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Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!

Creamy Vegetable Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Amy Duska


  • 8 cups chicken stock
  • 2 cups broccoli
  • 2 sweet potatoes peeled and chopped
  • 2 stalks celery chopped
  • 1 onion chopped
  • 4 carrots chopped
  • 1 clove garlic chopped
  • 1 cup non-dairy milk
  • cracked red pepper
  • cracked black pepper
  • salt and pepper to taste


  • Place the chicken stock and vegetables into a large stock pot.
  • Heat over medium high heat until it comes to a boil.
  • Turn heat down and simmer vegetables until they are fork tender. About 20 minutes.
  • Carefully transfer the mixture into a blender. Blend until smooth. I had to do this in batches and pour the blended mixture into a large bowl until everything was blended. Transfer the pureed vegetables back into the stock pot.
  • Add the non-dairy milk to the pureed vegetables, stir to combine and let heat through before serving.
  • Drizzle the top of each bowl with olive oil, cracked red and black pepper and chopped chives.
  • Serve with a side of toasted french bread or gluten-free bread.


Calories: 308kcal | Carbohydrates: 44g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 812mg | Potassium: 1185mg | Fiber: 6g | Sugar: 17g | Vitamin A: 19940IU | Vitamin C: 53.2mg | Calcium: 164mg | Iron: 2.3mg