Do you like to make soup? I love making it and my family loves to eat it! Cream soups are always so delicious, filling, healthy and simple to make. Today I’m sharing my most recent homemade soup, cream of vegetable soup.

One of my favorite and quickest recipes is my cream of broccoli soup, it takes minutes and is so delicious! Today’s cream soup is very simple as well, but takes a little bit longer because of the vegetables I used. I grabbed whatever I had in the fridge the day I made it and the result is a rich, velvety, flavorful cream of vegetable soup. I added some herbes de Provence for a unique flavor, and wow, it really takes this creamy soup recipe up a notch!

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Thank you as always to Marty, of A Stroll Thru Life, for hosting this month’s recipe blog hop. Please make sure to check out the delicious recipes being shared by everyone at the bottom of this post.

It was very easy to pull this soup together for a quick weeknight meal. I served it with yummy grilled cheese sandwiches. Who doesn’t love soup and grilled cheese?

WHAT VEGGIES ARE USED IN CREAM OF VEGETABLE SOUP?vegetables for cream of vegetable soup - celery, carrots, red onion, garlic, zucchini, and sweet potato.

For my cream of vegetable soup recipe, I literally grabbed what I had on hand. That’s the beauty of veggie soup, you can use whatever you have.

I used red onion, garlic, carrots, celery, zucchini and sweet potato.

Cooking times vary for different veggies – zucchini takes much less time to cook, so I added it only toward the end of the cooking stage. Carrots take longer, so those went in toward the beginning.

WHAT IS THE BASE FOR A CREAM SOUP?cream of vegetable soup served with rich 35% cream swirled through it.

For my cream of vegetable soup, I started with onions, garlic and celery, added the rest of my veggies afterward and then used chicken stock, which is the base liquid for many soup recipes and cream soup variations.

This soup is a puréed soup, which is a great technique for getting a thick and creamy texture.

I also added 35% heavy cream, which gives this a much richer flavor and obviously makes it creamier as well.

If you’re looking to reduce calories and fat, you can leave out the cream and simply purée your soup.


Well, since I’ve used some higher carb and root veggies in my cream of vegetable soup – carrots and sweet potatoes – this particular recipe is not necessarily a keto soup recipe.

That said, you can add any other low carb vegetables and leave out the carrots and potatoes and you have a delicious keto soup recipe in your arsenal!

The heavy cream is a big plus for keto diet as well, since it’s full fat.


Herbes de Provence is a multi-spice blend that originated in the Provence region of France, and has the most delicious and unique flavor. I love adding it to meat and fish dishes as well.

Typically, herbes de Provence is made up of different spices: thyme, marjoram, savory, rosemary, basil, sage and sometimes lavender.

My blend is from Trader Joe’s that my sister-in-law gave me a while ago. I’m not sure if they sell it anymore, but any brand  of herbes de Provence will do.


Puréed vegetable soup with heavy cream makes this recipe velvety and delicious!

Course Soup
Cuisine American
Keyword Cream of Vegetable Soup, Cream Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 3 Tbsp Olive oil Extra virgin
  • 1 Clove Garlic, minced
  • 1 Medium Onion, diced I like to use red onions
  • 1 Celery stalk, diced
  • 2 Small Carrots, largely diced
  • 1/2 Sweet potato, largely diced
  • 1 Large Zucchini, largely diced
  • 1/4 Tsp Herbes de Provence
  • Salt and Pepper to Taste
  • 3 Cups Chicken Stock
  • 1/2 Cup Heavy Cream I like to use 35%


  1. Heat olive oil in a large pot, on medium-high heat.

  2. Add diced onion and minced garlic, sautée until tender, about 5 minutes.

  3. Add diced carrots and celery, cook for another 5 minutes or so.

  4. Add diced potatoes, mix veggies well.

  5. Add chicken stock, bring to a boil.

  6. Turn heat down to low, simmer for about 15 minutes, until potatoes and carrots are tender with a fork.

  7. Add diced zucchini and cook for another 5 minutes.

  8. Add salt, pepper, herbes de Provence, stir well.

  9. Using a hand blender, puree the soup until smooth and creamy.

  10. Add heavy cream, stir well, and purée with hand blender again.

  11. Serve and enjoy!

Cream of vegetable soup with delicious herbes de Provence

Thank you for reading with me today, I hope you have a chance to try this delicious cream of vegetable soup! I know you’ll love it as much as we do!

If you’re often on the go and looking for some more quick and easy recipes, you might want to try these as well: Pan Fried Honey Chili Salmon, Boneless Asian Style Chicken Thighs, Beanless Chili – these are all quick, simple and so delicious!

Please make sure to head over and check out all of this month’s amazing recipes! Until next time…Bon Appétit! xo

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