A delicious cream of vegetable soup, that can be made with any variety of vegetables, fresh or frozen, raw or cooked. Served with crispy croutons. A perfect use for left-over vegetables!

cream of vegetable soup with croutons

This cream of vegetable soup is one of my favourites, and I especially love that it can be made with any vegetables, whether fresh or frozen vegetables, cooked or raw vegetables.

This soup is perfect for a quick, hearty and healthy lunch of dinner. I serve it with homemade croutons, which I make from day-old baguette bits, so I don’t have to throw them out.

Ingredients and Substitutions

Vegetables – you will need 3 or 4 cups of vegetables. They can be fresh or frozen, cooked (left-over vegetables) or raw vegetables (from cleaning up odds and ends from the fridge).

Chicken broth – you can substitute vegetable broth, for a vegetarian soup.

Half and Half Cream – this is the 10% b.f. cream. You only need to add 1/2 cup. You could use milk, but the soup will be thinner.

Recipe Tips

It makes no matter what vegetables you start with. All you need is 3-4 cups worth (or a full medium-sized freezer bag). Don’t forget to add leftover mashed potatoes to the bag, too. They make a great addition to the soup and help to thicken it .

cream of vegetable soup with croutons

Making Ahead, Storing and Freezing

This soup is perfect for making ahead, as it keeps well in the fridge for 2-3 days.

This soup isn’t the best soup to freeze, as the cream base changes texture a bit from the freeze/thaw process.

cream of vegetable soup in bowl with croutons

Get the Recipe: Cream of Vegetable Soup

A delicious cream of vegetable soup that makes used of your left-over, fresh or frozen vegetables. A great use for odds and ends of vegetables!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings

Ingredients

For the soup:

  • 1 Tablespoon butter
  • 1/4 cup onion, diced
  • 4 cups chicken broth
  • 1/4 teaspoon dried thyme leaves
  • 3-4 cups fresh or frozen vegetables, raw or left-over cooked vegetables
  • 1/2 cup Half and Half 10% cream
  • 2 teaspoons cornstarch

For the croutons:

  • 1/2 baguette, cut into cubes
  • 2 Tablespoons olive or vegetable oil
  • Salt & Pepper
  • 1/2 teaspoon dried thyme leaves

Instructions
 

  • In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook, stirring, until softened. Add chicken broth and thyme.
  • Add the fresh or frozen vegetables. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, 10-20 minutes (left-over cooked vegetables will take the shorter time, while raw vegetables will take longer).
  • Using an immersion blender or in batches in a blender, puree soup until smooth. Return to pot and over medium heat. Stir the cornstarch into the half and half cream. Add to the soup and cook, stirring, until mixture is warmed and slightly thickened. Taste soup and season with salt and pepper as needed.
  • For croutons: Pre-heat oven to 400° F. Add diced bread to a large bowl. Drizzle with oil and sprinkle with salt, pepper and thyme. Toss well. Spread evenly on a baking sheet and cook in pre-heated oven for 8-10 minutes, stirring a few times, until golden. Allow to cool on baking sheet.
Cuisine: American, Canadian
Course: Soup
Author: Jennifer Maloney
Serving: 1serving, Calories: 332kcal, Carbohydrates: 19g, Protein: 4g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 1091mg, Potassium: 276mg, Fiber: 1g, Vitamin A: 200IU, Vitamin C: 17.5mg, Calcium: 76mg, Iron: 1.8mg
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