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5 from 4 votes

Easy Cream of Vegetable Soup

Cream of Vegetable Soup is not only healthy and delicious but super easy to make! A big hug in a bowl, this recipe is a great winter warmer!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Lunch, Soup
Cuisine: French
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 156kcal
Author: Carrie Carvalho


  • Large soup pot


  • 1 white onion diced
  • 3 carrots
  • 2 ribs celery
  • 400 grams swede/rutabaga peeled
  • 2 courgette or zucchini
  • 400 grams white potato peeled
  • 400 grams tin of chopped tomatoes
  • 1.5 litres vegetable stock
  • 3 bay leaves
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic roughly chopped
  • 1 tbsp olive or vegetable oil
  • ½ tsp salt
  • ½ tsp black pepper


  • Cut all the vegetables into roughly ½ inch pieces and set aside - keep the potato and swede separate.
  • Heat the oil in a large heavy-bottomed pot and add the onion, carrots, celery and courgette/zucchini.
  • Cook the vegetables, stirring occasionally, for 5-10 minutes until they start to sweat and soften.
  • Add the garlic, thyme, bay leaves and ½a teaspoon each of salt and pepper and stir. Cook for 2-3 minutes until the garlic becomes fragrant.
  • Add the chopped potato and swede then pour over the chopped tomatoes and stock.
  • Stir well, then bring to a boil.
  • Once boiling, turn the heat down and let the soup simmer until the potatoes are soft - about 20 minutes. You should be able to easily pierce them through with a fork.
  • Remove from the heat and carefully discard the bay leaves from the pot - they should easily rise to the top of the pot during cooking but you may need to give it a stir.
  • Using an immersion/stick blender, puree the soup until smooth. You can also use a stand blender to do this in batches.*
  • Season to taste and serve the soup warm with some bread or crackers for dipping. Garnish with some fresh chopped chives or parsley.


Cream of Vegetable Soup will keep covered in the fridge for 3 days. 
This soup can also be easily frozen - simply cool and portion into freezer safe containers. To reheat, defrost in the fridge overnight or using the defrost setting on your microwave. Reheat the soup in the microwave or on the stove - you may need to add a splash of water when reheating. 
*Be careful of hot steam when blending the soup, especially if using a stand blender. 


Calories: 156kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 1084mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6423IU | Vitamin C: 62mg | Calcium: 104mg | Iron: 2mg