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 Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
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.
Calories: 254kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 2711mg | Potassium: 1218mg | Fiber: 6g | Sugar: 14g | Vitamin A: 28080IU | Vitamin C: 34.8mg | Calcium: 101mg | Iron: 3.7mg