Cream Of Vegetable Soup Recipe UK​

This easy, creamy vegetable soup is perfect for a quick, nutritious meal. Made with common ingredients like carrots, potatoes, and celery, it’s a comforting dish you can whip up in no time. Feel free to swap the veggies for whatever you have on hand, making it a flexible, go-to recipe for any weeknight!

Ingredients Needed

• 1 large onion, chopped
• 450g (1 lb) carrots, peeled and chopped
• 4 celery sticks, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• 450g (1 lb) thin-skinned potatoes, chopped
• 3 garlic cloves, peeled and halved
• 710ml (3 cups) vegetable or chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme or 1/2 tsp dried thyme
• 60ml (1/4 cup) half-and-half, cream, or coconut milk

How To Make Cream Of Vegetable Soup

1. Heat oil: In a large pot, heat 1 tbsp of olive oil over medium-high heat.
2. Cook vegetables: Add the chopped onion, carrots, and celery, sprinkle with 1/2 tsp of salt and 1/4 tsp of red pepper flakes, and cook, stirring occasionally, for 5-10 minutes until soft.
3. Add potatoes, garlic, and herbs: Stir in the chopped potatoes, garlic halves, bay leaves, and thyme. Cook for 5 more minutes, adding a little more oil if needed.
4. Add broth and simmer: Pour in 710ml (3 cups) of broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes until the potatoes are tender and easily pierced with a fork.
5. Remove herbs: Take the soup off the heat and discard the bay leaves and thyme sprigs.
6. Blend the soup: Use an immersion blender, stand blender, or food mill to blend the soup until smooth.
7. Stir in cream and season: Mix in 60ml (1/4 cup) of cream (or coconut milk), and taste for seasoning. Add more salt and pepper if needed.

Recipe Tips

• Chop veggies the same size: Cut the onions, carrots, celery, and potatoes into similar-sized pieces so they cook evenly and blend well.
• Cook the veggies slowly: Let the onions, carrots, and celery cook for 5 minutes to bring out their sweet flavors.
• Use warm broth: Warm the broth before adding it to help the soup cook evenly.
• Blend carefully: If using a blender, blend the soup in small amounts to avoid hot splashes.
• Adjust the cream: Add more or less cream depending on how creamy you like your soup, or use coconut milk for a dairy-free option.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover soup cool to room temperature first. Once cooled, transfer it to an airtight container and refrigerate for up to 4 days.
• Freeze: After the soup cools, place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move the soup to the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and heat over medium heat for 5-10 minutes, stirring occasionally, until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 65
• Total Fat: 0.9g
• Saturated Fat: 0.15g
• Cholesterol: 0mg
• Sodium: 860mg
• Potassium: 410mg
• Total Carbohydrate: 12.1g
• Dietary Fiber: 2.1g
• Sugars: 4.3g
• Protein: 2.2g

Try More Easy Soups:

• Celery Soup Recipe UK
• Cream Of Tomato Soup Recipe Uk​
• Traditional Pea And Ham Soup Recipe UK​
• Parsnip Soup Recipe UK​