Vegetarian Recipes
Homemade Creamy Vegetable Soup
Homemade Creamy Vegetable Soup is an insanely delicious, creamy soup, but without any cream. Perfect if you are looking for a vegetarian meal or just something light and easy
- Serves 6 Portions
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Lets talk about this creamy vegetarian soup today because it is just as delicious as any meaty chicken soup you’ve had in your life. This soup is the perfect blend of light and easy when you want a quick, hearty meal. Its loaded with fresh winter veggies and makes those cold evenings so warm and cozy!
This creamy vegetable soup is the real deal because it’s made entirely from scratch and has a velvety mouthful that is hard to beat. I’m not even kidding you when I say that I make a potful which lasts the two of us at least three days – because I want this soup ALL THE TIME.
Why You’ll Love This Soup
- No cream, creamy soup: We make a quick roux (mix flour and milk) as the base of this soup for the same creaminess without the cream.
- Loaded with veggies: Crunchy veggies provide ample texture along with nutrition and fiber.
- Customisable: Most veggies work in this recipe. Plus you can even add choice of protein to make it more wholesome.
Creamy Vegetable Soup Ingredients
- Veggies: This soup calls for lots and lots of veggies! I have used finely chopped onions, celery, beans, mushrooms, carrots, corn kernels, and broccoli florets. Feel free add or remove depending on what you like and availability.
- Spices and herbs: Oregano, thyme, and black pepper powder for lots of flavor
- Garlic: For flavor and aroma
- Butter: Adds to the creamy texture and savory flavors
- Milk and all purpose flour: Mixed together to form the creamy base of the soup
- Olive oil
- Salt: To season
Frequently Asked Questions
Richa’s Top Tips
- You can make this soup even more wholesome by adding a protein of your choice. Some shredded chicken or shrimp will taste really nice in this soup.
- Feel free to use pre-cut or frozen veggies to save time.
- Make it vegan by replacing milk with coconut milk. It will change the flavour slightly, but it will still be creamy and delicious!
- Make this creamy vegetable soup gluten-free by replacing all purpose flour with corn flour. Instead of adding it with the veggies, make a slurry of corn flour and water, and add it right at the end.
Serving Ideas
Even though this soup is pretty hearty and wholesome on it’s own, here are some more ways you can serve it:
- With a side of crusty garlic bread
- Along with a portion of bibim guksu for the perfect mix of hot and mild flavors
- This flavors and textures of this spicy chicken cucumber salad pair really well with this soup
Customisation Ideas
- Add more veggies or replace a few with your favorites. Some other veggies you can add are bell peppers, baby corn, and zucchini.
- Poached chicken adds so much texture and an added boost of nutrition to this already wholesome dish.
I’m just over here with my bowl, slurping away for the night. Pair this with our delicious Dominos Style Garlic Bread for a fantastic dinner! Or, you can even add a pasta of your choice if you are looking to make it into a complete, filling meal. Either ways, I promise you this is the best soup you’ll ever eat!
The recipe
Homemade Creamy Vegetable Soup
Homemade Creamy Vegetable Soup is an insanely delicious, creamy vegetable soup without any cream. Its perfect if you are looking for a vegetarian meal or just something light and easy.
- Serves 6 Portions
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- ½ cup Onions (chopped)
- ½ cup Celery (chopped)
- 1 cup Carrots (chopped)
- 1 tablespoon Garlic (minced)
- 1 cup Green Beans (chopped)
- 1 cup Mushrooms (sliced)
- 1 cup Broccoli Florets
- 1 cup Corn Kernels
- 1 teaspoon Thyme (dried)
- 1 teaspoon Oregano (dried)
- 3 tablespoons All Purpose Flour
- 4 cups Whole Milk
- 1 teaspoon Salt (start with this amount and then taste and adjust)
- 1/2 teaspoon ground Pepper
Method
- 1
Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
- 2
Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- 3
Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
Notes
You can use pre-cut or frozen veggies to make this soup even faster. Feel free to add half & half or cream if you prefer, in combination with the milk To make this soup non vegetarian, add some c ooked chicken, ham or shrimp towards the end To make this into a meal, you can also add cooked pasta to the soup You can use corn flour to thicken the soup instead of all purpose flour. In this case, skip the step of adding the flour. Make a corn flour slurry and add it in the end to thicken the soup.
Nutrition
- Calories 222 kcal
- Carbohydrates 23 g
- Protein 8 g
- Fat 12 g
- Saturated Fat 6 g
- Cholesterol 26 mg
- Sodium 183 mg
- Potassium 500 mg
- Fiber 3 g
- Sugar 12 g
- Vitamin A 4231 IU
- Vitamin C 20 mg
- Calcium 219 mg
- Iron 1 mg
Common questions
1. Can I use frozen veggies?
Absolutely! Frozen veggies will work really well for this recipe. Not only do they help save a lot of time and effort, but are nutritious and remain crunchy through the cooking process.
2. Can I freeze this soup?
I wouldn’t recommend freezing this soup as it contains milk which doesn’t freeze really well. Plus, there are high chances of the soup separating when thawed and that can make the texture quite unpleasant.
