Creamy Vegetable Soup - An easy and quick to make delicious lighter creamy soup with mixed vegetables - perfect for lunch or dinner.
Who doesn't love a creamy bowl of soup? Well this one will not disappoint and it is packed full of healthy vegetables. So simple and quick to make, it will be a go too soup for when you are rushed for time, delicious creamy and filling.
Yep I use frozen vegetables in this soup and why not? I always have frozen veg on hand because there is often a time when I need a healthy balanced portion of vegetables and if it's close to grocery day I may not have fresh on hand. I love what they call a California blend which is a mixture of Cauliflower, Broccoli and Carrots, but then add some fresh vegetables in too with Red Bell Pepper, Onion and Garlic.
Calories in Creamy Vegetable Soup
This recipe serves 4 and is 187 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Onion: Finely chopped onion creates the flavour base of the soup and adds sweetness as it softens during cooking.
- Garlic: Adds savoury depth and extra flavour that works perfectly in creamy soups.
- Salted butter: Butter adds richness and helps soften the onion and garlic while building flavour. Real butter works best for the creamiest result.
- Red bell pepper: Adds a little sweetness, colour, and extra flavour to the soup.
- Frozen mixed vegetables: Using frozen cauliflower, broccoli, and carrots makes this soup quick and convenient while still packed with vegetables. No need to defrost before adding.
- Chicken or vegetable stock: Forms the base of the soup and brings all the flavours together. Vegetable stock keeps the soup vegetarian if preferred. I like using chicken Better Than Bouillon stock paste. It adds savoury depth and keeps the sauce rich and full of flavour as the pasta cooks. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- 2% milk (semi-skimmed): Keeps the soup creamy without making it too heavy. Skimmed milk is not recommended as it can make the soup too thin.
- Cornstarch (cornflour): Helps thicken the soup into a creamy consistency without needing cream. Tapioca or arrowroot flour can also be used.
- Salt and Pepper: the basic seasonings that enhance the flavour of any recipe
- Fresh parsley: Adds freshness and colour stirred through or sprinkled over before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of easy ways to adapt this creamy vegetable soup depending on what you have on hand.
- Fresh vegetables can be used instead of frozen. Just chop them into small even pieces so they cook evenly.
- Swap or add different vegetables like sweetcorn, peas, green beans, courgette, mushrooms, spinach, leeks, potatoes, or sweet potato.
- Add cooked chicken, turkey, ham, bacon, sausage, white beans, chickpeas, or lentils for extra protein and a heartier soup.
- Stir through cooked rice, or small pasta shapes like orzo, macaroni, ditalini, or soup pasta to make it even more filling.
- Vegetable stock keeps the soup vegetarian, while chicken stock adds a richer flavour.
- Semi-skimmed milk can be replaced with whole milk for a creamier soup. I do not recommend skimmed milk, as it's too watery. You can also use olive oil and coconut milk for a dairy free version
- Stir through a little cream cheese, grated cheddar, or parmesan for extra richness.
- Add chilli flakes, paprika, thyme, or Italian herbs for extra flavour.
- Fresh parsley can be swapped for basil, chives, dill, or coriander.
- Blend part of the soup for a creamier texture while still keeping some chunky vegetables.
Side Suggestions
This creamy vegetable soup pairs perfectly with some warm crusty bread for dipping into the creamy broth.
You could also serve it with a little garlic bread, cheese toasties, grilled sandwiches, croutons, or a simple mixed salad.
Storing, Freezing and Reheating
Storing
Allow the soup to cool completely before storing in an airtight container in the fridge for up to 3 days. The soup may thicken slightly as it sits.
Freezing
Because this soup contains milk, it is best not frozen as the texture can change and become grainy once thawed and reheated.
Reheating
Reheat gently on the stovetop over a low to medium heat or in the microwave until piping hot throughout. Stir well while reheating and add a splash of stock or milk if needed to loosen the soup.
More Soup Recipes
Looking for some other soup recipes to try? Check out this:
See more Soup Recipes →
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Recipe Card
Creamy Vegetable Soup
Creamy Vegetable Soup - An easy and quick to make delicious lighter creamy soup with mixed vegetables - perfect for lunch or dinner.
Ingredients
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of salted butter (not margarine)
- ½ small red bell pepper, diced
- 750g (26.5oz) bag of frozen mixed veg (cauliflower, broccoli and carrots)
- 3 cups (720ml) of chicken or vegetable stock - see note!!
- 2 cups (480ml) of 2% milk (semi skimmed)
- 2 tablespoons of cornstarch (cornflour), or can use tapioca or arrowroot flour
- Salt and black pepper to season
- 2 tablespoons of fresh chopped parsley.
Instructions
- Add the butter to a saucepan over a medium high heat.
- Add the onion and fry until really golden and softened.
- Add the garlic and red pepper and continue to fry for a minute.
- Add in the stock, milk and frozen veg, whisk the cornstarch with a little water to make a slurry, pour this into the soup.
- Bring to a boil and then reduce heat and simmer until the soup thickens and vegetables are tender (approx 5-8 minutes).
- Stir in the fresh parsley.
- Taste and season with salt and black pepper as needed.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 187Total Fat 5.4gSaturated Fat 3.3gTrans Fat 0gUnsaturated Fat 10gCholesterol 17.8mgSodium 527mgCarbohydrates 23gFiber 5.2gSugar 12.6gProtein 8.3g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Carol Enns says
This soup was very easy to make and tasted very good! And the servings are huge! I got four 2 cup servings. I did not have the vegetable mix used in the recipe, so i used some carrots, broccoli and green beans I had. I also used 1% milk, cause that is what I had.
Thanks for the recipe!
Lindsaybrown says
Made this soup 2 day ..I loved it very filling and packed with free veg
I didn’t use the butter you suggested as I wanted to keep the Syns to a minamum Thanks Siobhan you take all the hard work out of slimming l
OYA says
3rd time making this. With respect to the original recipe I used whatever was on hand. Bullion cubes for stock, broccoli, cauliflower, zucchini, mushrooms,etc. Turned out SUPER delicious! Easy, filling, and so tasty. A MUST try soup!