This creamy veggie soup is loaded with nutritious frozen vegetables, tender potatoes, and plenty of flavor. Ready in under 30 minutes, it’s an easy Instant Pot dinner that’s flexible — use your favorite vegetables or a frozen mix for a fast, satisfying meal.
Best creamy vegetable soup
Warm up chilly days with this comforting creamy vegetable soup. It’s simple to customize: add sweet potatoes, zucchini, bell peppers, squash, or cauliflower to vary texture and taste. This version uses diced potatoes, a frozen veggie mix (carrots, peas, corn), and frozen broccoli for convenience and a balanced mix of textures.
Ingredients & substitutions
The ingredient list below summarizes key items. Exact measurements and full recipe steps are provided in the recipe card further down.
- Frozen veggies: A mix of carrots, peas, and corn — no need to thaw.
- Frozen broccoli: Use frozen florets for convenience.
- Potatoes: Peeled and diced russet potatoes. Yukon Gold or red potatoes also work.
- Aromatics: Onion and garlic; yellow onion gives the best flavor.
- Celery for extra aroma and texture.
- Seasoning: Paprika, Italian seasoning, black pepper, and optional red pepper flakes for a touch of heat.
- Soy sauce: Adds umami; you can substitute Worcestershire sauce if preferred.
- Dairy: Sharp cheddar cheese and heavy whipping cream. For lower-fat options use milk or half-and-half — consistency will vary.
- Oil: Extra-virgin olive oil.
- Salt: To taste.
- Liquid: Water, plus a spoon of Better Than Bouillon (chicken or vegetable base) for depth. Use a vegetarian base to keep the soup meat-free.
Tips & tricks
- More nourishing: Add sweet potato, cauliflower, zucchini, or bell peppers. Stir in greens such as spinach or kale at the end after adding dairy, let sit 10–15 minutes, then serve.
- Dairy-free: Replace cream with a blended soaked-cashew paste or plant milk (almond, cashew, or light coconut). Blend a cup of the soup and return it to the pot to create a creamy texture without dairy.
- Extra protein: Stir in canned, drained chickpeas, white beans, or pinto beans for a plant-based protein boost.
- Garnishes: Top with shredded cheese, croutons, cracked black pepper, or chili flakes to enhance flavor.
- Frozen veggies: Using frozen vegetables saves time and removes the need to thaw before cooking.
Method
Detailed measurements and step-by-step instructions — plus a recipe video — are included in the recipe card below.
Step #1 Sauté aromatics & potatoes
- Sauté aromatics: Set the Instant Pot to Sauté (high). Add oil, then onion, celery, and garlic. Cook until softened.
- Add potatoes and seasonings: Add diced potatoes and the seasonings; sauté briefly to coat, about 30 seconds.
Step #2 Pressure cook
- Deglaze pot: Add water and scrape the bottom and sides with a spatula to remove any stuck bits; this prevents burn errors. Cancel Sauté mode.
- Pressure cook: Add frozen vegetables, soy sauce, and Better Than Bouillon. Pressure cook on high for 4 minutes, then perform a quick release and open the lid carefully.
Step #3 Add dairy
- Add dairy: Turn Sauté back on to low. Stir in frozen broccoli florets and heavy cream, simmer 2–3 minutes. Turn off Sauté and add grated cheddar in batches, stirring until fully incorporated.
- Serve: Ladle into bowls and finish with your favorite toppings: extra cheese, cracked pepper, or chili flakes.
Serving Ideas
This creamy vegetable soup pairs well with:
- Crusty bread: Sourdough or a baguette for dipping.
- Garlic bread or buttery flaky biscuits.
- Cornbread to complement the savory, cheesy flavor.
- A mixed greens salad with vinaigrette, coleslaw, or Caesar salad for contrast.
- Sandwiches like BLT, or a frittata for a heartier meal.
Storage tips
Store cooled soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken when chilled; thin with a splash of broth or milk when reheating. Freezing is not recommended for cream- and cheese-based soups because dairy can separate.
Reheating tips
- Stovetop: Reheat gently over low–medium heat, stirring occasionally. Add a splash of broth or cream to adjust consistency.
- Microwave: Heat in 30-second intervals, stirring between intervals until warmed through.
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Creamy Veggie Soup
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Ingredients
- 2 tbsp Olive Oil
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 tbsp Garlic, minced
- 1 cup Potatoes, peeled and diced
- 1 cup Frozen vegetables (corn, peas, carrots)
- 1.5 cups Frozen broccoli
- 1 tbsp Soy sauce
Seasonings
- ½ tsp Paprika
- ½ tsp Italian seasoning
- ½ tsp Ground black pepper
- ¼ tsp Red pepper flakes (optional)
- Salt, to taste
Liquid
- 2 cups Water
- 1 tsp Better Than Bouillon (chicken or vegetable)
Dairy
- ¼ cup Heavy whipping cream
- 1 cup Sharp cheddar cheese, grated
Equipment Used
Instructions
Sauté aromatics
-
Set the Instant Pot to Sauté on high. Add oil, then onion, celery, and garlic. Cook until softened.
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Add diced potatoes and the seasonings listed above. Sauté for 30 seconds, then cancel Sauté.
Deglaze pot
-
Add water and scrape the bottom and sides with a spatula to loosen any stuck bits and prevent burn errors.
Pressure cook
-
Stir in frozen veggies, soy sauce, and Better Than Bouillon. Secure the lid, set the valve to seal, and pressure cook on high for 4 minutes. Quick-release the pressure and open the lid carefully.
Add dairy
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Turn Sauté to low and add frozen broccoli and heavy cream. Simmer 2–3 minutes, then turn off Sauté.
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Add grated cheddar in batches, stirring until fully melted and incorporated.
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Serve with toppings like cracked black pepper, red pepper flakes, and extra shredded cheddar. Enjoy.
Notes
- Veggies: Fresh vegetables can be used instead of frozen; add fresh broccoli with the other vegetables and pressure cook together.
- Dairy: Substitute heavy cream with whole milk, 2% milk, or half-and-half; the soup’s consistency will change accordingly.
Calorie and nutrition details are provided by a third-party tool and are indicative only. Use your preferred nutrition calculator if you require exact values.