Vegetable Cream Soups – The Best Recipes

It doesn’t take much effort to prepare vegetable cream soups that are not only very healthy but also delicious. Cream soups satisfy hunger and provide plenty of nutrients.

They are also ideal foods for weight loss as they are low in energy density and provide few calories.

Using our recipes for vegetable soup creams, you will cook a delicious soup that will appeal to all members of your family. Moreover, even children will not complain that they have to eat vegetables!

Vegetable cream soups – our recipes

1. Traditional vegetable cream recipe

Ingredients

• 1 carrot (30 g)
• 1 pinch of ground pepper
• 2 tablespoons of olive oil (20 ml)
• 1 liter of water
• 1 large zucchini (50 g)
• 2 leeks (60 g)
• 1 cube of vegetable stock
• 1 cup of spinach leaves (100 g)
• 2 cups of condensed milk (200 ml)

Manner of execution

• Wash and slice the leeks, zucchini and carrots.
• Then pour a little oil into the pan and fry the vegetables over low heat until golden brown.
• Add the spinach and the vegetable stock cube. First, dissolve it in ¾ liters of water.
• Bring the soup to a boil and cook for 10 minutes.
• Then add the condensed milk and use a mixer or blender to blend the vegetables. The soup should have the consistency of thick cream. Season to taste.
• Serve hot or cold, garnish with grated cheese, a sour cream cake or diced ham.
• This soup is an excellent choice, primarily for people on a slimming diet.

2. Creamy vegetable soup with apple

Ingredients

• 2 potatoes (60 g)
• 2 onions (60 g)
• 1 apple (30 g)
• 1 large zucchini (50 g)
• fresh coriander leaves
• olive oil to taste
• sesame seeds for decoration

Manner of execution

• First, heat the olive oil over low heat and then sauté the chopped onion. Add a pinch of salt and a teaspoon of baking soda to it. Wait for it to start to caramelize. In half an hour the onion should turn golden brown.
• Then, peel and slice the zucchini, but use it later.
• When the onion is fried, cut the potato and apple. Wait until the last minute before they lose color.
• Add the zucchini to the caramelized onions and fry for 3 minutes.
• Add 400 ml of water and the second potato. Cook for 15 minutes or until the potato is tender.
• Add the apple and cook for five more minutes. Then mix the soup into a smooth liquid with the consistency of thick cream.

• Serve the soup garnished with sesame seeds and fresh coriander leaves. A glass of white wine in the Verdejo style will certainly go with the soup.

3. Creamy tomato, carrot and ginger soup

Ingredients

• 1 pinch of salt
• 1 pinch of ground pepper
• powdered ginger
• mint leaves
• 6 carrots (120 g)
• 1 kilogram of ripe tomatoes
• 3 tablespoons of oil (40 ml)
• 4 tablespoons of blueberry jam (50 g)

Manner of execution

• First, wash and chop the tomatoes.
• Then pour three tablespoons of oil into a large frying pan and fry the tomatoes over low heat to evaporate the water from them.
• Peel and chop the carrots. Put them in the pan and stew them together with the tomatoes.
• After 30 minutes, add powdered ginger and salt. Mash all vegetables thoroughly and rub through a sieve to remove any remaining tomato peel and seeds.
• Serve the tomato cream with a spoonful of blueberry jam. Garnish the soup with mint leaves.

4. Vegetable cream soups with cheese

Ingredients

• 4 small round cheese
• salt for flavor
• 2 courgettes (80 g)
• 4 carrots (60 g)
• 2 leeks (60 g)
• 2 potatoes (60 g)
• ½ pumpkin (40 g)
• 1 small head of broccoli (40 g)
• extra virgin olive oil
• mineral water (if needed)
• 2 cubes of vegetable broth

Manner of execution

• Wash the zucchini and cut into small pieces. You can peel it, however it is not necessary. It all depends on the color you want your soup to have.
• Wash and peel the carrots, potatoes and pumpkin, then cut into pieces.
• Also wash the broccoli and cut it. You’ll only need broccoli florets for this recipe.

• Fry the leeks in oil for a few minutes until soft. Add the zucchini, carrots, potatoes, pumpkin and broccoli. Fry all the vegetables together, stirring so that they do not stick to the bottom.
• Add water so that it covers all ingredients. Then add the vegetable stock cubes and salt. If necessary, add more water.
• Take the soup off the heat. Add the cheese and, if necessary, a little salt to taste.
• Blend all ingredients until you get a smooth cream.
• This soup is an ideal recipe, especially for vegetarians.