Recipes · Cooking tips · Techniques

Creamy Vegetable Soup

Creamy Vegetable Soup

This creamy vegetable soup recipe is a snap to make and delicious. There is no cream used in this “creamy” soup. Instead we get a creamy texture by pureeing the soup.

 

Loaded with carrots, celery, onions, pumpkin, zucchini, potatoes, sweet potatoes and plenty of garlic, this soup is satisfying, without weighing you down.

 

We keep the soup vegetarian by using vegetable broth and a vegetable base to give it an extra boost of flavor. It’s a really easy and delicious way to eat your veggies!

 

For more delicious soup recipe inspiration check out this cream of asparagus soup, this comforting creamy chicken and wild rice soup or this easy chicken corn tortilla soup.

 

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To make this creamy vegetable soup you will need

 

2 tablespoons Olive Oil

1 medium Yellow Onion, diced

½ pound Carrots, peeled and diced (about 3 medium carrots)

1 Celery Rib, Diced

4-5 Garlic Cloves, peeled and roughly chopped

1 pound Pumpkin, peeled and cut into 1-2 inch pieces

½ pound Zucchini, quartered and cut into 1 inch pieces (about 1 medium zucchini)

½ pound Potato, peeled and cut into 1-2 inch pieces

½ pound Sweet Potato, peeled and cut into 1-2 inch pieces

6 cups Vegetable Broth

1 tablespoon Vegetable Base

½ teaspoon Turmeric

1 teaspoon Kosher Salt, or to taste

 

 

Prep Work

 

The ingredients go in in quick succession at the start of this soup. Things move quickly, so it’s best to have everything ready to go before you start.

 

The onions, carrots and celery will go in at the same time, so dice those up and keep them in the same bowl. Mince the garlic and keep it separately.

 

The rest of the vegetables will all go in at the same time, so keep them in the same bowl if desired. I like to use glass nesting bowls to get everything ready to go. They keep me organized which takes the stress out of cooking.

 

Peel everything except the zucchini and cut the vegetables into roughly 1-2 inch pieces.

 

The prep for this soup is pretty straight forward, except the pumpkin can be a little tricky to peel. It has an odd shape and super thick skin rendering a peeler useless.

 

Here is how I make quick work pumpkin peeling

 

  1. First, scoop out the seeds and the stringy flesh. Use a large sturdy spoon.
  2. Next, cut the pumpkin into several, more manageable pieces.
  3. Make sure there’s a side that can sit flat on the cutting board.
  4. Finally, cut off a thin section of the peel at a time.

 

Peeling Pumpkin Instructions in four steps

 

Once the pumpkin is peeled, cut each chunk into 1-2 inch pieces for the soup.

 

The final bit of prep left to do is to measure out the turmeric, vegetable base and broth.

 

Alright, now we are ready to cook!

 

The ingredients for the creamy vegetable soup displayed on a wood cutting board.

 

Make a mirepoix

 

This soup starts by sautéing onions, carrots and celery in a little bit of olive oil. This combination is called a mirepoix and it’s a classic way to start a soup. Starting with a mirepoix adds a wonderful flavor base to build your dish on.

 

To make the mirepoix, gently heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions, carrots and celery. Cook the vegetables gently for 5 minutes, stirring frequently.

 

Next, add the garlic to the pot and cook for 1 minute while stirring. The garlic will become fragrant right away. At this point you will know you’re on your way to something great!

 

 

Add the rest of the vegetables

 

Add the pumpkin, zucchini, potatoes and sweet potatoes to the pot. Cook for 1 minute, while giving everything a good stir.

 

Add the vegetable broth to the pot. When the broth is hot and steaming, add the vegetable base and the turmeric powder. Stir well until the vegetable base is dissolved and the turmeric is incorporated.

 

Raise the heat to high and bring the broth to a boil. When the broth is at a full bowl, lower the heat to medium-low and cover the pot.

 

Simmer the soup for approximately 30 minutes, stirring occasionally. At this point, the vegetables should be very tender. They should fall apart when pressed with a spoon or pierced with a fork.

 

Taste the broth and add salt, if need. As a reference, we added 1 teaspoon to our creamy vegetable soup.

 

 

Puree the soup

 

Take the pot off the heat. Process the vegetable soup with an immersion blender (also called a hand blender or stick blender) in the pot until smooth.

 

If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in batches.

 

Here we serve our creamy vegetable soup with homemade croutons. OK, so basically we just toasted sliced bread and cut it into cubes. Still, they were easy and delicious!

 

A close up picture of creamy vegetable soup topped with croutons and served in a blue bowl.

 

Serves 4

 

Creamy Vegetable Soup

This creamy vegetable soup recipe is a snap to make and delicious. There is no cream used in this “creamy” soup. Instead we get a creamy texture by pureeing the soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: creamy vegetable soup, pureed vegetable soup
Servings: 4
Calories: 254kcal

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion diced
  • ½ pound Carrots peeled and diced (about 3 medium carrots)
  • 1 Celery Rib Diced
  • 4-5 Garlic Cloves peeled and roughly chopped
  • 1 pound Pumpkin peeled and cut into 1-2 inch pieces
  • ½ pound Zucchini quartered and cut into 1 inch pieces (about 1 medium zucchini)
  • ½ pound Potato peeled and cut into 1-2 inch pieces
  • ½ pound Sweet Potato peeled and cut into 1-2 inch pieces
  • 6 cups Vegetable Broth
  • 1 tablespoon Vegetable Base
  • ½ teaspoon Turmeric
  • 1 teaspoon Kosher Salt or to taste

Instructions

  • Gently heat the olive oil in a large pot over medium heat.
  • When the oil is hot, but nowhere near smoking, add the onions, carrots and celery.
  • Cook the vegetables gently for 5 minutes, stirring frequently.
  • Add the garlic to the pot and cook for 1 minute while stirring.
  • Add the pumpkin, zucchini, potatoes and sweet potatoes to the pot. Cook for 1 minute, while giving everything a good stir.
  • Add the vegetable broth to the pot.
  • When the broth is hot and steaming, add the vegetable base and the turmeric powder. Stir well until the vegetable base is dissolved and the turmeric is incorporated.
  • Raise the heat to high and bring the broth to a boil. When the broth is at a full bowl, lower the heat to medium-low and cover the pot.
  • Simmer the soup for approximately 30 minutes, stirring occasionally.
  • The vegetables should be very tender. They should fall apart when pressed with a spoon or pierced with a fork.
  • Taste the broth and add salt, if need. As a reference, we added 1 teaspoon to our creamy vegetable soup.

Puree the soup

  • Take the pot off the heat. Process the vegetable soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in batches.
  • We serve our creamy vegetable soup with homemade croutons.

Nutrition

Calories: 254kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 2711mg | Potassium: 1218mg | Fiber: 6g | Sugar: 14g | Vitamin A: 561.6% | Vitamin C: 42.2% | Calcium: 10.1% | Iron: 20.5%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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