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Creamy vegetable soup recipe

Creamy vegetable soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A tasty and easy vegetable soup to make - delicious served with fresh bread!

49 people made this

IngredientsServes: 6

  • 2 medium onions, chopped
  • 2 cloves of garlic, crushed
  • 2 medium leeks, diced
  • 2 large potatoes, diced
  • 4 medium carrots, diced
  • knob of butter
  • 750ml vegetable stock
  • 750ml milk
  • mixed herbs and seasoning to taste

MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min

  1. Place onions, garlic, leeks, potatoes and carrots into a large pot with butter over medium heat. Sweat off until softened, about 10 to 15 minutes.
  2. Add the liquids (stock and milk) and simmer for approx 45 minutes.
  3. Add herbs and seasoning to taste and cook through for a further 10 minutes.
  4. Liquidise or use a hand held blender and then heat through once more.
  5. Serve with fresh bread and enjoy!

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Altered ingredient amounts.I used less milk and it was still as nice. I replaced 1/2 the milk with more water.-20 Jun 2011

very nice used more stock and used peas instead of leeks and used garlic granules and left it alone after putting the herbs in for 10 mins longer-15 Oct 2013

i've made this soup several times and it always curdles on me. Any suggestions-29 Mar 2015


Creamy Vegetable Soup

This Creamy Vegetable Soup is one of the first recipes we ever posted on our blog! This classic recipe is one of our very favorites, and has been a staple in our family for years. Loaded with tender vegetables in a tasty creamy broth, this soup will warm you from the inside and leave you feeling comforted and satisfied on a chilly day. Serve with some warm biscuits, our Homemade Crescent Rolls or a slice of our Honey Whole Wheat Bread. YUM!


Ratings & Reviews

Good for beginners

Beginning cooks (ages 6-8) can read the recipe and make this with a little help. Small kids like it as is. Older kids can add a lot of fresh ground pepper. Adults can add sri racha. This recipe is jus t the comfort-food, basic starting point. You can play with it (add an herb, curry, etc.) and have something different every week.

Creamy Vegetable Medley

Creamy Vegetable Medley

This is a very tasty and simple recipe. I am not a big fan of celery, but the Cream of Celery Soup compliments the taste of the other vegetables very nicely. Especially thinking of you Dads cooking f or the kids: buy pre-cut pre-washed fresh broccoli, carrots, cauliflower along with the other ingredients listed and nothing can be so simple to prepare and taste so good.

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Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.

Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet 5 to 10 minutes.

Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).

Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork about 15 minutes.

Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.


A NOTE ON STOCK POWDERS AND MSG

Vegeta contains MSG which is a food additive. In years gone by, there has been the misconception that MSG is “bad for you”. MSG is one of the most extensively researched food additives and studies show that MSG does not contain anything that is specifically harmful to you. However, there are people who are sensitive to it, just like with many foods like peanuts.

Here is some information on this topic from the Food Authority of NSW, Australia, and here is some more information on Vegeta, including other recipes I use it in!


Creamy Chicken and Vegetable Soup

This Creamy Chicken and Vegetable Soup uses milk instead of cream for a lighter dinner!

January is soup-month like no other!

I'm trying to get better at keeping up with seasonal/holiday trends this year. In the past I've been known to just about get a couple of recipes out, right at the last minute. That or forget entirely.

Not because I hadn't thought about it, but more because I'd either thought about it too late, or had already filled up my schedule with other stuff I wanted to make (often off-season recipes that I was craving).

Since Chris has been working with me, he's helped to really get me thinking about planning ahead.

I can't deny, I was a little disgruntled at first. After all , planning is my thang .

I've always worked out basic yearly targets, then split those down into monthly targets, and then I've planned my weekly plan in with absolute precision (check out my post on Living the Blog about how I plan my weekly blogging timetable). It's good, it's fun (well, if you like planning this is . ) and it works!

