If you’re not a fan of traditional vegetable soup, or you’re looking for a delicious way to hide veggies from picky eater, then you’re going to love this flavory, creamy soup. It’s loaded with healthy vegetables and so easy to make.
Why You’ll Love This Recipe
I’ll be honest, I’m not a big fan of regular vegetable soup–just a bunch of vegetables floating around in some broth. But I’m a huge fan of this Creamy Frozen Vegetable Soup!
Frozen vegetables are cooked in broth until tender, and then blended until smooth. Add some herbs, spices and heavy cream, and you have a thick, creamy delicious soup, without a vegetable in sight.
Not that I have anything against vegetables, but if you’re going to make vegetable soup, this is the way to do it! Not only is this soup hearty and flavorful, it is incredibly easy to make.
Just add a salad and some crusty bread and you have a satisfying meal that even vegetable-haters will love!
I’m also a firm believer that this soup needs toppings. I highly recommend some Buttery Air Fryer Croutons, or something else crunchy, like French fried onions or even popcorn. And a generous sprinkle of shredded cheese.
This soup is a fantastic way to use up all those bags of half-eaten frozen veggies you have sitting in the freezer. And yes, you can use pretty much any kind of frozen veggie out there.
An immersion blender is an incredibly helpful tool for making this recipe, so you can blend your soup right in the pot, rather than having to transfer it to a blender.
Although I prefer to make this soup perfectly smooth, you can leave it a little chunky if you prefer more texture. And if you want to make it a bit lighter, you can use less cream.
Obviously you can also make this recipe with fresh vegetables, or leftover roasted veggies, but you may need to lengthen the initial cooking time to get veggies that are soft and blendable.
If you’re looking for a cozy, heartwarming and healthy soup, made with things you probably already have on hand, be sure to give this Creamy Frozen Vegetable Soup a try.
What Should I Serve with Creamy Frozen Vegetable Soup?
Soup and salad is always a wonderful combination, but since this soup is already loaded with vegetables, I usually serve some nice crusty bread or rolls on the side. Here are some of my favorite options:
- Indian Naan Bread
- Parmesan Garlic Bread Sticks
- Easy Parmesan Garlic Knots
- Ultimate Garlic Bread
- Cheesy Everything Monkey Bread
Be sure to save this recipe to your favorite Pinterest board for later.
Tips for Making Creamy Frozen Vegetable Soup
- Don’t worry about following the recipe exactly. If you use a few more vegetables or a bit less broth or cream, your soup will still be delicious.
- Transform this simple soup with additions like grilled chicken, beans or pasta.
- If you don’t have an immersion blender, transfer the soup in batches to an upright blender. Be extra careful with the hot liquid, and never fill the blender more than halfway.
Ingredients
- Olive oil
- Produce: onion, garlic
- Spices: thyme, oregano, salt and pepper
- Frozen vegetables
- Diced tomatoes
- Chicken or vegetable stock
- Heavy cream
Creamy Frozen Vegetable Soup
Ingredients
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 2-3 cloves garlic
- 6 cups chopped frozen vegetables
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry oregano
- 1 15 oz. can diced tomatoes, undrained
- 4-5 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large Duch oven, heat oil over medium-high heat. Add the onions and garlic and cook until onions are tender, 3-5 minutes.
- Stir in the thyme and oregano, then add the frozen vegetables. Cook until the vegetables begin to brown and become tender.
- Add the diced tomatoes and 4 cups of broth. Bring to a simmer and cook until vegetables are soft, about 15 minutes.
- Puree the soup in the pot with an immersion blender until smooth. Stir in the heavy cream and warm through. Season with salt and pepper, to taste.
4 comments
Phillis Simon
I am quite elderly and find soup a very satisfying meals. I have used this recipe several times. It is easily made, delicious to eat and healthy. I sometimes do not have cream and make it with milk or replace it with extra broth. It is still very good. I have also put leftover cooked vegetables in and any one is good. My husband does not like to eat vegetables but will eat a cup of this soup as a starter. He actually likes it.
Danelle
This is wonderful to hear Phillis. I’m glad you’re both enjoying the soup!
Beth
Easy and flavorful.
I used my immersion blender and still have lots of veggie bits though, so I had to strain it, to have creamy blend. Any ideas on what to do with the “pulp’? I don’t want to waste the food!
Lisa
I just puréed it for a long time to make it as smooth as possible. I started at a low speed, turned it up, then back down. I did this for several minutes. I also made sure to cook the veggies quite a while with the onion before adding broth and then simmered for probably 25 minutes. So they were very soft and easier to puree. I used several different frozen veggie blends, from the regular mixed vegetables, riced cauliflower, and a few different fire roasted blends. For broth I used Better Than Bouillon. I also only used a half cup of whole milk to save calories and it’s still rich and creamy. It is sooo good and an easy way to get my vegetables in a warm, comforting cup, which I need with all this snow and near zero temperatures. I really appreciate the recipe!