Recipe for Creamy Vegetable Soup
This easy Creamy Vegetable Soup is perfect for using your leftover vegetables. Featuring a blend of potatoes, mushrooms, garlic, and various other vegetables, it's enriched with stock and cream for a silky, luxurious texture. Ideal for chilly days, this soup is not only delicious but, a great way to use whatever leftover veggies you have in the fridge. So let's clean out that vegetable drawer!
Recipe Video
Recipe Ingredients
- 1 large Onion, chopped into small dice
- 4 ounces Mushrooms, sliced
- 4 cloves Garlic, thinly sliced
- 1 Leek, white and light green parts only, chopped small
- 1 tablespoon fresh Sage, chopped
- 2 Scallions sliced into ¼ inch pieces
- 1 Red Bell Pepper, chopped into small dice
- 3 stalks Celery, diced
- 2 Carrots, sliced thin
- 1 large Sweet Potato, diced
- 2 Baking Potatoes, diced
- 12 cups Vegetable* Stock (approx.)
- Salt and Pepper, to taste
- ¼ cup All-Purpose Flour
- ½ cup Heavy Cream
- Cornstarch (as needed, for thickening)
Pro-Tips
Pro-Tip - Enhances Creaminess Naturally
Want that thick and creamy consistency without flour or cornstarch? Use an immersion blender to blend only part of the soup, leaving some chunks for texture. This method enhances creaminess naturally without over-thickening.
Bonus Pro-Tip – Don’t Let Food Go to Waste
Clean out the veggie drawer! This is the best way to use up frozen veggies, leftover soup ingredients, and whatever’s lurking in the fridge. Soup made from scratch this way always tastes better—because no food goes to waste!
Equipment - You can find the items below at our online store!
Nutrition
Calories: 259.93kcalCarbohydrates: 44.71gProtein: 5.36gFat: 7.64gSaturated Fat: 4.68gPolyunsaturated Fat: 0.51gMonounsaturated Fat: 1.83gCholesterol: 22.41mgSodium: 1956.94mgPotassium: 816.99mgFiber: 5.17gSugar: 11.59gVitamin A: 13728.27IUVitamin C: 38.13mgCalcium: 84.32mgIron: 2.07mg