Cream of Vegetable Soup is a comforting and versatile dish perfect for any meal, offering a nourishing way to enjoy a medley of fresh vegetables in a velvety smooth broth. This simple, yet incredibly satisfying recipe is your go-to for a quick, healthy, and budget-friendly meal solution.
Key Ingredients for Cream of Vegetable Soup:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups mixed vegetables (e.g., carrots, celery, potatoes, peas, broccoli florets, cauliflower florets – fresh or frozen works well)
- 4 cups vegetable broth (low sodium preferred)
- 1 cup milk (dairy or non-dairy like almond or oat milk)
- 1/4 cup heavy cream (optional, for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley or chives, for garnish (optional)
How to Make Cream of Vegetable Soup:
This Cream of Vegetable Soup is a delightful journey of simple flavors coming together effortlessly. It’s incredibly easy to make, deeply satisfying, and packed with wholesome goodness. The creamy texture, achieved with just a touch of milk (or cream!), beautifully complements the tender, vibrant vegetables. Preparation time is approximately 15 minutes, with a cooking time of about 25-30 minutes, making it a perfect weeknight wonder.
Step-by-Step Instructions:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Vegetables and Broth: Add your chopped mixed vegetables to the pot. If using frozen vegetables, you can add them directly without thawing. Pour in the vegetable broth, ensuring the vegetables are mostly submerged.
- Season and Simmer: Stir in the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- Blend to Creaminess: Once the vegetables are tender, carefully transfer the soup to a blender. You can do this in batches if your blender is small. Alternatively, use an immersion blender directly in the pot. Blend until the soup reaches your desired level of smoothness. If you prefer a chunkier soup, blend only half of it and return the pureed portion to the pot with the remaining vegetables.
- Add Dairy and Finish: Return the blended soup to the pot (if using a countertop blender). Stir in the milk, and if using, the heavy cream. Heat the soup gently over low heat for another 5 minutes, stirring occasionally. Do not boil after adding the milk and cream, as it can cause it to curdle.
- Taste and Adjust: Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot Cream of Vegetable Soup into bowls. Garnish with fresh parsley or chives, if desired.
Why You’ll Love This Cream of Vegetable Soup:
You’ll adore this Cream of Vegetable Soup for its incredible versatility and comforting embrace. The star is its luxuriously smooth texture, a velvety canvas showcasing the natural sweetness of the mixed vegetables without being heavy. Making this at home is significantly more budget-friendly than store-bought canned versions, allowing you to control the quality of ingredients and avoid excess sodium. The ability to customize with your favorite seasonal vegetables, and finish with delightful toppings like a swirl of cream, crispy croutons, or a sprinkle of cheese, truly elevates this humble dish into something extraordinary.
Think of it as a more wholesome and satisfying answer to a classic canned cream of mushroom soup, offering a lighter yet equally comforting experience. It’s a perfect way to sneak in extra veggies for picky eaters or for a nourishing meal on a chilly evening. Are you ready to transform simple ingredients into a bowl of pure comfort? Give this easy Cream of Vegetable Soup a try today – your taste buds and your wallet will thank you!
Storing and Reheating Tips:
Leftover Cream of Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before sealing the container. When reheating, it’s best to do so gently over low heat on the stovetop, stirring frequently, until heated through. If the soup appears too thick, you can add a splash of milk or vegetable broth to thin it to your desired consistency. Avoid boiling the soup after adding milk or cream, as this can cause it to separate.
For longer storage, you can freeze Cream of Vegetable Soup. Allow the soup to cool completely, then ladle it into freezer-safe containers or bags, leaving about an inch of headspace for expansion. Frozen soup can be kept for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat as directed above. Alternatively, you can reheat directly from frozen over low heat, stirring often, though it may take longer.
Final Thoughts:
This Cream of Vegetable Soup is a testament to how simple ingredients can create something truly comforting and delightful. It’s incredibly satisfying, remarkably easy to prepare, and infinitely adaptable to your favorite flavors. We encourage you to whip up a pot and experience its wholesome goodness for yourself!
Cream of Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced
- Add your chopped mixed vegetables to the pot. If using frozen vegetables, you can add them directly without thawing. Pour in the vegetable broth, ensuring the vegetables are mostly submerged.4 cups mixed vegetables (e.g., carrots, celery, potatoes, peas, broccoli florets, cauliflower florets – fresh or frozen), 4 cups vegetable broth (low sodium preferred)
- Stir in the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.1 teaspoon dried thyme, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Once the vegetables are tender, carefully transfer the soup to a blender. You can do this in batches if your blender is small. Alternatively, use an immersion blender directly in the pot. Blend until the soup reaches your desired level of smoothness. If you prefer a chunkier soup, blend only half of it and return the pureed portion to the pot with the remaining vegetables.
- Return the blended soup to the pot (if using a countertop blender). Stir in the milk, and if using, the heavy cream. Heat the soup gently over low heat for another 5 minutes, stirring occasionally. Do not boil after adding the milk and cream, as it can cause it to curdle.1 cup milk (dairy or non-dairy like almond or oat milk), 1/4 cup heavy cream (optional, for extra richness)
- Taste the soup and adjust seasoning with additional salt and pepper if needed.1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Ladle the hot Cream of Vegetable Soup into bowls. Garnish with fresh parsley or chives, if desired.Fresh parsley or chives, for garnish (optional)