Creamy Vegetable Soup Recipe

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Jamie Murphy Modified: March 22, 2022
Creamy Vegetable Soup Recipe

How To Make Creamy Vegetable Soup

Made with carrots, potatoes, and celery, this vegetable soup is a hearty meal fit for vegetarians. It’s cooked in broth with rice finished with sour cream.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 2tbspunsalted butter
  • 4medium carrots,chopped
  • 4stalkscelery,chopped
  • 1red onion,chopped
  • 8cupschicken broth,low sodium
  • 1tspkosher salt
  • ½tspcoarse ground black pepper
  • 2medium Yukon potatoes,chopped
  • 1cuplong grain rice,uncooked
  • 1cupsour cream


  1. In a large dutch oven, add the butter, carrots, celery, and red onion on medium heat. Cook for 8 to 10 minutes, stirring occasionally until translucent and just starting to brown.

  2. Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.

  3. Reduce heat to a simmer on medium-low and cook for 20 minutes (or until rice is tender).

  4. Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.

  5. Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined, and cook for an additional 5 minutes to heat through.


  • Calories: 315.07kcal
  • Fat: 11.76g
  • Saturated Fat: 5.99g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 3.66g
  • Polyunsaturated Fat: 0.98g
  • Carbohydrates: 42.16g
  • Fiber: 2.95g
  • Sugar: 7.44g
  • Protein: 10.01g
  • Cholesterol: 29.78mg
  • Sodium: 634.33mg
  • Calcium: 74.98mg
  • Potassium: 718.54mg
  • Iron: 1.33mg
  • Vitamin A: 336.40µg
  • Vitamin C: 14.80mg
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