Light Cream of Vegetable Soup With Fresh Vegetables

Light cream of vegetable soup is a gently creamy, comforting bowl made with mixed vegetables, broth, and a modest amount of milk rather than heavy cream. A little flour thickens the soup, while blending part of it keeps the texture velvety and lets the vegetables remain the focus.

Ingredients

2 tablespoons unsalted butter (28 g)
1 tablespoon olive oil (15 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 100 g)
2 garlic cloves, finely chopped (about 6 g)
3 tablespoons all-purpose flour (24 g)
4 cups low-sodium vegetable broth (950 ml)
2 cups diced Yukon Gold potato (about 300 g), cut into ½-inch (1.25 cm) pieces
1 cup chopped green beans (about 120 g), fresh or frozen
1 cup corn kernels (about 150 g), fresh or frozen
1 teaspoon dried thyme (1 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon black pepper (0.5 g), plus more to taste
1 cup low-fat milk (240 ml)
½ cup plain Greek yogurt (120 g), preferably room temperature
1 tablespoon lemon juice (15 ml)
2 tablespoons chopped fresh parsley (8 g), optional

Instructions

Soften the aromatics. Melt the butter with the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the vegetables have begun to soften. If they start browning, lower the heat; a gentle cook keeps the soup’s flavor mild.
Add garlic and flour. Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir continuously for about 1 minute so it coats them evenly. This brief cooking helps remove the raw flour taste.
Make the broth base. Pour in the vegetable broth gradually, stirring as you go to prevent lumps. Add the potatoes, green beans, corn, thyme, salt, and pepper. Bring the soup to a gentle boil, then lower the heat so it simmers steadily.
Simmer until tender. Partially cover the pot and cook for 18–22 minutes, stirring once or twice. The soup is ready for the next step when the potatoes are easily pierced with a knife and the carrots are tender. Avoid a hard boil, which can make the vegetables break apart before the flavors come together.
Blend part of the soup. Take the pot off the heat. Use an immersion blender to blend about one-third to one-half of the soup, leaving plenty of vegetable pieces intact. Alternatively, transfer a few cups to a blender, let the steam escape through the vent, cover the lid with a folded towel, and blend carefully in batches. Never fill a blender with hot soup to the top.
Add the milk and yogurt. Stir in the milk. In a small bowl, mix the yogurt with a ladleful of warm soup until smooth, then stir that mixture back into the pot. Warm over low heat for 2–3 minutes, stirring, until hot but not boiling. Boiling after adding yogurt can cause it to separate. Stir in the lemon juice and parsley, if using, then taste and adjust the salt and pepper.

Tips

Cut vegetables evenly. Pieces around ½ inch (1.25 cm) cook at a similar rate. Larger pieces may need extra simmering, while very small pieces can turn mushy.
Keep the finish smooth. Bring yogurt closer to room temperature and temper it with warm soup before adding. If you prefer, replace it with ½ cup (120 ml) evaporated milk; the soup will taste slightly richer and less tangy.
Adjust the thickness. For a thinner soup, stir in extra broth a little at a time. If it is too thin, blend another portion of the vegetables rather than adding more flour after cooking.
Choose broth thoughtfully. Low-sodium broth makes it easier to season accurately. If using regular broth, begin with less added salt and adjust at the end.

Serving Suggestions

Serve the soup hot in warmed bowls, with parsley, black pepper, or a few drops of olive oil on top. Crusty bread, toast, or simple crackers are useful for dipping. For a fuller meal, pair it with a green salad, a grilled cheese sandwich, or a roasted vegetable sandwich. Add toppings at the table so they stay crisp rather than softening in the pot.

Variations

Use vegetables that suit the season while keeping the total quantity close to the recipe: diced zucchini, cauliflower florets, peas, or chopped spinach all work. Add quick-cooking vegetables such as peas or spinach during the last 5 minutes; add firm vegetables with the potatoes. For a dairy-free version, use olive oil instead of butter and unsweetened, unflavored oat milk or soy milk in place of the dairy. Skip the yogurt or use an unsweetened dairy-free yogurt, adding it off the heat; the flavor and creaminess will vary by product. To make the soup gluten-free, replace the flour with 2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) cold water, then stir the slurry into the simmering soup and cook for 1–2 minutes before blending. The result will be glossy rather than flour-thickened.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered, shallow container. Store for 3–4 days. Reheat only the portion you need in a saucepan over medium-low heat, stirring often, until steaming hot; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not let the soup boil vigorously, as the dairy may separate. If reheating in a microwave, cover loosely, stir at intervals, and check the temperature in several places. Freeze for up to 2 months for best quality, ideally before adding the milk and yogurt; thaw overnight in the refrigerator, reheat, and stir in fresh dairy at the end. Dairy-based soup can change texture after freezing.

Frequently Asked Questions

Can I make this soup without a blender?
Yes. Mash a portion of the potatoes and vegetables against the side of the pot with a sturdy spoon or potato masher. The soup will be less uniform but still lightly creamy.

Can I use frozen vegetables?
Yes. Frozen green beans and corn can go straight into the pot. If using a mixed frozen vegetable blend, add it with the potatoes if the pieces are firm, or during the last 8–10 minutes if it contains small, quick-cooking vegetables.

Why did my soup turn grainy or separate?
The yogurt may have been cold when added, or the soup may have boiled afterward. Temper the yogurt with warm broth first and keep the finished soup over low heat. If slight separation occurs, whisk gently; avoid a hard boil.

Can I prepare it ahead?
Yes. Make the soup through the blending step, cool and refrigerate it, then reheat gently and add the milk, tempered yogurt, and lemon juice shortly before serving. Refrigerate within 2 hours of cooking.

What can I use instead of Greek yogurt?
Sour cream works in the same amount and gives a tangier finish. For a milder taste, use evaporated milk instead, or stir in a small amount of plain cream. Add any dairy off the boil to help prevent curdling.

How can I make it more filling?
Serve it with bread or add a drained can of white beans (about 1½ cups / 250 g) during the final 5 minutes. Beans make the soup heartier and can be lightly blended along with the vegetables.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).