Effective Recipe!
How to Make Quick and Easy Creamy Vegetable Soup
We have been making this soup for years. It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend with a little cream or coconut milk, and you are done. If you are looking for a brothy vegetable soup, try our Easy Homemade Vegetable Soup (it’s made with lots of veggies and a light tomato broth).This soup comes together quickly. It’s also light on the prep. (By the way, this vegetable soup is easy to adapt. Make it gluten-free, vegetarian, or vegan. I’ve shared how below.)
The real trick to making this soup is cutting all the vegetables a similar size. We start by cooking onions, carrots, and celery in a big pot until softened. Then we add potatoes, garlic, stock, and herbs.
After simmering for 15 minutes, the vegetables will be soft. Remove the herbs (I cannot even count how many times I’ve forgotten a bay leaf!). Then blend the soup until smooth. At this point, we like to add a splash of cream or half-and-half. You can skip it or use a dairy-free option like coconut milk.
Substitutions for Gluten-Free, Vegetarian, and Vegan Diets
This recipe is easy to adapt. Here’s how to change the recipe for specific diets:
- Gluten-free Vegetable Soup: Some store-bought stocks contain gluten. Look for stock or broth that mentions it is gluten-free on the packaging. You could also consider using homemade stock.
- Vegetarian and Vegan Vegetable Soup: Replace the chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk. You could also add some drained and rinsed white beans to the soup while it simmers. Once blended, they will add to the soup’s creamy texture.
Make Ahead Tips
Refrigerate the soup for up to 3 days. Or, freeze up to 3 months. The soup will become very thick after freezing. When reheating, add more stock or water to thin it out until your desired consistency.
