The Best Vegetable Cream Soup Recipes

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

1. Traditional vegetable cream soup

Ingredients

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

Instructions

• First wash and cut the leek, zucchini and carrot.
• Then fry the vegetables in a little oil over a low heat until they start to brown.
• Then add the spinach and the stock cube, first dissolve it in liter of water. Then bring it to a boil for 10 minutes.

• Then add the condensed milk and use a mixer or blender to puree this mixture into a fine creamy soup. Then season it to your own taste.
• Serve it hot or cold, topped with shredded cheese, shaved ham, or diced ham.
• This is also an ideal recipe for weight loss.

2. Vegetable cream soup with apple

Ingredients

• 2 potatoes (100 g)
• 2 onions (100 g)
• 1 apple (50 g)
• 1 large zucchini (50 g)
• Fresh coriander leaves
• Olive oil (to taste)
• Sesame seeds for garnish

Instructions

• First cut the onion. Then heat the olive oil over a low heat and fry the onion with a pinch of salt until it caramelizes. After half an hour, the onion should have a yellowish color.
• Peel and then slice the zucchini. Set it aside.
• When the onion is almost cooked, cut the potato and apple. Wait until the last minute to avoid discoloration.
• Then add the zucchini to the caramelized onion and fry for three minutes.
• Then add 400 ml of water and the potato. Let it cook for 15 minutes or until the potato is soft.
• Then add the apple and cook for another five minutes. Mix this soup until you get a soft cream-like substance.
• Then serve the soup garnished with sesame seeds and fresh coriander leaves. A glass of white wine such as a Verdejo will taste great with it.

3. Cream soup of tomato, carrot and ginger

Ingredients

• 1 pinch of salt
• 1 pinch ground pepper
• ginger powder
• mint leaves
• 6 carrots (120g)
• 900 grams of ripe tomatoes
• 3 tablespoons oil (40 ml)
• 4 tablespoons blueberry jam (50 g)

Instructions

• Wash and cut the tomatoes first.
• Then add three tablespoons of oil to a large pan and fry the tomatoes over a low heat to get rid of the water.
• Peel and then cut the carrots. Then add it to the pan to cook with the tomatoes.
• Then after 30 minutes add the ginger powder and salt. After that, squeeze the mixture and pass it through a sieve to remove any remaining tomato skins and seeds.

• Serve this tomato cream soup with a tablespoon of blueberry jam in the middle. Garnish it with mint leaves.

4. Vegetable cream soup with cheese

Ingredients

• 4 small round cheeses
• Salt to taste
• 2 courgettes (80 g)
• 4 carrots (60 g)
• 2 leeks (60 g)
• 2 potatoes (60 g)
• ½ pumpkin (40 g)
• 1 small cup of broccoli (40 g)
• Extra virgin olive oil
• Mineral water (if needed)
• 2 cubes of vegetable stock

Instructions

• First wash the zucchini and cut it into small pieces. You can peel it or not, it all depends on the color you want your soup to be.

• Then wash and peel the carrots, potatoes and pumpkin and cut them into slices.
• Wash and cut the broccoli and remove the stems.
• Then fry the leeks in oil for a few minutes until they are soft. Then add the zucchini, carrots, potatoes, pumpkin and broccoli while stirring frequently so they don’t stick.
• Then add water until all ingredients are covered. When it comes to a boil, add the stock cubes and salt. Add some more water if necessary.
• Then remove the soup from the heat. Then add the cheeses and extra salt if necessary.
• Then mix all ingredients in a blender until you get a smooth cream.
• This is a perfect recipe for vegetarians.