• Skip to main content
  • Skip to primary sidebar
Amy in the Kitchen
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home / Lunch

    Creamy Vegetable Soup

    Published: Sep 15, 2017 / Updated: May 17, 2022 by Amy / Leave a Comment

    • Facebook
    • Twitter
    • Email
    Jump to Recipe | Pin Recipe

    "This Creamy Vegetable Soup is perfect for all those veggies you've got sitting in the fridge!"Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!

    I've got to say ... I'm really proud of myself.

    One of my goals this year is to be a little more resourceful in the kitchen. Meaning ... I've been more conscious of the waste that my family produces when it comes to food.

    I've been learning a lot about food preservation and canning. And ... I've been working on my arsenal of soup recipes.

    Which all leads me to this creamy vegetable soup I'm sharing today.
    Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!This is sort of like an "everything but the kitchen sink" kind of soup.

    After making a couple of batches of beef stew and chicken noodle soup ... I found myself with just a few left over carrots, a couple stalks of celery, a couple sweet potatoes, an onion ... you get the picture.

    So ... I decided the best thing to do is make a vegetable soup by cooking all of these delicious vegetables in some homemade chicken stock and pureeing it all together.

    Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!Now that would probably be really tasty as is ... but ... by adding some non-dairy milk ... this soup goes to an all new level.

    It helps to bring all of the flavors together and makes it super rich and creamy.

    Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!After spooning the soup into bowls, top them off with a drizzle of extra virgin olive oil, cracked red and black pepper and chives.

    It is delicious with a side of toasted french bread  for dipping.

    Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!This is a very warm and comforting soup recipe. It's super easy to make and you'll always have a recipe to use up your left over veggies!

    Creamy Vegetable Soup only takes about 30 minutes to make. Rich and delicious!

    Creamy Vegetable Soup

    This is like an "everything but the kitchen sink" kind of soup. Just use any veggies that you have on hand! You can use frozen vegetables too.
    5 from 2 votes
    Print Pin Rate
    prep time: 10 minutes
    cook time: 20 minutes
    total time: 30 minutes
    servings: 4

    Ingredients

    • 8 cups chicken stock
    • 2 cups broccoli
    • 2 sweet potatoes peeled and chopped
    • 2 stalks celery chopped
    • 1 onion chopped
    • 4 carrots chopped
    • 1 clove garlic chopped
    • 1 cup non-dairy milk
    • cracked red pepper
    • cracked black pepper
    • salt and pepper to taste

    Instructions

    • Place the chicken stock and vegetables into a large stock pot.
    • Heat over medium high heat until it comes to a boil.
    • Turn heat down and simmer vegetables until they are fork tender. About 20 minutes.
    • Carefully transfer the mixture into a blender. Blend until smooth. I had to do this in batches and pour the blended mixture into a large bowl until everything was blended. Transfer the pureed vegetables back into the stock pot.
    • Add the non-dairy milk to the pureed vegetables, stir to combine and let heat through before serving.
    • Drizzle the top of each bowl with olive oil, cracked red and black pepper and chopped chives.
    • Serve with a side of toasted french bread or gluten-free bread.
    Love this recipe?Share it with your friends on Facebook!
    Nutrition Facts
    Creamy Vegetable Soup
    Amount per Serving
    Calories
    308
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    2
    g
    10
    %
    Cholesterol
     
    14
    mg
    5
    %
    Sodium
     
    812
    mg
    34
    %
    Potassium
     
    1185
    mg
    34
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    6
    g
    24
    %
    Sugar
     
    17
    g
    19
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    19940
    IU
    399
    %
    Vitamin C
     
    53.2
    mg
    64
    %
    Calcium
     
    164
    mg
    16
    %
    Iron
     
    2.3
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    author :Amy Duska
    « No Bake Pumpkin Cheesecake
    Instant Pot Corn Chowder »
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    GET THE
    latest recipes
    Thank you for subscribing!

    Recent Recipes

    • How to Make Quinoa in the Instant Pot
    • Instant Pot Lemon Herb Chicken and Rice
    • Garlic Butter Shrimp Pasta
    • Pasta with Peas and Parmesan

    welcome to my kitchen

    .

    Hi there! I'm Amy, a Certified Holistic Nutritionist. I love to share healthy recipes that are simple and easy to make on a budget … with a few sweet treats to indulge in every now and then!

    More about me →

    Footer

    CONTACT US - SITE POLICIES

    © 2014-2022 Team Duska, LLC

    As An Amazon Affiliate I Earn From Qualifying Purchases.