Vegetable Cream Soup Recipe is a quick and easy soup recipe that is packed with nutrition and loaded with deliciousness.
Looking for a soup that is loaded with nutrition and comfort? Well, you cannot go wrong with this Vegetable Cream Soup recipe.
When you are thinking about cooking something healthy, then you cannot go wrong with this Vegetable Cream Soup recipe. By the way, have you tried my Vegan Goulash? It is so delicious.
The veggies in the soup give this a beautiful color as well as a gorgeous texture. There are so many nutrients packed in this soup. The use of veggies makes this soup the healthy touch that we all crave for.
So, in case you are going on a diet. Or you are thinking about making a soup which is equally filling and nourishing then I would recommend you to go with this vegetable cream soup.
The creaminess is due to the cornstarch slurry that we make and add towards the end. It makes the soup thick and also adds that touch of creaminess to it.
What you’ll love about this Soup?
- The Veggies: There are so many veggies that go into making this soup. Starting from potatoes, to spring onions, to carrots, green beans, onions, and etc. These colorful veggies make the soup taste so damn good.
- The Creamy Texture: I just love the creamy texture of this soup. It has got a beautiful texture which is thick and loaded with deliciousness in every bite. Truly something that you got to try.
- The Nutrition: There are so many ingredients that go into making this recipe. Many people look at this as a bad thing but, I look at this as a good thing. So many veggies mean so many nutrients. right?
Tips to Make this Soup effectively:
- There is no need to use all the ingredients mentioned here. You can use any veggie that you have at home. The More veggies you add the better it’ll taste.
- There is no need to steam your cauliflower. You can use your cauliflower just as it is. Just cut them in the form of florets and add them to your soup.
- Cut your veggies small. While making this recipe, try to cut your veggies small. The smaller you cut your veggies the quicker it will be cooked.
- Balance the Spices: As you could see, there are hardly any spices that go into making this soup. All we need is some salt and pepper. But, still, this soup tastes so good. It is so comforting and so delightful.
How to Make Vegetable Cream Soup?
Saute Onions and Carrots: In a pan Saute Onions and carrots along with chopped green beans until the carrot turns soft and the onions caramelize.
Add Garlic and Potatoes: Now add in minced garlic along with cubed potatoes. Cook the potatoes until they are soft after adding some water. This process takes about 10-12 minutes on medium-low heat.
Add Corn and Cauliflower Florets: Now add fresh or frozen corn along with cauliflower florets. If you are using frozen corn then allow it to sit in a bowl of water for a while and then use it for the recipe.
Add Cornstarch Slurry: Mix cold milk with cornstarch to make the cornstarch slurry. Add this slurry into your soup. It will help your soup taste creamier and also thicken the consistency of your soup.
Stir in Shredded Mild Cheddar Cheese: Once your soup has simmered for another 20-30 minutes on medium-low heat then stir in some shredded mild cheddar cheese. If you want you can skip this as well.
Frequently Asked Questions?
Before you jump into the recipe, take a quick look at these faqs. They’ll help you make your soup effectively.
- Can I Freeze this Vegetable Cream Soup? No. I would recommend you not to freeze this soup since there are milk and cheese in it. Milk products don’t freeze well.
- Can I add Bacon? Yes, a little bacon will make it taste so good. Bacon adds that touch of protein. In case you don’t want to add bacon you can add Italian sausages or cooked chicken cut into cubes or ham as well.
- What other Veggies can I add? In this recipe, I have used carrots, green beans, spring onions, cauliflower. You can also add broccoli to give it a beautiful green touch and make it even healthier. Besides that, you can add celery to make it taste even better.
- What Do I Serve with this Soup? You can serve this with garlic butter croutons or garlic breadsticks.
If you are making Vegetable Cream Soup then please leave a rating below. Also, take a snap and share it on Instagram with #at350f also tag me @at350f
Vegetable Cream Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 Tbsp Olive Oil
- 1 Large Carrot sliced
- 1 Medium Onion finely chopped
- 3-4 Small Green Beans finely chopped
- 4-5 Cloves Garlic minced
- 1 Cup Cauliflower Florets
- 2 Large Potato cubed
- 1 cup Water or as per requirement
- ½ Cup Corn fresh or frozen
- 1 Stalk Spring Onion finely chopped
- Salt or As Per Taste
- Freshly cracked Black Pepper or As Per Taste
- 4 Tablespoon Whole Milk
- 3 Tablespoon Cornstarch
- ½ Cup Shredded Mild Cheddar Cheese
Instructions
- Heat olive oil in a dutch pot over medium-low heat. As the oil shimmers, add sliced carrots, finely chopped onions, and chopped green beans. Saute until the onion caramelizes and carrots get tender.
- Now add minced garlic and stir well until the garlic is fragrant.Now add chopped potatoes. Add 1 cup of water and cook for 10-12 minutes on medium-low heat until the potatoes are just enough cooked.
- Now add corn and cauliflower florets. Make the cornstarch slurry by combining milk and cornstarch in a small bowl. Stir well until it gets lump-free and then pour it into your soup. Stir until combined.Add chopped spring onions, salt, and freshly cracked black pepper. Allow the soup to simmer for 20-30 minutes over medium-low heat.Once cooked, turn off the heat. Add the cheese and stir until combined. Serve hot with more cheese on top.
