Dutch Oven Creamy Winter Vegetable Soup

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
creamy winter vegetable soup with pesto

Wintertime is a great time to break out your Dutch oven and make some warm, comforting soups. This Creamy Winter Vegetable Soup is perfect for cold weather. It’s full of nutritious vegetables that are in season in winter and it’s sure to fill you up without weighing you down. Plus, since it’s cooked in a Dutch oven, it’s easy to make with minimal effort needed from you!

A Simple Soup with Seasonal Ingredients

As the temperatures drop and the days get shorter, it’s time to start thinking about warm, hearty dishes that will keep you nice and cozy. One of the healthiest and easiest meals to make is a soup made with seasonal winter vegetables. Not only is this meal incredibly delicious, but it’s also packed full of nutrients that can help you stay healthy during the colder months.

The vegetables you use in your soup will depend on what is in season near you. Some popular seasonal vegetables for winter include carrots, potatoes, turnips, leeks, onions, celery root, parsnips, Brussels sprouts, butternut squash and kale. In our soup, we use a combination of onions, carrots, celery, parsnips, rutabaga and butternut squash.

There are so many ways you can incorporate seasonal winter vegetables into soups that will keep you warm while providing an abundance of nutritional benefits at the same time! Whether you like creamy veggie soups or light broths with just a hint of spice, there’s something out there for everyone. So don’t be afraid to get creative with your ingredients this season – who knows what kind of tasty treats await you!

How to Make Winter Vegetable Soup

Once you have your selection of vegetables gathered up from the farmer’s market or grocery store, it’s time to start prepping them for your soup. First off, give each veggie a good wash under cold running water before peeling away any skins or outer layers (if necessary). Then chop all of your vegetables into small cubes so they will cook evenly when added to the pot.

Next up is cooking your chopped veggies. Heat olive oil in a Dutch oven or pot over medium-high heat, then cook chopped onions, sliced carrots and diced celery for five minutes. Add minced garlic, fresh rosemary and thyme, black pepper, peeled and sliced parsnips and rutabaga, chopped butternut squash and black pepper. 

Once that’s done, pour some vegetable broth into the pot and bring it all to a boil. Once boiling, reduce heat to a lower setting and cover with a lid. Allow the mixture to simmer until all veggies are tender (about 35 to 45 minutes).

Once the vegetables are nice and soft, blend the mixture using a blender or immersion blender. Stir in some nonfat milk for extra creaminess, then divide the soup among four bowls. Serve each bowl with a swirl of pesto for extra flavor and a beautiful presentation.

This recipe makes four servings. Each serving contains 273 calories. If you’re on a Nutrisystem weight loss plan, you can log it in the NuMi app as half of a SmartCarb, half of a PowerFuel, two Extras and one and a half Vegetable servings.

Leaf Pro Tip: If you want this recipe to count as a full SmartCarb, you can enjoy your serving of soup with a quarter-cup of brown rice, quinoa or beans. Add one ounce of chicken breast or turkey to the soup if you want it to count as a full PowerFuel serving.

More Healthy Soup Recipes

Servings: 4

Calories per Serving: 273

On Nutrisystem, Count As: ½ SmartCarb, ½ PowerFuel, 2 Extras and 1½ Vegetables


  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 2 tsp. fresh chopped rosemary
  • 2 sprigs fresh thyme
  • 1 cup parsnip, peeled and sliced
  • 1 medium rutabaga, peeled and chopped
  • 2 cups butternut squash, chopped
  • ½ tsp. black pepper
  • 1 cup vegetable broth, low sodium
  • 1 cup nonfat milk
  • ¼ cup pesto sauce


  1. Heat olive oil in a Dutch oven or pot over medium-high heat.
  2. Add onion, carrots and celery. Cook for 5 minutes.
  3. Add garlic, rosemary and thyme. Mix well.
  4. Add parsnip, rutabaga, butternut squash, pepper and vegetable broth.
  5. Heat to a boil, then turn down to a simmer and cover with a lid. Let it simmer for 35-45 minutes, until vegetables are soft.
  6. Blend using a blender or an immersion blender. If using a regular blender, return soup to pot.
  7. Stir in milk.
  8. Serve with a swirl of pesto.
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