Creamy Vegetable Soup

This creamy vegetable soup is easy to make with simple, budget-friendly ingredients—no heavy cream needed! Instead, the vegetables blend together at the end to create a naturally smooth and velvety texture, making it a wholesome and satisfying meal.

Course Soup

Cuisine American

Keyword creamy vegetable soup, pureed vegetable soup

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 177kcal

Author Elizabeth Rodriguez

Ingredients

2 tablespoons Olive Oil
1 medium Onion diced (use white or yellow)
½ pound Carrots peeled and diced (about 3 medium carrots)
1 Celery Rib Diced
4-5 Garlic Cloves minced
1 pound Pumpkin peeled and cut into 1-2 inch pieces
½ pound Zucchini quartered and cut into 1 inch pieces (1 medium zucchini)
½ pound Potato peeled and cut into 1-2 inch pieces (1 medium potato) - we used a russet potato but white or red will also work
½ pound Sweet Potato peeled and cut into 1-2 inch pieces (1 medium sweet potato)
6 cups Vegetable Broth
1 tablespoon Vegetable Base
½ teaspoon Turmeric
¼ teaspoon Black Pepper
Salt if needed at the end

Instructions

Heat the olive oil in a large pot (we use a 6 quart enameled Dutch oven) over medium heat.
When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook them for 5 minutes, stirring frequently.
Add the garlic and black pepper to the pot and cook for 1 minute while stirring.
Next, add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, while stirring.
Add the vegetable broth. Raise the heat to high and bring to a boil (it will table about 5-6 minutes). Then add the vegetable base and turmeric powder. Stir well until the vegetable base dissolves.
Lower the heat to medium-low and cover the pot. Simmer the soup for 30 minutes until the vegetables are very tender. They should break apart easily when pressed with a wooden spoon or pierced with a fork.
Stir the vegetable soup occasionally and keep the broth at a simmer. Raise or lower the heat as needed.

Process the soup

Remove the pot from the heat. Process the vegetable soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
Taste and add salt if needed. As a reference we added ¾ teaspoon to ours.
Garnish with croutons and chopped parsley, if desired and enjoy.

Notes

Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Do not add salt to this soup until the end because the broth and vegetable base contain a good amount already. You can add salt at the end if needed. If you are sensitive to salt use reduced sodium broth.

Nutrition