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    Home » Recipes » Soup Recipes

    Cream of Vegetable Soup

    Nov 15, 2014 | by Jennifer | Last Updated: Jun 26, 2021

    Jump to Recipe

    A delicious cream of vegetable soup, with croutons. Makes use of your left-over cooked or raw vegetables!

    cream of vegetable soup with croutons

    Regular readers of Seasons and Suppers have probably already gathered this, but I hate wasting food! It's almost a religion for me. Nothing goes to waste and I have a bunch of strategies to help minimize what goes in the trash. One of my favourites ways is to use leftover vegetables to make soup. Especially this time of year :)

    I freeze a lot. Always in my freezer is a special freezer bag where small amounts of leftover vegetables go. When I have a bit left after a meal, I add it to the "For Soup" freezer bag. When the bag gets full, I make soup.

    This Cream of Vegetable Soup is my favourite. Since it uses vegetables that are already cooked, you can be enjoying a bowl in about 15 minutes (or 30 minutes if you start with raw frozen vegetables). It's 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. I told you it was a religion for me :)

    Cook's Notes

    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 . If you're someone who has regular bits of raw or frozen raw vegetables left-over (maybe the bit at the end of the bag that's not enough for another meal), you can start another "For Soup" freezer bag with raw vegetables. They'll work just as well in this soup, except that you'll have to cook them until tender in the chicken stock for 15-20 minutes, before pureeing.

    cream of vegetable soup with croutons

    cream of vegetable soup with croutons

    Cream of Vegetable Soup

    A soup that makes used of your left-over frozen vegetables - either cooked, then frozen or raw, then frozen.
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Soup
    Servings 4 servings

    Ingredients
     

    For the soup:

    • 1 Tbsp. butter
    • 1/4 cup onion, diced
    • 4 cups chicken broth
    • 1/4 tsp. dried thyme leaves
    • 3-4 cups frozen vegetables, raw or left-over cooked
    • 1/2 cup Half and Half 10% cream, mixed with 2 tsp. cornstarch

    For the croutons:

    • 1/2 baguette, cut into cubes
    • 2 Tbsp. olive or vegetable oil
    • Salt & Pepper
    • 1/2 tsp. dried thyme leaves
    Prevent screen from going dark

    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.
    • If using raw frozen vegetables, add them now. Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.
    • If using cooked frozen vegetables, bring stock to a boil, then add frozen vegetables. Reduce heat to medium-low and allow to cook a few minutes, until vegetables are warmed.
    • Using an immersion blender or in batches in a blender, puree soup until smooth. Return to pot and over medium heat, add the Half and Half/cornstarch mixture. Cook stirring, until mixture is warmed and slightly thickened. Taste and season with salt and pepper to taste.
    • 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.

    Nutrition

    Sodium: 1091mg | Calcium: 76mg | Vitamin C: 17.5mg | Vitamin A: 200IU | Fiber: 1g | Potassium: 276mg | Cholesterol: 19mg | Calories: 332kcal | Saturated Fat: 5g | Fat: 15g | Protein: 4g | Carbohydrates: 19g | Iron: 1.8mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Vivi says

      March 04, 2017 at 11:59 am

      Jennifer, greetings from the Prairies (north central Alberta). It's the beginning of March, many of us have a dreadful cold/virus that has hung on for weeks...so, happily, I am going through your Soup Category! Such inspiring stuff, I feel better just reading the recipes. Your photos are divine, very accomplished and artful. Thanks for your dedication. I look forward to exploring your many other offerings. Now, if I can summon the energy, I'll be off to make your Chicken Orzo Soup.

