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!
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.
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 .
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.
Get the Recipe: Cream of Vegetable Soup
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
- 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.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!