Creamy Vegetable Soup

Creamy Vegetable Soup is a simple soup of staple veggies that results in a delicious blended soup to be enjoyed year-round.

As much as the idea is to dive deeply into spring at this point in the year, I find there is still a need for quick, simple recipes that use staples and provide a hearty meal. All with minimal effort. Surely this soup is that. With the use of staple vegetables and a few herbs, this creamy blended soup is made within minutes.

I find it is of few soups that I can make all year round as it is light enough for the hot seasons ahead. Not to mention with the garden vegetables in full swing, it is a great way to use them up. However, with or without a garden you will find this to be an affordable, delicious soup that is great to whip up any time of year. And for that reason, I have decided to share it in the midst of spring.

This soup pairs perfectly with a rustic loaf of bread like this Traditional Irish Soda Bread or this No Knead Artisan Loaf. Both are delicious and require very little effort to make.

Creamy Vegetable Soup Is…

• Simple to make
• An affordable healthy meal
• A great way to hide vegetables for picky eaters
• Don’t be fooled by a blended soup, they are just as filling as a chunky soup recipe
• Perfect for meal planning as it is easy to make ahead and reheat later
• Easily adaptable as you can throw extra veggies in or substitute ones you like better
• A great way to use up veggies that are about to go bad

Ingredients

Vegetables: We will be using a blend of staple veggies, potatoes, carrots, celery, garlic, and onions.

Stock: We will be using vegetable stock but you can use chicken stock. I like to use my homemade vegetable stock for this soup. If using store-bought stock, be sure to get a good quality stock, as that makes all the difference.

Herbs: I like using dried thyme for this recipe but you can use fresh. Keep in mind that the ratio for fresh to dried is a 3 to 1 ration as dried herbs tend to be much more potent than fresh.

What You Will Need To Make It

3 large carrots

2 russet medium potatoes

1/4 of a large white onion

2 celery stalks

1 large bay leaf

2 cloves of garlic

1/2 tsp dried thyme

1 tbsp of butter

2 tbsp of olive oil

4 cups of veggie stock (or you can substitute for chicken stock)

1 tsp of sea salt

1/2 tsp cracked black pepper to taste

Directions

Peel the carrots and potatoes. Dice the carrots, potatoes, and onions into cubed pieces. Heat a heavy bottom pot with olive oil. Begin softening the veggies along with the garlic, 1/2 tsp of salt, and 1/2 tsp of cracked black pepper.

Add the bay leaf to the pot and cover, allowing the veggies to sweat stirring occasionally for about 3 minutes. Pour the vegetable stock into the pot and place the lid back on. Bring the pot to a simmer and allow the vegetables to cook through.

When ready, take a hand blender or transfer the soup into a blender and blend until completely smooth. Return the soup to the pot (if using a blender) add the other 1/2 tsp of salt if needed along with the pat of butter. Stir to combine.

Serve warm plain or garnished with homemade croutons or a scoop of shredded parmesan.

Cooking Notes

• Stock makes all the difference in soups. Find a good store-bought stock to use or make your own easily with this vegetable stock recipe.
• When using a hand blender, you may need to smash the veggies down with the hand blender to get the big chunks to puree smoothly.
• Adding the lid to the pot while the veggies soften will help them steam and help prevent the garlic from burning.
• Cook over medium heat.
• I like to garnish the soup with fresh croutons or a good-sized spoonful of shredded parmesan.
• Soup can be reheated and should be stored in an air-tight container in the fridge for up to three days.

Substitutions

• You can use chicken stock in place of vegetable stock.
• Fresh thyme can be used in place of dried. Fresh herbs are about a 3 to 1 ratio with dried being more potent. For this recipe, you would need about 1 1/2 tsp of fresh thyme.
• I like to use russet potatoes for this recipe but you can also use Yukon gold or red just be sure to adjust the amount for size as these potatoes tend to be much smaller. You will need roughly two cups of diced potatoes.

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