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Formula for a creamy vegetable soup that will get compliments every time

Windy, windy, windy, here today.  Does the cold spring wind get you in the mood for soup? Or is it just me?

One thing that I do well at my house is make creamy vegetable soups. I love them. Gene loves them. My little one loves them. And guests love them.

In fact, my creamy soups are the number one thing I serve that always get compliments.

"Mmm… What did you put in this? 

Wow, how did you make this?"

"Yum, that smells so good!"

I smile. It feels good to know people like the food you make.  Don't you think?

But, actually it's not a secret. It's not hard or unattainable.

It is so easy to make a delicious creamy soup. Anyone can do it!

And it works with so many vegetables...

  • carrots
  • summer squash/zucchini
  • winter squash
  • rutabaga
  • potatoes (and leek soup!)
  • broccoli
  • cauliflower
  • beets
  • tomatoes
  • peppers
  • cucumbers
  • and more!

We have recipes that follow this basic formula sprinkled throughout our websites Vegetable Gallery of Recipes.  Check it out!

BONUS!  Knowing this formula helps me save time in the kitchen.  I find that figuring out WHAT my plan is is WAY more than half the battle of getting the good stuff cooked and ready to eat in the limited time I have as a mom.  I hope it can help you, too!

 
My basic formula for the perfect creamy vegetable soup 

Ingredients:

  • cooking oil
  • Allium family: onions (or leeks) + garlic (optional)
  • vegetable(s) chopped (even precooked in the case of winter squash)
  • spices or flavorings of choice (curry powder, herbs like cilantro, dill, parsley, cumin, hot pepper, ginger root or powder, etc.)
  • broth (vegetable or chicken)
  • salt and pepper
  • creamy element: cream, milk, unflavored nut milk, sour cream, yogurt, coconut milk etc.

Easy directions:

  1. Saute onions in oil on medium until softening, but not brown.
  2. Add vegetables, spices, and broth.
  3. Simmer until vegetables are tender.
  4. Puree (I use my immersion blender for this to make it easier).
  5. FREEZE (optional)
  6. Add creamy element to taste (either to individual bowls or to the whole pot as desired).
  7. Taste and check seasonings.
  8. Serve warm (or chill if desired).

    Optional additional steps:
  9. Package up leftovers (glass containers with lids or tupperware).
  10. Reheat (or not if it's supposed to be cold).
  11. Serve again... FAST!
  12. Repeat until it's all gone!


Here's what that looks like with my ever present squash soup that we eat literally every week from late September through when the squash is all gone which thankfully is not yet. Especially on a very blustery cold day like today in Downeast Maine.  (My little one and I are visiting family who live right on the ocean...Brr!)

 

My Go-to Creamy Squash Soup Recipe

Ingredients

  • butter or lard
  • 2-3 cups chopped onions
  • 2-4 peeled cloves garlic
  • 2 teaspoons or 1 tablespoon curry powder
  • 1 tablespoon grated ginger root (or ginger powder in a lesser amount)
  • red chili flakes to taste
  • 3-4cups of pre roasted squash flesh (skin removed)
  • 4-6 cups chicken broth
  • salt and pepper
  • 1/2 to 1 16oz can of coconut milk (or cream if I have it)

Do steps above to make this a delicious creamy soup that will get you compliments every time.

 

        

 

Going to try this?? I would love to hear your favorite combination for a creamy vegetable soup. Please email me at mm@ripleyorganicfarm.com and let me know!

Also, a printable freebie for all of my friends in the kitchen out there... Put this in your binder or just memorize it like I do!  :)

Download the Formula for a Creamy Vegetable Soup PDF