      Reply
      • Jennifer says

        March 05, 2017 at 7:51 am

        Hi Vivi and thanks so much! I hope you're seeing small signs of Spring in central Alberta. We are having a March cold snap here in central Ontario (-22 last night!). I'm ready for Spring. Sorry to hear about your colds, but good choice with the Chicken Orzo soup. It will be super comforting. Enjoy :)

        Reply
    2. Kellie says

      May 22, 2015 at 9:39 am

      5 stars
      Hi there! After doing a search online how to use up my leftover veg from a family dinner, I found your very awesome idea! I'm all for decreasing food waste and using leftovers for brand new meal additions...never thought to actually freeze my leftover veg and accumulate to make soup--brilliant idea! I'm all for repurposing leftover ingredients to make a great new meal. Bravo! I have pinned :)

      Reply
      • Jennifer says

        May 22, 2015 at 9:49 am

        Thanks so much, Kellie. They make a very delicious soup! :)

        Reply
    3. 3petitsprinces says

      December 25, 2014 at 12:58 pm

      Genius recipe!! Wonderful way to keep from wasting food! Beautiful photos too! I want to lick my ipad screen!

      Reply
      • Jennifer says

        December 25, 2014 at 2:39 pm

        Thanks! It was really a delicious soup :)

        Reply
    4. Sophie says

      November 17, 2014 at 3:25 pm

      I feel like whenever I have leftover vegetable odds and ends, I go for stir-fry, but this is such a nice change from that! Sounds tasty. And I am with you, I cannot tolerate wasting food. Ever!

      Reply
      • Jennifer says

        November 17, 2014 at 7:04 pm

        I'm the same Sophie. I do the stir-fry thing, too. I like the freezing thing for times when I don't want to deal with the left-overs right away ;)

        Reply
    5. [email protected] says

      November 17, 2014 at 1:39 pm

      I completely agree I agonise over throwing away a shrivelled up piece of celery! This soup must be perfect for the cold weather you are being hit with.

      Reply
      • Jennifer says

        November 17, 2014 at 3:06 pm

        Thanks Julia. And yes, this soup is welcome on out cold and snowy days lately :)

        Reply
    6. Jessie @ Straight to the Hips, Baby says

      November 16, 2014 at 9:57 pm

      The soup looks delicious and such a great idea to use up leftover veg!

      Reply
      • Jennifer says

        November 17, 2014 at 8:01 am

        thanks so much, Jessie :)

        Reply
    7. Laura (Tutti Dolci) says

      November 16, 2014 at 12:42 am

      This is the perfect soup to repurpose leftovers and I love the crispy toppers!

      Reply
      • Jennifer says

        November 16, 2014 at 7:55 am

        Thanks Laura :)

        Reply
    8. Monika says

      November 16, 2014 at 12:38 am

      Great post! I haven't thought about freezing leftover vegetables for soup. Genius!

      Reply
      • Jennifer says

        November 16, 2014 at 7:55 am

        Thanks Monika. They make a great soup and the best thing, no two soups are the same :)

        Reply
    9. sue/the view from great island says

      November 15, 2014 at 1:12 pm

      I need to take this to heart...I don't want to be a food waster, but I'm afraid I'm guilty! Beautiful soup!

      Reply
      • Jennifer says

        November 15, 2014 at 3:11 pm

        Thanks Sue. It's hard, I know. I was guilty for years, too. Once I found a few easy alternatives to throwing out stuff, it's helped a lot :)

        Reply
    10. Katrina @ Warm Vanilla Sugar says

      November 15, 2014 at 12:15 pm

      I hate wasting food too, and this looks like the perfect way to use up vegetables! Lovely soup!

      Reply
      • Jennifer says

        November 15, 2014 at 3:10 pm

        Thanks Katrina. This is one of my favourite soups and I love how quick and easy it is!

        Reply
    11. Heidi @foodiecrush says

      November 15, 2014 at 11:45 am

      I've been using my freezer a ton. Great way to put my leftovers to work. And who can say no to crispy toppers?

      Reply
      • Jennifer says

        November 15, 2014 at 12:06 pm

        Thanks Heidi and I don't know what I'd do if I couldn't freeze my surplus :) The croutons are especially nice with this smooth soup, for a little crunch!

        Reply

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