Hearty Cream of Vegetable Soup

Cream of vegetable soup
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  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 1 1/2 Quarts (6 servings)
Nutritional Guidelines (per serving)
208 Calories
8g Fat
28g Carbs
5g Protein
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Nutrition Facts
Servings: 1 1/2 Quarts (6 servings)
Amount per serving
Calories 208
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 190mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Protein 5g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cream of vegetable soup is warm and satisfying, perfect for lunch or dinner during the colder months. It's thickened by the natural starch from the carrots, turnips, and potatoes, and we add just a bit of hot cream right before we serve it.

Ingredients

  • 2 medium carrots (peeled)
  • 2 stalks celery
  • 1/2 medium turnip
  • 1 cup cabbage (shredded)
  • 1/2 cup leek (white part, chopped)
  • 1 medium potato (Russet or other starchy type)
  • 2 tablespoons butter (unsalted)
  • 1 medium onion (peeled and roughly chopped)
  • 1 clove garlic (peeled and crushed)
  • 1/2 cup white wine (dry)
  • 1 quart broth (vegetable or stock)
  • 1 pinch salt (kosher)
  • 1 pinch white pepper (ground, to taste)
  • 1/4 cup cream (hot)

Steps to Make It

  1. Cut carrots, celery, and turnip into (roughly) same-sized pieces, about ½ inch to 1 inch thick. (Don't worry about precision—the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.)

  2. Peel the potato and cut it into pieces about the same size as the other vegetables.

  3. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

  4. Add the onion, garlic, and all the vegetables except the potato and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.

  5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

  6. Add the vegetable stock, increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 5 minutes, then add the potato. Simmer another 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

  7. Remove from heat and let cool a few minutes. Then transfer to blender and purée, working in batches if necessary.
    Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

  8. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

  9. Season to taste with Kosher salt and white pepper. Stir the cup hot cream into the soup just before serving. Or garnish each individual soup bowl with a dollop or swirl of hot cream.