This creamy vegetable soup is pure comfort in a bowl: garden vegetables simmered until tender, then blended silky-smooth with a splash of cream and topped with golden homemade croutons. At just 37 calories per 100 g, it is light enough for a starter yet satisfying enough for a light supper — and it comes together in about half an hour. If you love blended soups, our Creamy Broccoli Vegetable Soup is another favourite, and our Creamy Cheese Soup with Homemade Croutons is wonderfully rich. Vegetables are the heart of this soup — the U.S. Department of Agriculture highlights their role in a balanced diet.
Ingredients
- 2 onions
- 2 garlic cloves
- 3-5 potatoes
- 1-2 carrots
- 1 zucchini
- Any other vegetables you like (cabbage, etc.)
- 100 ml cream
- For the croutons: Bread, cubed
- Salt
- Minced garlic
- A little vegetable oil
Instructions
- Toss the bread cubes with salt, minced garlic, and a little oil.
- Bake at 180°C (350°F) for 5-10 minutes until crisp.
- Roughly chop the onions, garlic, carrots, and all other vegetables.
- Sauté the onion and garlic in a mix of vegetable oil and butter until soft.
- Add the remaining ingredients, cover with water, and salt.
- Bring to a boil and cook 10-15 minutes until the vegetables are tender.
- Remove from heat, pour in the cream, and blend until silky.
- Serve with the homemade croutons.
Tips
- Blend the soup in batches and leave a small gap for steam to escape, so it does not splatter. Serious Eats has a great guide to blending hot soups safely.
- Use whatever vegetables you have — cabbage, cauliflower and sweet potato all work beautifully.
- Make the croutons while the soup simmers, so everything is ready at the same time.
Nutrition
Per 100 g: 37 kcal | Protein 1 g | Fat 1 g | Carbs 4 g