Cream of Vegetable Soup Recipe

Name: Cream of Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, peeled and chopped; 2 carrots, peeled and chopped; 4 tablespoons butter; 4 medium potatoes; 2 quarts chicken broth; 3 sprigs thyme, tied together; ½ teaspoon pepper; 4 zucchini, sliced; sea salt, to taste; pepper, to taste; creme fraiche; crouton

Servings: persons

2 medium onions, peeled and chopped
2 carrots, peeled and chopped
4 tablespoons butter
4 medium potatoes
2 quarts chicken broth
3 sprigs thyme, tied together
½ teaspoon pepper
4 zucchini, sliced
sea salt, to taste
pepper, to taste
creme fraiche
crouton

1
Melt the butter in a large soup pot.
2
Add the carrots, onions and carrots and cook.
3
Cover and cook on low for about 30 minutes, or until the vegetables are tender.
4
Add the potatoes and the broth, bring to a rapid boil.
5
Reduce the heat and add the thyme and pepper.
6
Cover, cook until the potatoes are soft.
7
Add zucchini and cook for about 5 to 10 minutes, or until tender.
8
Remove the thyme, and puree the soup in a blender or with a handheld blender, thinning with water if needed.
9
Season to taste and serve with creme fraice and croutons.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium onions, peeled and chopped, 2 carrots, peeled and chopped, 4 tablespoons butter, 4 medium potatoes, and more.

Yes, Cream of Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Vegetable Soup

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