The Best Cream of Vegetable Soup Recipes

It doesn’t take a lot of effort to make a delicious cream of vegetable soup that’s healthy and has an intense flavor. Make your own soups with the following recipes for a nutritious meal that even the youngest members of your household will enjoy.

1-Traditional cream of vegetable soup

Ingredients

• 1 carrot (30 g)
• 1 pinch of ground pepper
• 2 tablespoons of olive oil (20 ml)
• 1 ½ liter of water
• 1 large zucchini (50 g)
• 2 leeks (60 g)
• 1 cube of vegetable broth
• 1 cup of spinach leaves (100 g)
• 2 cups of evaporated milk (200 ml)

Instructions

• Wash and slice the leeks, zucchini, and carrot.
• Sauté the vegetables in a little oil over low heat until they begin to brown.
• Add the spinach and the vegetable broth cube, first dissolve it in ¾ liters of water. Bring to a boil for 10 minutes.
• Add the evaporated milk and use a blender or processor to puree this mixture to a fine cream. Season to taste.
• Serve hot or cold, garnished with grated cheese, shaved or diced ham.
• This is an ideal recipe for weight loss.

2-Cream of vegetable soup with apple

Ingredients

• 2 potatoes (60 g)
• 2 onions (60 g)
• 1 apple (30 g)
• 1 large zucchini (50 g)
• Fresh coriander leaves
• Olive oil to taste
• Sesame seeds for garnish

Instructions

• Slice the onion. Heat the olive oil over low heat and sauté the onion with a pinch of salt and a teaspoon of baking soda until it caramelizes. After half an hour the onion should have a yellowish color.
• Peel and slice the zucchini. Put it to the side.
• When the onion is almost cooked, cut the potato and apple. Wait until the last minute before they lose their color.
• Add the zucchini to the caramelized onion and sauté for three minutes.
• Add 400 ml of water and the potato. Cook for 15 minutes, or until the potato is soft.
• Add the apple and continue cooking for five more minutes. Process this soup until you get a smooth cream.
• Serve the soup garnished with sesame seeds and fresh coriander leaves. A glass of Verdejo-style white wine will go perfect with it.

3-Cream of tomato, carrot, and ginger soup

Ingredients

• 1 pinch of salt
• 1 pinch of ground pepper
• Powdered ginger
• Mint leaves
• 6 carrots (120 g)
• 2 lbs. of ripe tomatoes
• 3 tablespoons of oil (40 ml)
• 4 tablespoons of blueberry jam (50 g)

Instructions

• Wash and chop the tomatoes.
• Add three tablespoons of oil to a large pan and sauté the tomatoes over low heat to get rid of the water.
• Peel and chop the carrots. Add these to the pan to cook along with the tomatoes.
• After 30 minutes add the powdered ginger and salt. Crush the mixture and pass through a sieve to remove any remaining tomato skins and seeds.
• Serve this cream of tomato soup with a tablespoon of blueberry jam in the center. Garnish it with mint leaves.

4-Cream of vegetable soup and cheese

Ingredients

• 4 mini cheese rounds
• Salt to taste
• 2 zucchinis (80 g)
• 4 carrots (60 g)
• 2 leeks (60 g)
• 2 potatoes (60 g)
• ½ of a pumpkin (40 g)
• 1 small head of broccoli (40 g)
• Extra virgin olive oil
• Mineral water (as needed)
• 2 cubes of vegetable broth

Instructions

• Wash the zucchini and slice it into small pieces. You can peel it or not, it all depends on the color you want your soup to have.
• Wash and peel the carrots, potatoes, and pumpkin and slice.
• Wash the broccoli and slice, and get rid of the stems.
• Sauté the leeks in oil for a few minutes until they are soft. Add the zucchini, carrots, potatoes, pumpkin, and broccoli while stirring frequently so they don’t stick.
• Add water until all the ingredients are covered. When it comes to a boil, add the vegetable broth cubes and salt. If needed, add some more water.
• Remove the soup from heat. Add the mini cheese rounds and any additional salt if required.
• Blend all the ingredients until you get a smooth cream.
• This is a perfect recipe for vegetarians.