Four Delicious Soup Recipes

Creamy Vegetable soup 2

With Mississippi giving us 73 degree weather, I found myself on Sunday afternoon thumbing through some online recipe pages looking for a new and different vegetable soup. As I jotted down four that looked really good to me, I thought they just may look really good to you, too. So, here y’a go –

Four homemade Vegetable Soups!

  1. For the first veggie soup, get ready…because it’s not brothy, but it’s (drum roll please) sooo savory & creamy!!! I’m mean, seriously, who doesn’t love a good hot bowl of any kind of creamy anything!?  Cream = deliciousness!!! And this one looked pretty amazing!


Creamy Vegetable Soup Recipe is one I found on Valentina’s Corner 

The Ingredients

  • 8 oz bacon, cooked
  • 1 carrot, sliced
  • 1/2 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups medium broccoli florets
  • 4 potatoes, cubed
  • 32 oz chicken broth
  • 1 cup water
  • 1 cup corn (canned or frozen)
  • 2 cups whole milk
  • 3 Tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 1/2 cup shredded mild cheddar cheese

The directions are not too time consuming at all, and if you have a dutch oven, then that’s all you’ll need. But be sure to check out the nutrition information at the end of Valentina’s recipe. If you are watching your cholesterol, then this may not be the recipe for you.


2. For the second vegetable soup, just look at it!! It looks like something that would keep the winter colds far far away! My gracious…I can almost smell it!


Vegetable Soup Recipe is one I found on Dinner, then Dessert.

The Ingredients 

  • 1/4 cup olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 large potato peeled and diced
  • 2 carrots sliced
  • 1 cup corn
  • 1 cup peas
  • 1 cup green beans chopped
  • 2 vine tomatoes diced
  • 4 cups chicken broth
  • 2 cups V-8 juice

Again, the directions aren’t too terribly time consuming, just a good bit of chopping, dicing and mincing. But one thing Sabrina (she’s the chef who created this recipe) suggests is this … if you want to make your soup in an instant pot:

  • Place all of your ingredients in the instant pot. Lock the lid and seal the pressure valve.
  • On manual mode, set the instant pot for 10 minutes on high. Let it release naturally.

She has so many suggestions in just how to jazz on this soup too:

  • To save time, you can substitute a drained can of diced tomatoes for hand-diced tomatoes in this homemade vegetable soup recipe.
  • Add browned ground beef, turkey, sausage, or cubed extra firm tofu to this recipe for a higher protein option. You can also use leftover Rotisserie Chicken!
  • Use vegetable broth instead of chicken broth to make this soup vegetarian. You can also change which broth you’re using depending on your flavor preference.
  • If you’re going to add leafy greens to the soup, like kale or spinach, add them about 20 minutes before you’re ready to serve.
  • Add some al dente pasta right before serving to add some carbs to this vegetable soup recipe.
  • This recipe is dairy free as-is, but you can add 3/4 cup of half and half or coconut milk just before serving for a creamy vegetable soup recipe.
  • Add a dash of cayenne pepper, diced jalapeno, or red pepper flakes to add some spicy seasoning to this soup.
  • For a thicker soup base, add 3-4 tablespoons of tomato puree.
  • Use a taco seasoning packet for a Tex-Mex veggie soup and serve with crunchy tortilla chips.

I can’t wait to make Sabrina’s Vegetable soup because for Rip and me, I’ll be adding more veggies like Kale and zucchini, more than likely a hand full of that dente pasta, and a wee bit of pepper flakes! This is the kind of soup that always needs some cornbread fritters on the side, too!


3. The third vegetable soup is literally one that I do believe will be my FIRST soup this October. The reason is because of how Rip is just trying to get his strength back from having 2 knee replacements and his body is needing serious nutrition. This vegetable soup is packed with some hearty health!!


Nutritious Vegetable Soup Recipe is one I found on The Cozy Apron.

The Ingredients

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 leeks (white part only), quartered and sliced thinly
• 3 carrots, peeled and diced small
• 3 parsnips, peeled and diced small
• 3 ribs celery, diced small
• 2 small red potatoes, peeled and diced small
• Salt
• Black pepper
• 1 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• 4 cloves garlic, pressed through garlic press
• 1 (14.5 / 411 gram) can whole tomatoes, drained and seeded, and diced small
• 6 cups vegetables broth or chicken broth
• 1/2 cup peas
• 1/2 cup corn kernels
• 1 1/2 cups finely chopped kale
• 1 tablespoon chopped, fresh parsley
• Small squeeze of lemon

The creator of this recipe also shared some great cooking tips:

  1. Saute the hard vegetables such as carrots, celery, parsnip along with aromatics like leeks, garlic or onion for a few minutes in the oil and butter, just until they begin to soften slightly. Then, sprinkle in your seasonings such as a pinch of dried herbs. You can also add in diced tomatoes at this time if you are using them.
  2. Add your stock or broth (either vegetable or chicken—your choice), and simmer for about 15-20 minutes with your lid askew or covering, just until the veggies are tender yet still have a bit of bite to them.


4. Lastly, we have what every man probably wants more than vegetable soup…vegetable beef soup! And this recipe was quick, easy and very full-bodied with beef!



Crock Pot Spicy Vegetable Beef Soup is one I found on Spicy Southern Kitchen.

The Ingredients

  • 1 medium onion, diced
  • 1 pound ground chuck (lean)
  • 1 (24-ounce) jar pasta sauce
  • 1 can beef broth
  • 1 cup water
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can Rotel tomatoes, undrained
  • 2 tablespoons ketchup
  • 2 russet potatoes, peeled and cut into chunks
  • 1 package (12-14oz bag) of frozen mixed vegetables
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper

This recipe calls for Rotel and crushed red pepper flakes. If you want to turn down the heat (the spice to this soup) I would choose one of the other because you already are putting in a can of diced tomatoes, so you could eliminate the Rotel tomatoes…or not use the red pepper flakes. Rip likes a little heat, but even this sounds like it may be too much. But once you follow the recipe for this soup, just keep in mind that it will need to cook on LOW for 8 hours. Put it on in the morning and it’s ready by supper time!

I hope you enjoy these recipes and if you have any you’d like for me to share right here on my blog, just send me photos and the recipe to and I will be happy to share!


Happy Cooking y’all!


Lisa Rippy

I’m Lisa Rippy, a happily married woman to my wonderful Rip. We have 5 children and we live right outside of Madison, MS. For as long as I can remember, I’ve always had a love for all things “homey” from decorating, simplifying, remodeling, organizing and simply turning a house into a "Home Sweet Home." My passion is helping families live the life they long for in the interior of their hearts and homes. It all requires thought, planning and work that Rip and I both love to do! But if there is anything at all I can do to help you and your home life, please reach out to me. Nothing would thrill me more than to inspire YOUR heart and home!

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