This 9-ingredient Creamy Vegetable Soup is a simple soup recipe made without dairy, yet packed with all the flavor. This recipe also offers you a lot of options: use fresh or frozen vegetables, prepare it for later and stock your freezer, or you can add your favorite protein to make it a well-rounded meal. Any way you make it, this dairy-free Creamy Vegetable Soup always tastes fantastic.

How do you thicken soup without cream?

That’s easy! Just use a can of coconut milk.

Make sure to use full-fat coconut milk. Full-fat, canned coconut milk includes both the milk and the cream. You need the coconut cream to help thicken the soup.

Can I use frozen vegetables?

I always prefer using fresh vegetables. However, if you’re in a situation where you can only access frozen vegetables, then you can absolutely use frozen. Because this is a pureed soup, no one will be able to guess that the vegetables weren’t fresh. Frozen vegetables retain their flavor and nutrient density so they’re also just as healthy as using fresh veggies.

creamy vegetable soup

How to turn this pureed soup into a meal

To make this soup into a meal, you can add your favorite protein. Fish and shrimp are excellent additions, or you could use any protein you have on hand including chicken, beef, or pork. Using crispy bacon crumbles as your protein of choice will make an incredible tasting garnish!

If you’re using shrimp, add them to the boiling soup to keep it a one-out meal. They will cook in a few minutes depending upon the size and thickness.

Only the Best Ingredients

I only want to use quality ingredients in my recipes. While sometimes we can’t avoid canned vegetables, they’re really not too nutritionally different from the fresh alternatives, so as long as they’re organic, non-GMO canned foods, you’ll be set for success! Let’s look at some of my favorites…

Celery & Carrots

You’ll find these versatile vegetables in many soup recipes because they’ve always been inexpensive and flavorful options with a great texture! Celery is always easy to find fresh, and you can get your hands on fresh, frozen, or canned carrots any time of the year.

Celery is a low-glycemic, prebiotic food that helps keep you full and provides your body with many vitamins and minerals. While carrots are an incredible source of beta carotene, a potent antioxidant, and they’ll help you meet daily fiber goals.


This strong-flavored addition to Creamy Vegetable Soup may seem like an extraneous element, yet garlic actually packs a ton of benefits into such a small root. Garlic can support the immune system by stimulating certain cells, and also helps your body balance cytokine production to promote healthy cell-signaling pathways.

Bone Broth

I’ve boasted about this nutritional powerhouse many times before. It’s delicious, it’s nutritious, and you can find it on shelves in stores everywhere! Plus, if you can’t find it in the aisles of your local supermarket, you can make it at home using two different strategies: use this recipe and slow cook a chicken carcass, or use my Bone Broth Collagen Powder.

Bone broth nourishing food that can help support your immune system, promote a healthy gut barrier, and optimize skin, hair, and nail health because bone broth is naturally full of collagen and amino acids — the building blocks of protein!

All of these ingredients are perfect in this recipe for Creamy Vegetable Soup, along with some other essentials including full-fat coconut milk (for the creamy texture). They’ll fuel your body and keep well in the fridge or freezer.

What is the best way to freeze soup?

The best way to freeze the soup is to let it cool slightly then pour it into mason jars.

Liquid expands as it freezes and a rapid change from hot to cold can break the glass. Make sure to leave about 1 inch of space and place the mason jars in the fridge to cool completely before transferring to the freezer. This will prevent the glass from breaking.

Alternatively you could also store this soup in freezer safe reusable silicone bags.

How to Make the Easiest Creamy Vegetable Soup

Start by caramelizing the onions in your stock pot then add celery and carrots and continue to saute. Finally add the minced garlic and cook for another few minutes.

Add the sweet potatoes bone broth and salt to the stock pot bring to a boil for 10 minutes until all the vegetables are tender. Add the can of coconut milk to the pot and remove from the stove.

Ideally you can use a hand or immersion blender to puree the soup in the stock pot. If you don’t have an immersion blender carefully ladle the soup in batches into a stand blender and puree until smooth. When using a stand blender allow the soup to cool slightly beforehand so the heat from the soup does not pop the lid off the blender carafe.

When you’re ready to serve your Creamy Vegetable Soup soup pour it into bowls and garnish as desired. I like to add fresh or dried herbs a squeeze of lemon flakey sea salt and fresh ground pepper.

Tips for making the best Creamy Vegetable Soup

  • Make sure to use full-fat coconut milk.
  • An immersion or hand blender makes this recipe especially easy. There’s less dishes, it’s faster, and it keeps this a one pot meal.
  • Make sure to prep all the ingredients in advance. This ensures that you can give your full attention to the pot on the stovetop.
If you like this recipe then you’ll love these simple soup recipes:
Easiest Creamy Vegetable Soup

Easiest Creamy Vegetable Soup

Easiest Creamy Vegetable Soup





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  • 2 29.574 tbsp ml coconut oil or avocado oil
  • 1/2 onion chopped
  • 1 carrot chopped into about 1/3 cup
  • 1 sweet potato chopped and steamed
  • 2 2 cloves garlic peeled and minced
  • 4 960 cups ml bone broth
  • 2 9.858 tsp ml sea salt
  • 14 414.036 fl oz ml full fat coconut milk
  • fresh herbs for garnish (optional)
  • lemon juice for garnish (optional)



  1. Heat oil in a large stock pot over medium heat.
  2. Add chopped onions to the pot, and cook for about 10 minutes until the onions are golden brown. Stir the onions periodically to keep them from burning.
  3. Add chopped celery ribs and carrots to the pot, and saute with the onions for another 10 minutes.
  4. Next, add the minced garlic cloves to the pot, and saute for 2-3 minutes.
  5. Add steamed sweet potatoes, bone broth, and sea salt to the stock pot, and cook for 10-15 minutes until all vegetables are tender. Add the coconut milk and remove from heat.
  6. When all the vegetables have cooked through, use a hand or stand blender to puree the soup. If you use a stand blender, allow the soup cool slightly before blending. You will need to blend it in batches.
  7. To serve, pour the soup into bowls and garnish as desired.