The vegetable cream soup is a tasty, warm, creamy, light, and fragrant vegetarian dish. After the holidays and with the arrival of the cold, I really feel like preparing recipes and dishes based on vegetables, and this is one I make most often. I love accompanying the vegetable cream soup with some homemade bread croutons or with bruschetta, it’s a heartwarming, nutritious, and flavorful dish, not very high in calories because without cream or other dairy products, the vegetables are not sautéed, the oil is added directly at the end of cooking, raw!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups water
- 3 carrots
- 3 potatoes
- 2 onions
- 1 fennel
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
The vegetable cream soup is very simple and quick to prepare. First, clean, peel all the vegetables, and cut them into chunks that are not too large or too small; if they are all about the same size, it would be perfect.
Put the vegetables in a pot with cold water, bring to a boil, salt (I used a bit of my homemade vegetable broth instead of salt), and let the vegetables cook for 20-25 minutes, pierce them with a fork to check for doneness.
Once cooked, add a bit of black pepper (or other spices as you prefer) and blend with an immersion blender to get a smooth and homogeneous cream.
Serve the vegetable cream soup, finish it with a drizzle of raw extra virgin olive oil, and, if you like, with some homemade bread croutons.
Notes:
The vegetable cream soup can be stored in the fridge for 3 days. You can use the vegetables you prefer; you could add, for example, pumpkin, celery, or tomatoes. Of course, based on the amount of vegetables, you will need to adjust the water. For this recipe, I used 2.2 lbs of mixed vegetables.
Other cream soup recipes HERE
