The Best Cream of Vegetable Soup Recipes

· July 1, 2018

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.

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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

Cream of vegetable soup

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.

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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

Jarred tomatoesIngredients

  • 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.