6 Creamy Vegetable Soups In One Recipe

These 6 creamy, cozy pureed soups are made from one simple base recipe and can be customized with any veggie you love—perfect for easy, healthy comfort food all week long!

Quick Overview

You guys, these creamy, pureed soups are everything! I’ve got 6 different flavors—think butternut squash, cauliflower, kale, carrot, corn, and asparagus—all made from one super easy base recipe. BUT you can easily do this with other veggies too like broccoli, sweet potato, spinach and more! Just swap out the veggies, and you’ve got a whole new soup each time! Perfect for cozy nights or meal prepping.

Recipe Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb frozen or fresh vegetable - can be cauliflower, squash, asparagus, broccoli, corn, kale or carrots
• 1 tsp dried thyme - or Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

How To Make 6 Creamy Vegetable Soups

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Heat a large pot over medium-high heat. Add ½ cup chopped yellow onion and cook for about 5 minutes, until softened. Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

STEP 2: Add 2 cups chopped russet potato, 1 lb of frozen or fresh vegetables (like cauliflower, squash, asparagus, broccoli, corn, kale, or carrots), and 1 teaspoon dried thyme (or 1 teaspoon Italian seasoning), 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook for about 5 minutes, stirring occasionally.

STEP 3: Pour in 2 ½ cups of broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it simmer for about 10 minutes, or until the potatoes and vegetables are soft when poked with a fork. Stir occassionally and lower the heat if necessary.

STEP 4: Now scoop half of the soup mixture into a blender or food processor and blend until creamy, about 1-2 minutes. Pour into a bowl then repeat steps with the second half.

STEP 5: Add the blended soup back to the pot and stir in ¾ cup heavy cream (or coconut milk). You can serve it as-is or gently heat back on the stove for 1-2 minutes. Now it's ready to serve!

1. Creamy Corn Soup

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb frozen corn
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, frozen corn, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

2. Creamy Asparagus Soup

Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb fresh or frozen asparagus - thick stems removed, and chopped into large pieces
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

Instructions

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, asparagus, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

3. Creamy Carrot Soup

Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb fresh or frozen carrots - chopped
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

Instructions

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, carrots, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

4. Creamy Cauliflower Soup

Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb fresh or frozen chopped cauliflower
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

Instructions

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, cauliflower, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

5. Creamy Butternut Squash Soup

Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb fresh or frozen chopped butternut squash
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

Instructions

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, butternut squash, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

6. Creamy Kale Soup

Ingredients

• ¼ cup salted butter
• ½ cup chopped yellow onion
• 2 minced garlic cloves
• 2 cups chopped russet potato
• 2 ½ cups broth
• 1 lb frozen chopped kale
• 1 tsp dried thyme - or 1 teaspoon Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cups heavy cream - or coconut milk

Instructions

1. Heat a large pot over medium-high heat and cook chopped onion for 2 minutes.
2. Add minced garlic and cook for 30 seconds.
3. Add chopped potatoes, kale, thyme, salt and pepper. Cook for 5 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer for 5-10 minutes until potatoes are soft. Stir occasionally.
5. Blend half of the soup until creamy in a high speed blender or food processor, then blend the second half.
6. Return blended soup to the pot, stir in heavy cream, and heat for 2-3 minutes. Remove from heat and serve.

How To Store Leftovers

• REFRIGERATE: Got leftovers? No worries! Just pop them in an airtight container and store in the fridge for 3-4 days. (Heads up: some of the liquid might separate a bit, but no biggie—just give it a good stir before reheating!) You can warm these up in the microwave or in a pot on the stove—either way, they’ll still taste amazing!
• FREEZE: These soups freeze beautifully! I love using mason jars (just make sure to leave a little room at the top for expansion), but you can totally use freezer bags, silicone soup containers, or even ice cube trays. Once frozen, pop the cubes into a freezer bag for easy storage. These soups will keep in the freezer for 3-4 months, so you’ll always have a cozy meal ready to go!