Recipe

Homestyle Vegetable Soup (Smooth)

Cozy, blended veggie soup with a velvety texture, bright flavor, and pantry-friendly ingredients. A weeknight win that tastes like it simmered all day.

By Matt Campbell

•

4.8

A steaming bowl of silky smooth vegetable soup topped with olive oil and cracked black pepper on a wooden table with a spoon nearby

Jump to Recipe

Some soups are chunky, rustic, and proud of it. This one is the opposite. It is silky, smooth, and spoon-coating in the best way, like a warm blanket that also happens to be packed with vegetables.

Think of it as the homestyle vegetable soup you grew up with, but blended into something a little more luxurious. The not-so-secret trick is simple: a potato plus a quick blend gives you that creamy body without turning it into heavy cream soup. We build flavor the easy way too, with sautéed aromatics, tomato paste, a solid broth, and whatever vegetables need a plan. You can keep it vegan, you can add a swirl of dairy, you can toss in beans, you can make it your fridge clean-out moment. Just promise me you will taste as you go.

A pot on the stove with sautéed onions, carrots, and celery softening and turning glossy in olive oil

Why It Works

Velvety texture without fuss: Potatoes and a quick blend give you that smooth, creamy body with minimal ingredients.
Real vegetable flavor: Sautéing the onions, carrots, and celery first builds a sweet, savory base that makes the soup taste like more than just blended broth.
Bright finish: A splash of lemon (or vinegar) at the end wakes up everything so it tastes fresh, not flat.
Flexible and forgiving: Use what you have. This recipe welcomes extra zucchini, a lonely parsnip, or that half bag of frozen peas.

Pairs Well With

Grilled cheese with sharp cheddar
Garlic butter toast or crusty sourdough
Simple green salad with lemon vinaigrette
Roasted chickpeas for crunch on top

Storage Tips

How to Store and Reheat

Fridge: Cool quickly, then store in an airtight container for up to 4 days. The soup will thicken as it sits. That is normal and honestly kind of nice.
Freezer: Freeze in containers or zip-top bags (laid flat) for up to 3 months. Leave a little headspace since soup expands.
Reheat: Warm on the stovetop over medium-low, stirring often, until steaming hot. If it looks too thick, add a splash of broth or water until it is back to silky.
Texture tip: If you added dairy, reheat gently to keep it smooth.

Common Questions

What makes this soup silky without cream?

Two things: potatoes (they blend into a naturally creamy base) and blending while the soup is hot so everything blends up extra smooth and stays velvety. You can still add cream, but you do not need it.

Do I need an immersion blender?

It is the easiest option, but a countertop blender works too. Blend in batches and do not fill the blender more than halfway. Vent the lid (remove the center cap if yours has one) and cover with a towel so steam can escape.

How do I make it more filling?

Add white beans, lentils, shredded chicken, or a handful of small pasta after blending. If you add pasta, keep the simmer gentle so the soup stays smooth.

My soup tastes a little flat. How do I fix it?

Add a pinch more salt first. Then add acid (lemon juice or vinegar). If it still feels sleepy, add a tiny bit more tomato paste or a dash of smoked paprika.

Can I use frozen vegetables?

Yes. Use frozen cauliflower, peas, green beans, corn, or a mixed blend. Add frozen veg near the end so it stays bright and does not taste overcooked.

Will this be completely smooth if I add peas?

Peas are optional and they add a little pop of texture. If you want the soup to stay fully silky, either skip them or blend them in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large soup pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or spatula
Immersion blender (preferred) or countertop blender
Measuring cups and spoons

This soup is my reset button recipe. The kind I make when the fridge is full of good intentions and random vegetables that need a plan. I started blending my homestyle veggie soup on a whim one night because I wanted comfort without chewing through half a mirepoix. The result was smoother, richer, and honestly more addictive. Now it is my go-to move when I want something that feels cozy and a little fancy, but still very much weeknight energy.

Homestyle Vegetable Soup (Smooth)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 bowls (about 10 to 12 cups)

Ingredients

2 tbsp olive oil
1 medium yellow onion, chopped (about 1 to 1 1/2 cups)
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp smoked paprika (optional, but recommended)
1 medium russet potato, peeled and diced (about 1 1/2 cups)
1 medium zucchini, chopped (about 1 cup)
2 cups chopped cauliflower florets (fresh or frozen)
4 cups low-sodium vegetable broth (or chicken broth)
1 cup water (use all of it if needed to help cover the vegetables)
1 tbsp lemon juice or 2 tsp apple cider vinegar, to finish
1/2 cup frozen peas (optional, for a little texture or blend them in)
To serve: olive oil, chopped parsley, grated Parmesan (optional) or nutritional yeast, croutons

A wooden cutting board with chopped onion, sliced carrots, celery, and minced garlic ready for soup prep

Instructions

Sauté the base. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 7 to 9 minutes, stirring often, until softened and lightly golden at the edges.
Wake up the garlic and tomato paste. Add garlic and cook 30 seconds. Stir in tomato paste, salt, pepper, thyme, oregano, and smoked paprika. Cook 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet.
Add the vegetables and broth. Add potato, zucchini, and cauliflower. Pour in broth, then add up to 1 cup water as needed so the vegetables are mostly covered. Bring to a simmer. Cover, reduce heat to medium-low, and simmer 18 to 22 minutes, stirring once or twice, until the potato and cauliflower are very tender.
Blend until silky. Turn off the heat. Use an immersion blender to blend directly in the pot until completely smooth. If using a countertop blender, blend in batches and do not fill it more than halfway. Vent the lid (remove the center cap if you have one) and cover with a towel so steam can escape.
Adjust the texture. If the soup is thicker than you like, stir in a little more water or broth, 1/4 cup at a time, until it is smooth and spoonable.
Finish with brightness. Stir in lemon juice (or vinegar). Taste and adjust salt and pepper. If using peas, stir them in now and let the residual heat warm them through for 2 minutes. For fully silky soup, blend the peas in instead.
Serve. Ladle into bowls and top with a small drizzle of olive oil, parsley, and Parmesan (optional) or nutritional yeast to keep it vegan. Add croutons if you want crunch, and I do.

A hand blending smooth vegetable soup in a pot with an immersion blender creating a creamy, velvety texture

Nutrition information is estimated.

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