Best Ever Cream of Vegetable Soup Recipe Made Easy

There’s nothing quite as comforting and nourishing as a warm bowl of cream of vegetable soup, especially on a chilly day. This “best ever” cream of vegetable soup recipe is a luscious blend of fresh, wholesome vegetables simmered to perfection and then blended into a creamy, velvety delight.

Whether you’re a seasoned cook or a beginner looking for a simple yet satisfying meal, this soup promises to deliver on flavor, texture, and health benefits.

With a perfect balance of garden-fresh ingredients like carrots, celery, potatoes, and a hint of garlic and herbs, this soup is versatile enough to be a starter or a main meal. Plus, it’s entirely plant-based, making it ideal for vegans, vegetarians, and anyone seeking a dairy-free option without sacrificing creaminess.

Dive into this recipe and discover why it’s a go-to favorite for cozy dinners, quick lunches, or even as a make-ahead freezer meal for busy days.

Why You’ll Love This Recipe

This cream of vegetable soup stands out for several reasons. First, it’s incredibly rich and creamy without using any dairy products, relying instead on the natural starchiness of potatoes and a touch of coconut milk for that silky texture.

The blend of fresh vegetables ensures a robust flavor profile that’s both earthy and slightly sweet.

It’s also highly customizable. You can swap out veggies based on what’s in season or what you have on hand.

This soup is nutrient-dense, low in calories, and packed with fiber, making it a smart choice for anyone looking to eat healthy without compromising on taste.

Finally, it’s a one-pot wonder! Minimal prep, simple ingredients, and easy clean-up mean you can enjoy a gourmet soup any night of the week.

If you love hearty soups, you might also enjoy our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or the creamy goodness found in Beer Cheese Soup Recipe Vegetarian Made Easy and Delicious.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, chopped
• 1 cup cauliflower florets
• 4 cups vegetable broth (low sodium preferred)
• 1 cup coconut milk (full fat for creaminess)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp chef’s knife
• Cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Soup ladle

Instructions

1. Heat the olive oil in your large pot over medium heat. Add diced onion and sauté for about 5 minutes, until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add chopped carrots, celery, potatoes, zucchini, and cauliflower to the pot. Stir everything together to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the vegetable broth and stir in dried thyme and basil. Increase heat to bring the mixture to a boil, then reduce to a simmer.
5. Cover the pot and let the soup simmer for 20-25 minutes, or until all the vegetables are tender when pierced with a fork.
6. Remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
7. Stir in the coconut milk to add richness and creaminess. Taste and season with salt and freshly ground black pepper as needed.
8. Reheat gently if necessary but avoid boiling after adding coconut milk to preserve its flavor and texture.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

“For an extra depth of flavor, roast your vegetables in the oven before adding them to the soup. It adds a wonderful caramelized sweetness!”

• For a nut-free version, use oat milk or soy milk instead of coconut milk, though coconut milk adds the best creaminess.
• If you prefer a chunkier texture, reserve some cooked vegetables before blending and stir them back in at the end.
• Add a pinch of chilli powder for a subtle kick and warmth.
• Feel free to experiment with other vegetables like sweet potatoes, peas, or spinach for different flavors and colors.
• Make it a meal by serving alongside a crusty bread or a light salad, such as those found in Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a variety of sides. Try it with a fresh green salad or a warm slice of whole-grain bread for dipping.

For a heartier meal, serve with a side of roasted chickpeas or a simple grain bowl featuring ancient grains, like those in our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals post.

Another delicious way to elevate your soup experience is by topping it with crunchy toasted seeds or nuts, or even a drizzle of herb-infused olive oil. This adds texture and a burst of flavor that complements the creamy soup beautifully.

Conclusion

This cream of vegetable soup recipe is a testament to how simple ingredients can come together to create something truly special. It’s creamy, flavorful, and loaded with nutrients, making it perfect for any occasion – from a cozy family dinner to a nourishing solo lunch.

Its versatility means you can tweak the veggies or spices to suit your taste, and the easy preparation makes it accessible for cooks of all skill levels.

Whether you’re looking for a comforting meal to warm you up or a healthy dish to fuel your day, this soup fits the bill. Don’t forget to explore other delightful recipes on the site like A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Happy cooking and enjoy every spoonful of this creamy vegetable soup!

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