Creamy Vegetable Soup (No Cream)

Creamy Vegetable Soup is a simple soup of staple veggies that results in a delicious blended soup to be enjoyed year-round and is made without the use of cream or milk.

I make soup year round. Although not as much during those long stretches’ of scorching summer days. Which I can only really bring myself to make a gazpacho. But there is still a place for soup on my table even in the dead of summer. I mean why not? The garden is packed with vegetables and the farm stands are open. 

And unlike other creamy soups, this one does not require any cream or milk to make it the velvety creamy soup that it is. Shocking, I know. This makes it a great soup for vegan friends or lactose intolerant ones or those of us not in the mood for something heavy. But light, silky and filling enough to be a meal. This healthy vegetable soup is made with root vegetables and blended with vegetable stock which gives it a creamy, dunkable texture. I like to make homemade sourdough croutons to garnish which is an easy way to serve up a little bread without going overboard.

Creamy Vegetable Soup Is…

• A family favorite that is perfect to pair with crusty bread.
• A simple creamy vegetable soup recipe the whole family will love.
• The best soup to make with fresh vegetables.
• A tasty soup with the best flavor and great for healthy eating.
• Made with simple ingredients uses zero cream or milk to make.
• A great soup to make on a budget or to use up leftover veggies.

Ingredients

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

Stock: We will be using vegetable stock or vegetable broth but you can use chicken stock or broth if you like. 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 a bay leaf 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.

Garlic- I use large cloves of garlic. Make sure to use fresh.

Salt/Pepper- I like to use sea salt and freshly cracked black pepper in my kitchen. But you can use standard salt and pepper. Kosher salt and Himalayan pink salt are also good choices.

Tools

Soup Pot

Regular Blender, Food Processor or Immersion Blender

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Peel the carrots and potatoes. Dice the carrots, potatoes, and onions into cubed pieces. Heat a large 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. Stir to combine.

Serve plain, or with a drizzle of olive oil (optional).

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 potatoes, 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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