Cream of Vegetable Soup – Core Recipe

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These soup recipes are comforting, creamy, seasonal, fresh, nutritious and full of flavour. Ideal for a light lunch on their own or as a starter if having a larger meal. It is designed to be a ‘cream of’ soup so will always be pureed. This recipe can be made with a variety of different vegetables and has been developed as a core recipe so you can make soup with whichever vegetables you have available, are in season, or you have an excess of. It is quick and easy and all made on the stove.

A variety of recipes based on Cream of Vegetable Soup – Core Recipe

Keep an eye out for these dishes:

Recipes already posted –

• Cream of Spinach Soup
• Sweet Potato and Coconut Soup with Chilli
• Carrot and Onion Squash Soup with Parsley Oil and Sour Cream
• Cream of Cauliflower and Broccoli Soup

Recipes I plan to post –

• Cream of Mushroom Soup with Fresh Thyme, Garlic and Truffle Oil
• Cream of Mushroom Soup with Thyme, Balsamic Vinegar and Pesto
• Leek and Potato Soup or Vichysoisse
• Mexican Soup with Blackbeans and Cheesy Coriander Quesadillas
• Pea and Mint Soup
• Broccoli Soup with Kale and Basil

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How to make Cream of Vegetable Soup – Core Recipe

Collect all your ingredients together:

For the soup –

• olive oil/unsalted butter
• onion
• garlic
• prepared vegetables
• spices, if using
• salt
• freshly ground black pepper
• liquid e.g. vegetable or chicken stock, coconut milk, milk, cream

Suggested toppings and serving options –

• drizzle of cream or natural yoghurt
• croutons, either plain, garlic or cheese
• scatter over chopped, cooked crispy bacon
• cheese – grated or finely crumbled
• chunks of cooked vegetables, to complement or the same as in the soup
• drizzle with chilli oil
• spring onions, trimmed and finely sliced
• chopped herbs such as chives, parsley, thyme
• fresh warmed bread – white, brown, naan or any flatbread
• garlic bread

How to make this wonderful soup:

1. Peel and chop the onion. Heat the oil/butter in a cast iron pan or saucepan, over a moderate heat and add the onion. Cook for 4 – 5 minutes, until soft and lightly caramelised, stirring from time to time.
2. Add the chopped garlic and cook for a further minute, or until aromatic.
3. Add the chopped vegetables, either all at once or staggered, (depending on how long the different vegetables take to cook). Continue to cook for a further 5 – 10 minutes until softened, but not browned. Stir from time to time.
4. Add the 3/4 of your stock/cooking liquid and bring to a simmer. Cover and cook for 20 – 40 minutes, or until all the vegetables are cooked and soft. Don’t add all the liquid at the same time. Start with a reduced amount and add the rest after you puree the soup – different vegetables have different amounts of water in them so the amount of liquid you need will vary according the vegetables used and how thick you like your soup to be.
5. Puree, using a stick blender or food processor, until completely smooth.
6. Return to the pan (if necessary) and add sufficient milk to achieve the consistency you are looking for. Taste and adjust seasoning, if necessary.
7. Reheat and serve with your chosen accompaniments. Quick, easy, flexible, variable, nutritious, flavourful and healthy.

The pictures to help explain this recipe are from my Cream of Cauliflower and Broccoli Soup recipe

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Cooking in a Slow Cooker

Alternatively cook your soup in the slow cooker. Simply make as described in the recipe and when all the ingredients have been added, transfer your mixture to a slow cooker. Cook on high for 3 hours or on low for up to 6 hours. Puree before you serve.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.