladle soup into bowls and garnish with chopped parsley. Tip: For a creamy swirl, drizzle a tablespoon of extra heavy cream on top before serving.
Oozing with velvety texture, this soup delivers a tangy lemon punch that cuts through the artichoke’s earthiness. Serve it chilled in summer or hot with crusty bread for dipping. A sprinkle of red pepper flakes adds a subtle heat contrast.

Satisfying Creamy Butternut Squash and Sage Soup

Nothing beats a cozy bowl of creamy soup on a chilly day. This butternut squash version gets a savory boost from fresh sage and a silky finish from cream. It’s simple to make yet deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– For the base: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth
– For flavor: 8 fresh sage leaves, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg
– For finishing: 1/2 cup heavy cream

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tbsp olive oil on a baking sheet.
3. Roast the squash for 25 minutes until tender and lightly browned at the edges.
4. Heat a large pot over medium heat and add the diced onion.
5. Sauté the onion for 5 minutes until translucent.
6. Add the minced garlic and chopped sage leaves to the pot.
7. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in 4 cups of vegetable broth and bring to a simmer.
9. Add the roasted squash, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg to the pot.
10. Simmer the mixture for 10 minutes to blend the flavors.
11. Carefully transfer the soup to a blender in batches.
12. Blend each batch on high speed for 1 minute until completely smooth.
13. Return the blended soup to the pot over low heat.
14. Stir in 1/2 cup heavy cream until fully incorporated.
15. Heat the soup for 2 minutes, but do not let it boil.
16. Ladle the soup into bowls and serve immediately.
Keep it smooth and velvety with thorough blending, and don’t skip the roasting step—it deepens the squash’s natural sweetness. The soup has a rich, creamy texture with earthy sage and a hint of nutmeg warmth. For a creative twist, top with crispy fried sage leaves or a drizzle of browned butter.

Conclusion

Kindly explore these 32 creamy vegetable soups—a treasure trove of cozy, nourishing meals perfect for any season. We hope you find a new favorite to warm your kitchen and heart! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the comfort. Happy cooking!