Vegetable Cream Soup
A comforting vegetable cream soup with sweet carrots, hearty potatoes, and tangy tomatoes, perfect for a warming meal suitable for vegetarians and families alike.
Ingredients
Instructions
- Peel and cut carrots, potatoes, and onions into desired sizes. Cover with water and boil or steam until soft.
- Add milk to the cooked vegetables and bring to a boil, stirring frequently to prevent sticking.
- Add a pinch of baking soda and the can of diced tomatoes to the mixture.
- Prepare a light thickener with cornstarch and milk, then add it to the soup.
- Bring the soup back to a boil to thicken and heat through.
Tips & Substitutions
For added flavor, consider sautéing the onions before adding them to the soup. You can substitute the milk with a plant-based alternative like almond or soy milk for a dairy-free version. If you prefer a smoother texture, blend the soup until creamy. Fresh herbs such as thyme or parsley can enhance the dish, making it a delightful addition to your collection of vegetarian recipes.
Serving Suggestions
Serve the vegetable cream soup hot, garnished with fresh herbs or a swirl of cream for presentation. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside a slice of Baked Brie In Bread for a comforting dining experience.
Storage & Reheating
Store any leftover vegetable cream soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently to prevent sticking. You may need to add a splash of water or milk to restore the desired consistency as it may thicken when chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cream Soup contains roughly 1077 calories, with 13g protein, 235g carbohydrates, and 10g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (100% of the Daily Value), and potassium (71% of the Daily Value). Note that it is relatively high in sodium, at 476mg per serving (21% 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 freeze the vegetable cream soup?
Yes, you can freeze the soup for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove. Note that the texture may change slightly after freezing.
What vegetables can I add to this soup?
Feel free to add vegetables like celery, bell peppers, or zucchini for more variety. Just ensure they are cooked until soft before blending or serving. Adding spinach or kale right at the end can also boost the nutritional value without overpowering the flavor.
Is this soup suitable for a vegan diet?
To make this soup vegan-friendly, simply replace the milk with a plant-based option, like coconut or oat milk, and ensure that the cornstarch is from a vegan source. This way, you can enjoy a delicious and creamy soup without any animal products.
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).