cream of vegetable soup recipe
The Best cream of vegetable soup recipe
The health benefits are easy to see too. Itās loaded with vegetables, which means more vitamins and fiber without the heavy, creamy heaviness of traditional soups. I usually make a big batch on Sundays so we have it ready for the weekāit reheats beautifully and holds up well in the fridge. Plus, itās so easy to customize. Swap in whatever veggies youāve got on hand, add a little extra chicken broth for depth, or even a splash of cream for a richer taste if you like. Itās the kind of recipe that feels like a win every time, whether youāre feeding a crowd or just making dinner for the family.
Classic Cream of Vegetable Soup
A comforting, creamy soup made with a mix of seasonal vegetables, rich tomato sauce, and a touch of cream for a velvety texture. Perfect for chilly evenings.
š„Ingredients
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 4 cups vegetable broth
- 1 can (14.5 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup heavy cream
- 1 cup milk (or unsweetened almond milk for a lighter option)
- 1 tbsp butter
- Salt and black pepper to taste
šØāš³Directions
-
1
In a large pot, sautƩ the chopped onion in butter over medium heat until soft, about 5 minutes. Add the chopped carrots and cook for another 5 minutes until slightly tender. -
2
Stir in the diced potatoes, vegetable broth, crushed tomatoes, garlic, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the vegetables are tender. -
3
Remove the bay leaf. Use a food processor or blender to puree half of the soup until smooth. Return the pureed portion to the pot and stir in the heavy cream and milk. Simmer for 5 minutes to thicken slightly. -
4
Season with salt and black pepper to taste. If you prefer a smoother texture, strain the soup through a fine-mesh sieve to remove any remaining bits.
š§Equipment
- Large pot
- Food processor or blender
- Fine-mesh strainer
šNutrition Facts (per serving)
šNotes
- For extra richness, stir in a splash of cream at the end.
- Add a pinch of nutmeg or a dash of Worcestershire sauce for depth of flavor.
- Serve with crusty bread or a side salad to round out the meal.
Watch Video Of How Classic Cream of Vegetable Soup Works
ā Frequently Asked Questions About Cream of Vegetable Soup
How do I adjust the soupās thickness?
Use a potato ricer or the fine setting of a food mill to blend the soup smoothly if itās too chunky. For a creamier texture, strain the soup through a fine-mesh sieve, or add a splash of milk or heavy cream at the end if you prefer a richer consistency.
Can I substitute any vegetables for the standard mix?
Yes, but keep the balance of flavors in mind. Swap in seasonal or starchy veggies like butternut squash, sweet potatoes, or carrots for a sweeter profile. Avoid overly bitter or pungent veggies (like Brussels sprouts or broccoli) unless you trim the raw flavor with extra onions or garlic.
Why does the soup taste bland?
A few common fixes: Boost the flavor with a pinch of salt (start smallātaste as you go), add a splash of broth or a splash of cream, or stir in a teaspoon of soy sauce or Worcestershire sauce for depth. If youāre using fresh herbs like parsley or basil, ensure theyāre finely chopped and cooked in.
How long can I store the soup?
Keep the soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in single-serving portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop, stirring occasionally until hot through.
