Cream of Vegetable Soup

This is cream of vegetable soup. It is a large batch. Use within a few days or for a crowd or cool and freeze it for lunch for the rest of the month!This goes so well with soda bread. You can find my soda bread recipe here. It’s thick, smooth, and gently sweet, made with a balanced mix of root vegetables and finished with cream for a comforting, satisfying texture.

Rather than relying on a single vegetable, this recipe is carefully balanced so no flavour dominates. It’s practical, affordable, and built for repeat cooking.

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The Vegetables…

This soup uses a combination of vegetables to create flavour, body, and natural thickness without needing flour or thickeners. If you take care to add a gluten free stock, this can be one of your reliable go-to recipes.

• Carrots provide sweetness and colour
• Swede adds body and depth
• Parsnips are used lightly for warmth
• Potatoes thicken the soup naturally
• Onions and garlic create a savoury base

The result is a smooth, nutritious soup that appeals to all ages.

Ideal for batch cooking and freezing

This recipe is made in a large stock pot and is perfect for freezer cooking.

• Freezes well.
• Reheats on the hob or in the microwave ( don’t allow to boil as it will ruin the flavour)
• Taste even better on day two or three!
• Store in portionions to make it easy to pack or grab for lunches.

If the soup thickens after freezing, simply loosen with a splash of hot water or milk when reheating.

Herb and cream options

Dried thyme is main herb in this soup, which pairs naturally with root vegetable. It gives a delicious flavour and beautiful aroma. Add coriander , either fresh or frozen at the end for brightness as an option.

You can finish the soup with either double cream or single cream, depending on what you have available. Double cream gives a richer finish, while single cream produces a lighter result without changing the method.

A practical, everyday soup

This cream of vegetable soup is designed to be reliable rather than fussy. Quantities are generous, the method is straightforward, and the ingredients are easy to adapt depending on what’s in your kitchen. It comes out thick however if you prefer a thinner soup just add some water till you get the consistency you prefer. I like it thick so it coats my soda bread which will be laced with real butter…

Cream of Vegetable Soup

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course: Soup

Ingredients Method

Ingredients

  

• 3 tbsp olive
• 3 large onions
• 3 cloves garlic
• 120 g celery
• 1.2 kg carrots
• 700 g turnip ( swede)
• 200 g parsnips
• 300 g potatoes
• 4 vegetable stock pots
• 2.5 litres boiling water
• 2 tsp dried thyme
• 2 bay leaves
• salt, to taste
• white pepper to taste
• black pepper to taste
• 230 g double cream
• 300 g single cream

Method

 

1. Heat the oil or butter in a large stock pot.
2. Add the onions and cook gently for 10 minutes until soft.
3. Add the garlic and celery and cook for 1–2 minutes.
4. Add all the vegetables to the pot.
5. Add the stock pots, thyme, bay leaves and boiling water.
6. Bring to the boil, then reduce to a simmer.
7. Cook for 35–40 minutes until all vegetables are completely soft.
8. Remove the bay leaves.
9. Blend until smooth.
10. Season well with salt, black pepper and white pepper.
11. Stir in the cream.
12. Adjust thickness with a splash of hot water if needed.

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