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–+ servings
Cream of Vegetable Soup

Cream of Vegetable Soup: Creamy Comfort in Every Spoonful

This Cream of Vegetable Soup is a comforting vegan-friendly dish, featuring a creamy texture and a delightful blend of nutritious vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium chopped yellow onion Adds sweetness and depth of flavor; substitute with shallots for a milder taste.
  • 2 cups cauliflower florets Provides a creamy texture when blended; parsnips can be used for a sweeter flavor.
  • 2 cups broccoli florets Offers a mild, earthy flavor and nutrition; can be replaced with spinach for a different taste.
  • 2 medium chopped carrots Contributes natural sweetness and color; sweet potatoes are a great substitute for added sweetness.
  • 1 cup frozen corn Adds a pop of sweetness and texture; fresh corn is an excellent alternative.
  • 4 cups vegetable broth The base for the soup, giving it moisture and depth; use chicken broth or homemade stock for non-vegan options.
For the Flavor
  • 1 teaspoon dried garlic Enhances flavor identity; use fresh garlic but reduce the amount to taste.
  • 1 teaspoon dried parsley Adds herbal notes; fresh parsley can provide a stronger flavor.
  • 1 teaspoon dried thyme Provides classic flavor; oregano makes an excellent substitute.
  • 1 teaspoon dried Italian seasoning Blends multiple herbs for depth; any dried herb mix can work as an alternative.
  • 1 teaspoon black pepper Adds mild heat and flavor enhancement; adjust according to your taste preference.

Equipment

  • Large pot or Dutch oven
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Chop your yellow onion, cauliflower, broccoli, carrots, and any other vegetables. Cut them into uniform pieces for even cooking. Place them into a large pot, then pour in vegetable broth to cover them.
  2. Season the Mix: Sprinkle in the dried garlic, parsley, thyme, Italian seasoning, and black pepper. Stir thoroughly to coat each vegetable piece evenly.
  3. Bring to a Boil: Set your pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low.
  4. Simmer and Cook: Cover the pot partially and cook for 45 to 60 minutes, stirring occasionally, until the vegetables are fork-tender.
  5. Blend for Creaminess: Use an immersion blender to puree the soup directly in the pot until smooth and velvety.
  6. Final Adjustments: Taste and adjust seasoning if necessary. Add a dash of coconut cream for extra richness and let it simmer for an additional 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 60mgCalcium: 80mgIron: 1.5mg

Notes

Pair the soup with crusty bread or a refreshing side salad for the perfect meal.

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