Portions: 4 portions Calories: 376kcal |
This cream of vegetables soup recipe is ideal for those days when you feel like eating something light but nutritious, comforting, and easy to digest. It requires only a few ingredients, but it has a lot of flavor and a pleasant creamy texture.
By - Revised . Original Oct 18, 2025.
Cream of Vegetables Soups Recipe.
Why we ❤️ it
- Very easy and quick to prepare, this cream of vegetables soup doesn't require much cooking experience and you can have it ready in less than half an hour.
- It's a very versatile soup, and you can add or remove vegetables according to your preference or what you have available.
- As you may have noticed, I love soups, and this is one of the ones I have in my arsenal for days when I want to give my digestive system a break.
Cream of Vegetables Soups Recipe
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Utensils and tools
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 leeks, (green part only), chopped
- 2 cloves garlic, peeled and minced
- 2 celery stalks, finely chopped
- 1 large zucchini, chopped (optional)
- 1 pound floury potatoes, [500 grams], peeled and finely chopped
- 1 teaspoon dried thyme
- 5 cups vegetable broth
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly-ground black pepper, or to taste
- ¼ cup chopped parsley
- 1 cup croutons, see tips
Preparation
1. Sautéing vegetables
- In a pot, heat the oil over medium-low heat.Add the leek, garlic, celery, thyme, zucchini, and potato. Stir until everything is heated through. Cover and cook, stirring regularly, until the vegetables are cooked in their own liquid.⚠️ If it gets too dry, add a few teaspoons of vegetable broth when stirring to prevent burning.
2. Boil
- Once the potatoes have softened, add the vegetable broth and season with salt and pepper to taste.Remove from heat, cover, and let cool to room temperature.
3. Blend
- Once cooled, add to to the blender and add the parsley.Blend until creamy and lump-free.
4. Reheat
- Return the soup to the pot and heat over medium heat until it begins to bubble.Remove from heat.
5. Serve
- Serve the soup in 4 bowls in equal portions. Garnish with the croutons.💡 For a gluten-free version, find a substitute for the croutons in the tips.
Top tips
- Potatoes: It is important that the potatoes are floury, as these are the ones that thicken the cream. Russet potatoes are one of the most common varieties, but you can use others such as Desiree, or your favorite local variety.
- Gluten-free: The soup itself does not contain gluten, but the croutons do. To substitute them, you can buy gluten-free croutons, make croutons with gluten-free bread at home, or use fried onions (pre-made) instead of croutons.
- More vegetables: You can add others to the soup if you like, although I prefer these for the green color they give it.
- Homemade broth: You can use my recipe for homemade vegetable stock for a healthier soup.
Serving suggestions
You can serve this delicious vegetable soup as a starter, or with a loaf of bread (instead of croutons) for a more filling meal.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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