Quick & Easy Creamy Vegetable Soup is a recipe that I like to make at the end of a week with the vegetables that we haven’t gotten to.The beauty about this soup, is that it is so versatile. Different vegetables or different spices will change the flavor but not the simplicity of the soup base! I am a huge fan of recipes that are quick and easy!
I LOVE soups but having a corn allergy, I found it difficult to find soups that don’t contain any corn or corn derivatives! Because of this, I have learned how to make healthy, mouth-watering soups from scratch, using fresh ingredients that I can pronounce, which makes me feel better about what I am putting into our bodies!
Not only is this soup delicious, it’s a great way to hide vegetables for those who are not fond of them! When I worked in daycare, we had these types of soups every week and the children who wouldn’t touch vegetables served in other meals, they would devour them on Soup Friday! It was a really wonderful way to not waste any of the vegetables that didn’t get used.
So let’s get to the recipe. (see full recipe below)
Here is what used for this recipe.
- chicken stock
- broccoli heads
- green bell peppers
- red bell pepper
- Goya Adobo spice
Wash and cut up all of the vegetables that you are going to be using and place them in a large pot. Keep in mind, any vegetables will work. I have used and had great success with fresh and frozen vegetables. I have also incorporated vegetables such as cabbage, turnips and beets! The more you make this soup, the more you will figure out what combinations work well together.
Add in the broth and water. I used a chicken broth that I made from a full chicken that I cooked this week, but this can be substituted for a ready made chicken stock or even water and bouillon cubes. You will need about 6 cups of stock and 6 cups of water.
It’s time to boil. Add your liquids and spices to the pot and bring to a boil. This time, I have used basil, parsley, celery salt and Goya Adobo all-purpose spice. In previous soup batches, I have used Italian spice, thyme, bay leaves and Greek spices.
Let boil until the vegetables are soft enough to puree. I like to let it simmer for 30-45 minutes so that the flavors marry together!
When it comes time to puree your soup, you have a few methods to choose from. I prefer to use a hand blender and I do it right in the pot. You could also use a blender, by transferring small amounts of the soup into the blender to blend then transferring it into a separate pot. SAFETY DISCLOSURE: PLEASE BE CAREFUL IT WILL BE HOT!
Once you have pureed the soup, add some butter to give a creamy texture. You could make this soup even creamier by adding some milk, cream, cream cheese or even sour cream. I have used every one of those thickeners at some point. We simply prefer our creamy soups to not be so think.
I also like to add a dollop of sour cream to the soup for some taste but also for presentation.
Couple the soup with a roll for a hearty and quick re-heatable lunch or use it as an appetizer to a meal. We will typically freeze about half of this recipe so it stretches the amount of meal potential even farther.
- 2 broccoli heads
- 2 green bell peppers
- 1 red bell pepper
- 10 carrots
- 7 green onions
- 1 potato
- 2 garlic cloves
- 6 cups chicken broth
- 6 cups water
- 1 tbsp parsley
- 1 tbsp basil
- 1 tsp celery seed
- 1 tsp salt
- 1 tsp Goya Adobo All-purpose spice
- 2 tbsp butter
- Wash and cut up all of the vegetables that you are going to be using and place them in a large pot.
- Add in the broth and water.
- Add your liquids and spices to the pot and bring to a boil.
- Let boil until the vegetables are soft enough to puree. I like to let it simmer for 30-45 minutes so that the flavors marry together!
- Time to puree your soup. I prefer to use a hand blender and I do it right in the pot.
- Once you have pureed the soup, add some butter to give a creamy texture.
- Enjoy or freeze for later use!