However, Chris is like Nicky-the-crazy-organised-planner Mark II (or maybe even Mark M! That's 1000 in Roman numerals btw. I had to look that up.)

He was cracking the whip, making sure I planned in three, four or even five pieces of Halloween/Thanksgiving/Christmas content in plenty of time for you guys. Which, as it turned out, was good for me too. And once it was published, I felt enormous satisfaction that I was making useful content.

So I've no doubt I'll be planning more seasonally-correct meals this year, but much like my diet, I'm sure there'll be blips along the way (I'm trying my best not to publish my nougat cookies so close to Christmas, when everyone is being good. I'll hold out for as long as I can!).

In the meantime, I've got more soups, curries and a few Chinese New Year recipes coming up soon!


HOW TO MAKE CREAMY VEGETABLE SOUP

  • In a large dutch oven add the butter, carrots, celery and red onion on medium heat and cook until translucent and just starting to brown.
  • Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
  • Reduce heat to a simmer on medium low and cook until rice is tender.
  • 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.
  • Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined and cook and heat through.

VARIATIONS ON CREAMY VEGETABLE SOUP

  • Veggies: You can add almost anything to this soup based on your mood. I’d recommend trying sweet potatoes, zucchini, green beans, butternut squash, or any variety of different onions, from green onions to red onions.
  • Vegan: This creamy soup is already gluten-free, but you can also make it vegan friendly. Replace the sour cream with coconut yogurt or almond milk yogurt and exchange chicken stock for vegetable stock and the rest of the recipe is good to go.
  • Spices: You can change the entire flavor of the soup by changing the spices you use. Try sprinkling in some black pepper, red pepper, a few cloves garlic, paprika, or even nutmeg.
  • Toppings: Soup is even better with cheese. Try sprinkling a handful of parmesan cheese or even cheddar cheese to give the creamy soup and even creamier, richer flavor.

HOW LONG IS CREAMY VEGETABLE SOUP GOOD?


Recipes: Three creamy vegetable soups with a twist: no dairy necessary

Harissa-Spiced Cauliflower-Almond Soup. Connie Miller of CB Creatives

When hearty winter vegetables are pureed into smooth, creamy soups, they’re often weighed down by too much butter or cream, which can dull the flavors. But around the world, many cooks still produce rich, creamy soups in other ways — no dairy required. Pureed pumpkin seeds and barely cooked zucchini create an intensely creamy, bright green soup, which we flavor with dill and top with more seeds for texture. Almonds lend body and fruity flavor to a harissa-spiced cauliflower soup, which we brighten with fresh cilantro and lemon juice. And an unusual combination of rosemary and ginger pairs deliciously with the natural sweetness of carrot and onion, which we shred to speed cooking and make pureeing a breeze.

1. Harissa-Spiced Cauliflower-Almond Soup

Makes 4 to 6 servings

Almonds toasted in olive oil with harissa (use the spice blend, not the paste) serve double duty here, first as a base for the flavor-packed vegetarian soup and then as a garnish that adds contrasting texture. Simmered and pureed with tender cauliflower, the nuts add a unique richness and body. If you own an immersion blender, the soup can be pureed directly in the pot.

½ cup extra virgin olive oil

2 tablespoons harissa spice blend

1 medium yellow onion, chopped

2½-pound head cauliflower, trimmed and cut into 1-inch chunks

1 cup lightly packed fresh cilantro, chopped

In a large pot, cook the oil, almonds, and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the cilantro and the reserved almond mixture.

Carrot Soup With Rosemary and Ginger. Connie Miller of CB Creatives

2. Carrot Soup With Rosemary and Ginger

The unusual combination of rosemary and ginger is delicious with the sweetness of carrots. We shred both the carrots and the onion so the vegetables soften quickly and puree easily. Use the large holes on a box grater or, for speed, the shredding disk of a food processor. If you own an immersion blender, use it to puree the soup directly in the pan.

