The Best Recipes For Creamy Vegetable Soup

It does not require much work to make a delicious creamy vegetable soup that is healthy and has an intense taste.
The best recipes for creamy vegetable soup

Make your own versions of creamy vegetable soup with the following recipes for a nutritious meal that even the youngest members of the family will enjoy.

1. Traditional creamy vegetable soup


  • 1 carrot (30 g)
  • 1 pinch of black pepper
  • 2 tablespoons olive oil (20 ml)
  • 1 liter of water
  • 1 large squash (50 g)
  • 2 leeks (60 g)
  • 1 cube with vegetable broth
  • 1 cup spinach leaves (100 g)
  • 2 cups Viking milk (200 ml)


  • Wash and slice leeks, squash and carrots.
  • Fry the vegetables in a little oil over low heat until they start to brown.
  • Add spinach and vegetable broth, which are first dissolved in ¾ liters of water. Cook for 10 minutes.
  • Add Viking milk and use a blender or processor to mix this mixture into a fine cream. Season to taste.
  • Serve hot or cold, garnished with grated or diced cheese.
  • This is an ideal recipe for wanting to lose weight.

Creamy vegetable soup with apple


  • 2 potatoes (60 g)
  • 2 onions (60 g)
  • 1 apple (30 g)
  • 1 large squash (50 g)
  • Fresh coriander leaves
  • Olive oil to taste
  • Sesame seeds for garnish


  • Cut the onions. Heat the olive oil on low heat and brown the onions with a pinch of salt and a teaspoon of baking soda until they are caramelized. After half an hour, the onion should have a yellowish color.
  • Peel and slice the squash. Set it aside.
  • When the onion is almost done, cut the potato and apple. Wait as long as possible so that they do not lose color.
  • Add the squash to the caramelized onion and brown for three minutes.
  • Add 400 ml of water and potato. Cook for 15 minutes, or until the potatoes are soft.
  • Add the apple and continue to cook for five minutes. Use a hand mixer until you get a smooth cream.
  • Serve the soup garnished with sesame seeds and fresh coriander leaves. A glass of white wine from Verdejo fits it perfectly.

Creamy tomato, carrot and ginger soup


  • 1 pinch of salt
  • 1 pinch of black pepper
  • Ginger powder
  • Mint leaves
  • 6 carrots (120 g)
  • 2 kg. ripe tomatoes
  • 3 tablespoons oil (40 ml)
  • 4 tablespoons blueberry jam (50 g)


  • Wash and chop tomatoes.
  • Add three tablespoons of oil to a large pan and brown the tomatoes on low heat to get rid of the water.
  • Peel and chop carrots. Put these in the pan together with the tomatoes.
  • After 30 minutes, add ginger powder and salt. Mash the mixture and pour it through a sieve to remove any remaining tomato skins and seeds.
  • Serve this creamy soup with a tablespoon of blueberry jam in the middle. Sprinkle mint leaves on top.

Creamy vegetable soup with cheese

The best recipes for creamy vegetable soup


  • 4 round miniosters
  • Salt to taste
  • 2 squash (80 g)
  • 4 carrots (60 g)
  • 2 leeks (60 g)
  • 2 potatoes (60 g)
  • ½ pumpkin (40 g)
  • 1 small broccoli head (40 g)
  • Extra virgin olive oil
  • Mineral water (as needed)
  • 2 cubes with vegetable broth


  • Wash the squash and cut it into small pieces. You can peel it or not, it all depends on the color you want on your soup.
  • Wash and peel carrots, potatoes and pumpkin and cut them into slices.
  • Wash broccoli and cut it into slices. Remove the stems.
  • Brown the leeks in oil for a few minutes until soft. Add squash, carrots, potatoes, pumpkin and broccoli while stirring often so that it does not get stuck.
  • Add water until all the ingredients are covered. When it starts to boil, add the vegetable broth and salt. If necessary, add a little more water.
  • Remove the soup from the heat. Add the mini cheese and possibly extra salt if necessary.
  • Mix all the ingredients until you get a smooth cream.

Such a creamy vegetable soup is perfect for vegetarians.

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