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White bowl of creamy vegetable soup on a blue and white paisley tablecloth.

Creamy Vegetable Soup

This creamy, delicious vegetable soup from scratch is good any time of year but is particularly beneficial when sickness hits your family. The nutrient-dense base uses homemade chicken bone broth and then you add whatever vegetables you have in your kitchen. Serve it alone or with some crusty bread or a grilled cheese sandwich and it’s a winner the whole family will love!
Prep Time 5 minutes
Cook Time 1 hour

Equipment

  • Dutch oven or big pot
  • immersion blender
  • measuring spoons
  • wooden spoon or spatula

Ingredients

  • 4 tbsp butter
  • 2 onions or leeks, diced
  • 4 carrots, diced
  • 3 medium potatoes, diced
  • 3 quarts chicken bone broth
  • several sprigs fresh thyme or 1/2 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • 3 zucchini or cucumbers
  • 3 squash
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp nutritional yeast
  • optional: cream

Instructions

  • Melt butter in dutch oven and add onions or leeks and carrots. Cover and cook on low heat for 30 minutes until carrots and onions are soft.
  • Add potatoes and chicken bone broth. Bring to a boil and skim off any foam, then reduce to medium heat and add thyme sprigs and red pepper. Cover and cook about 15 minutes until potatoes soften.
  • Add zucchini and squash and cook another 5-10 minutes until soft.
  • Turn off heat, remove thyme sprigs, and puree soup with an immersion blender.
  • Add salt, black pepper, coriander, turmeric, and nutritional yeast to taste.
  • Ladle into bowls and add fresh cream, if desired.