Three Vegetable Soup(Creamed)
A creamy, comforting vegetable soup blending three zapped vegetables with onion and broth, finished with milk or cream for richness—perfect for a cozy, nutritious meal.
Ingredients
Instructions
- Lightly saute onion in butter.
- Add broth to the onion and butter mixture.
- Add the zapped vegetables to the pot.
- Cook for about 30 minutes, stirring often.
- Allow the soup to come to a boil and cook for about 5 minutes.
- Add milk or cream, depending on desired creaminess.
- Optionally thicken with frozen mashed potatoes instead of milk or cream.
- Serve with a dash of paprika on top of a lemon slice floating on the soup.
Tips & Substitutions
For a smoother texture, ensure your vegetables are finely blended. You can substitute the broth with vegetable broth for a vegetarian option. If you want a richer flavor, consider adding a splash of white wine after sautéing the onions. For additional seasoning, try adding garlic or herbs like thyme or rosemary. Adjust the creaminess by adding more or less milk or cream, based on your preference.
Serving Suggestions
This soup pairs beautifully with a crusty bread or a light salad for a complete meal. Consider serving it alongside a lemon wedge for an extra burst of flavor. For a more filling dish, you can serve it with grilled cheese sandwiches or a side of roasted vegetables. A sprinkle of fresh herbs or a dash of paprika adds a lovely finishing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens too much during storage, add a splash of milk or broth to restore the desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Three Vegetable Soup(Creamed) contains roughly 668 calories, with 11g protein, 100g carbohydrates, and 26g fat. It is an excellent source of iron (40% of the Daily Value), vitamin A (39% of the Daily Value), and calcium (34% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 668mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in this recipe. Just make sure to thaw and drain them before blending to avoid excess water in the soup. The flavor will still be delightful, and it can save you time in preparation.
How can I make this soup vegan?
To make this soup vegan, substitute the chicken or beef broth with vegetable broth, and use a plant-based butter alternative. Instead of cream, opt for coconut milk or a cashew cream for added richness while keeping it dairy-free.
What other vegetables work well in this soup?
You can use a variety of vegetables based on your preference or seasonal availability. Carrots, celery, or zucchini are great additions. Leafy greens like spinach or kale can also be added towards the end of cooking for extra nutrition and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).