1½ pounds carrots (5 or 6 medium), peeled and shredded

1 medium yellow onion, shredded

2 cups carrot juice, plus more if needed

1-inch piece fresh ginger, peeled, cut into 2 coins, and smashed

Greek yogurt or sour cream, to serve

In a large saucepan, heat the oil until shimmering. Add the carrots, onion, and ½ teaspoon salt, then cook, stirring, until lightly browned. Add the juice, rosemary, and ginger, then simmer, covered, until tender. Off heat, discard the rosemary and ginger. Using a blender, puree until smooth, then return to the pan. If desired, thin with additional carrot juice. Reheat, then season with salt. Serve topped with yogurt or sour cream.

Creamy Zucchini and Pumpkin Seed Soup. Connie Miller of CB Creatives

3. Creamy Zucchini and Pumpkin Seed Soup

At Restoran August in Varazdin, Croatia, chef Goran Jelusic taught us this simple soup. It gets its richness from toasted pumpkin seeds that are simmered then pureed with zucchini together they yield a silky, velvety texture. Fresh dill and lemon zest lift and brighten the flavors.

Our inspiration recipe uses pumpkin seed oil if you can find it, use it in place of the olive oil — it will heighten the nuttiness of the toasted seeds. Vegetable broth and chicken broth work equally well here, so use whichever you prefer.

Avoid overcooking the zucchini. A brief simmer is key for vivid flavor and color. Be sure to blend the soup mixture in batches. If the blender jar is too full, the steam may loosen the lid and cause splattering.

3 tablespoons extra virgin olive oil or pumpkin seed oil

1 medium yellow onion, halved and thinly sliced

Kosher salt and ground black pepper

2 tablespoons all-purpose flour

2 pounds zucchini, trimmed, halved lengthwise, and cut into ½-inch pieces (7 cups)

1 bunch fresh dill, stems and leaves chopped, reserved separately

1 quart low-sodium vegetable or chicken broth

1 teaspoon grated lemon zest, plus 1 lemon cut into wedges

Crème fraîche, to serve (optional)

In a large Dutch oven over medium heat, combine the oil and pumpkin seeds. Cook, stirring often, until fragrant and lightly toasted, about 5 minutes. Using a slotted spoon, transfer to a small bowl set aside.

To the pot over medium heat, add the onion and 1 teaspoon salt. Cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add the flour and cook, stirring constantly, until evenly moistened, about 1 minute. Add the zucchini and dill stems, stirring well, then stir in the broth and 2/3 cup of the toasted pumpkin seeds. Bring to a boil over medium-high heat, then reduce to medium and cook, uncovered and stirring, at a vigorous simmer, until the zucchini is translucent, 5 to 10 minutes.

Remove the pot from the heat and cool for 5 minutes. Using a blender and working in batches so the jar is never more than half full, puree until smooth transfer each batch to a large bowl.

Wipe out the pot, then pour in the puree. Cook over low, stirring often, until heated through, about 5 minutes. Off heat, stir in the dill leaves and lemon zest, then taste and season with salt and pepper. Ladle the soup into bowls, dollop with crème fraîche (if using), and sprinkle with the remaining 1/3 cup pumpkin seeds. Serve with lemon wedges.


How to Make a Creamy Vegetable Soup Without a Recipe

Weeknight soup dinners are more achievable than you think.

No other food can elevate your mood the way that soup does, as it literally makes you feel all warm and fuzzy inside. So, on the days that your nose and fingertips feel borderline frostbitten and/or you’ve had a less-than-desirable day at work, a soothingly smooth bowl of soup can be everything you need to make it all feel better.

There are a few solid reasons why pureed soup should be on your radar during the colder months. For starters, it will change your mind about pouring soup from a can once you realize how uncomplicated it is to make a silky bowl from scratch. You can virtually use just about any vegetable (or combination of veggies) to make the soup. If carrots, broccoli, and asparagus tickle your fancy, they are all qualified soup candidates. For an added dose of convenience, you can even utilize frozen vegetables to achieve the ultimate soup glory.

