Creamy Vegetable Soup
Are you looking for a thick and creamy vegetable soup recipe? This is the perfect soup for you!
Made with root vegetables and canned peas, beans, and tomatoes, this hearty recipe is ideal for winter and is full of nutrients. To make this recipe, start by heating olive oil in a large soup pot.
Sautée your onions, carrots, and celery with salt, red pepper flakes, curry powder, and garlic. Once the onions turn translucent, add minced garlic and cook for 1 - 2 minutes, or until fragrant. Add a can of peas and allow to cook for an additional 2 - 3 minutes. Use an immersion blender to emulsify the vegetables into a chunky base. Add cans of tomatoes and beans and then add broth or water and bouillon cube mixture.
Bring this to a boil and then add the pastina, dried thyme, basil, and oregano. Reduce to a simmer and allow to cook for 15-20 minutes, stirring frequently. Remove from heat and serve with fresh bread.
Who said you couldn’t have soup for dinner?
Creamy Vegetable Soup
Recipe Author: Gabby Pogel
Enjoy this creamy vegetable soup throughout the winter and use some of the canned goods in your pantry.
Equipment
Medium-large soup pot & lid
Immersion or regular blender
Ingredients
2 Tbsp olive oil
1 Yellow onion
2 - 3 Large carrots
3 Celery stalks
2 Tsp salt
2 - 4 Tsp red pepper flakes
2 Tsp curry powder
Pepper to taste
6 - 8 cloves garlic
1 Can of peas
1 Can of fire-roasted tomatoes
1 Can of dark red kidney beans
1 Can of cannellini beans (or navy beans)
4 Cups of vegetable broth (or water w/ vegetable bouillon cube)
1/2 Cup of pastina
Dried basil, thyme & oregano
Instructions
Dice yellow onion, carrots, and celery. Add olive oil to a large soup pot over low-medium heat and season with salt, red pepper flakes, curry powder, and pepper. Cook until the onions turn translucent, between 8 - 10 minutes.
Mince garlic and add to the soup pot. Allow cooking for another 1 - 2 minutes.
Add the peas (2 options for cooking)
IMMERSION BLENDER: Drain a can of peas and rinse. Add to soup mixture and cook for 2 minutes. Use an immersion blender to pulse the onions, carrots, celery, garlic, and peas into a chunky variety.
TRADITIONAL BLENDER: Drain a can of peas and rinse. Add to a traditional blender and blend until smooth. Add to soup mixture and allow to cook for 2 minutes, stirring occasionally.
Add cans of fire-roasted tomatoes, dark red kidney beans, and cannellini beans. Add vegetable broth (or water and vegetable bouillon cube equivalent) and bring to a boil.
Once boiling, add 1/2 cup of pastina. Mix and reduce heat to a simmer.
Add dried basil, thyme, and oregano and stir. Cook for 15-20 minutes, occasionally stirring.
Remove from heat and serve immediately with fresh bread or a hearty winter salad.
Notes:
Once refrigerated, this soup will stay good for 4 - 5 days
Freeze this soup to enjoy for up to 3 months
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