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This creamy vegetable soup is a snap to make with budget friendly, wholesome ingredients. There is no cream used in this soup. Instead, the creamy texture is achieved by pureeing it at the end.
There are plenty of vegetables in this soup. It’s loaded with carrots, celery, onions, pumpkin, zucchini, potatoes, sweet potatoes, and garlic. Spices and vegetable base make the broth extra tasty. This creamy soup is perfect to make ahead to have it ready for a quick lunch. Or serve it with a side salad for a light dinner.
If you’re a fan of creamy soups, like I am, then you will also enjoy this cream of asparagus, this fantastic sweet potato soup, as well as a ginger pumpkin soup that’s comforting and warming.
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What's great about this recipe
- It is a one pot meal that’s easy and wholesome.
- It is loaded with vegetables and the pureed soup makes them easy to eat.
- It is a delightful meatless meal that’s easy and satisfying without being heavy.
Ingredients
- Oil – We use olive oil; you can also use any oil that is suitable for sautéing.
- Produce – The base for this soup is made with onions, carrots, celery, and garlic. Pumpkin, zucchini, potato (we used russet but white or red can be substituted), and sweet potatoes work beautifully together. If you have extra pumpkin use it to make a pumpkin apple soup or this hearty Cuban-style lentil soup. Have extra zucchini, make a creamy zucchini soup.
- Spices – Black pepper and turmeric season the soup simply. Salt and fresh ginger add warmth and a spicy kick.
- Broth – We use vegetable broth to keep the soup vegetarian, but chicken broth will work just as well. Vegetable base ups the flavor of the broth.
- Garnish – Optional garnishes include chopped parsley, croutons, and parmesan cheese.
- See the recipe card for quantities and preparation.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and cook for 5 minutes, stirring often.
Add the garlic and black pepper to the pot and cook for 1 minute while stirring.
Next, add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, while stirring.
Add the broth. Raise the heat and bring to a boil. Then add the vegetable base and turmeric powder. Stir well until the base dissolves.
Lower the heat to medium-low and cover the pot. Simmer the soup for 30 minutes until the vegetables are tender. They should break apart easily when pressed with a wooden spoon or pierced with a fork.
Process the soup. Remove the pot from the heat.Process the vegetable soup in the pot with an immersion blender.If you don’t have an immersion blender, use a blender (see note).
Note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Taste and add salt if needed. As a reference we added ¾ teaspoon to ours. Serve, garnish with croutons and chopped parsley, if desired, and enjoy.
Top recipe tip
Do not add salt to this soup until the end because the broth and vegetable base contain a good amount already. You can add salt at the end if needed. If you are sensitive to salt use reduced sodium broth.
Frequently asked questions
How do you make vegetable soup thick and creamy?
This soup gets it’s creamy texture by being pureed at the end. To get a thick and creamy consistency do not add too much broth.
How can I get more flavor in my vegetable soup?
My secret to making a flavorful vegetable soup is using a good vegetable broth and adding a tablespoon of vegetable base. It kicks up the flavor without overshadowing the rest of the ingredients.
What to serve with vegetable soup?
A generous piece of crusty bread, a side salad, crackers, or a grilled cheese sandwich make wonderful accompaniments to this creamy soup.
Storing instructions
Store leftover soup in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in airtight, freezer-safe containers. Remember to leave an inch or two to allow for expansion. Freeze for 2-3 months.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally or reheat in the microwave. For more information on food storage and safety guidelines visitU.S. Department of Agricultureandfoodsafety.gov.
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📖 Recipe
Creamy Vegetable Soup
Elizabeth
This creamy vegetable soup is a snap to make with budget friendly, wholesome ingredients. There is no cream used in this soup. Instead, the creamy texture is achieved by pureeing it at the end.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 177 kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced (use white or yellow)
- ½ pound Carrots peeled and diced (about 3 medium carrots)
- 1 Celery Rib Diced
- 4-5 Garlic Cloves minced
- 1 pound Pumpkin peeled and cut into 1-2 inch pieces
- ½ pound Zucchini quartered and cut into 1 inch pieces (1 medium zucchini)
- ½ pound Potato peeled and cut into 1-2 inch pieces (1 medium potato) - we used a russet potato but white or red will also work
- ½ pound Sweet Potato peeled and cut into 1-2 inch pieces (1 medium sweet potato)
- 6 cups Vegetable Broth
- 1 tablespoon Vegetable Base
- ½ teaspoon Turmeric
- ¼ teaspoon Black Pepper
- Salt if needed at the end
Instructions
Heat the olive oil in a large pot (we use a 6 quart enameled Dutch oven) over medium heat.
When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook them for 5 minutes, stirring frequently.
Add the garlic and black pepper to the pot and cook for 1 minute while stirring.
Next, add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, while stirring.
Add the vegetable broth. Raise the heat to high and bring to a boil (it will table about 5-6 minutes). Then add the vegetable base and turmeric powder. Stir well until the vegetable base dissolves.
Lower the heat to medium-low and cover the pot. Simmer the soup for 30 minutes until the vegetables are very tender. They should break apart easily when pressed with a wooden spoon or pierced with a fork.
Stir the vegetable soup occasionally and keep the broth at a simmer. Raise or lower the heat as needed.
Process the soup
Remove the pot from the heat. Process the vegetable soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
Taste and add salt if needed. As a reference we added ¾ teaspoon to ours.
Garnish with croutons and chopped parsley, if desired and enjoy.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Do not add salt to this soup until the end because the broth and vegetable base contain a good amount already. You can add salt at the end if needed. If you are sensitive to salt use reduced sodium broth.
Nutrition
Calories: 177kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1418mgPotassium: 819mgFiber: 4gSugar: 10gVitamin A: 18721IUVitamin C: 21mgCalcium: 62mgIron: 2mg
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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