My journey down pureed soup lane started when I had an overload of tomatoes and needed to use them before they spoiled. I cranked up my oven to 375ଏ, sliced the tomatoes into chunks, and roasted them with a few sprigs of thyme, garlic cloves, and a quartered small onion. With a quick whirl in the blender, the subtle sweetness and tang of the tomatoes turned into perfect bowl of creamy tomato soup. I stirred in a little warm cream and pesto sauce for the finishing touch and quickly found myself in soup heaven. I realized that this could be easily replicated with other vegetables, and immediately began plotting out future pureed soup endeavors. Here are a few easy-to-follow guidelines on how to make pureed soup without a recipe.

Pick Your Produce

You have a lot to choose from this time of year, so choose a veggie that you really enjoy. Many grocery stores carry pre-cut bags of butternut squash and cauliflower so you don’t have to prep them yourself. You can also use greens like spinach (best with frozen spinach) or kale. Beans are also great food to utilize in soup, in addition to or instead of vegetables. Simply soak a cup of dried black beans, cannellini beans, or lentils overnight, to have them ready to simmer on the stove the next day. If you’re in a hurry, you can also opt for canned.

You can prep your vegetables in a few different ways to make them easy to blend into a velvety soup. For vegetables that soften easily when cooked (greens, in particular), I recommend sautéing them in oil first until wilted. For an added kick of warm, herby flavor, add any dried spices such as thyme, oregano, or coriander at this time. Starchy vegetables like potatoes and yams can be boiled in water until tender and strained be sure to heavily salt the water. For the vegetables that cannot withstand a rapid boil, such as broccoli, try steaming them instead. I like to roast my veggies (as I did with the tomatoes) because the process creates concentrated flavors and releases natural sugars when the veggies caramelize under high heat.

WATCH: How to Make Butternut Squash Soup

Blend

The next essential step to actualizing your dreamy pureed soup is to blend your cooked vegetables with a warm liquid. Depending on your preferences and what you have on hand, you can choose between broth (chicken, vegetable, or beef), water, or a mix of the two. (This allows you to better control the sodium levels in your food.) In a separate pot or microwaveable bowl, warm your liquid of choice, and carefully pour it into a high-powered blender along with your vegetables. Blend on the highest speed until your mixture is smooth. The warm liquid is key because it will keep your soup heated while blending it. However, when blending with heated ingredients, be sure to remove the center piece of the of blender lid to allow steam to escape. Cover the opening with a clean towel to avoid hot soup spatters. It&aposs also smart to work in batches to prevent your blender from overcrowding. If you don’t feel like dealing with a clunky blender, an immersion blender will also do the trick.

Remember, you have control over the texture of your soup. If you like your soup on the heartier side, gradually add your liquid until it reaches the desired consistency. However, if your soup turns out thinner than you intended, adding a few slices of avocado is a great trick to thicken your soup without impacting the flavor. Once your soup is pureed to your liking, add additional salt and black pepper to taste. You may also want to consider stirring in a few tablespoons of heavy cream or coconut milk to create a silky richness. Now, pour the mixture straight from your blender into a bowl and immediately enjoy a warm spoonful of smooth, creamy soup. If your soup has lost some of its heat, pour the soup into a saucepan and warm it on the stove.

I𠆝 advise you to have your rubber spatula handy to scrape out any remaining soup trapped at the bottom of your blender. You don’t want any of that velvety goodness to go to waste.


Directions

Combine the onion, sweet potatoes, red potatoes, and zucchini in the crock pot with the melted butter. Stir to coat the veggies in the butter.

Add the garlic, broth, corn, and seasonings. Stir.

Cover the crock pot and cook on low heat for 6 hours or until the potatoes are soft. Stir in the cream and turn the crock pot to high heat. Let cook for 15 minutes (watch so it doesn't boil) to heat through.