Make an easy-going budget cream of veggie soup to warm you from the inside out. This recipe is great for when you have vegetables in the fridge that you don’t know what to do with.
Want to make a wholesome, tasty, easy, but budget cream of veggie soup? This recipe is great with practically any veggies you have. If you love this soup, check out my Leek and Potato Soup for another delicious recipe to try.
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Why You Will Love This Budget Cream Of Veggie Soup
- Cheap and efficient: Honestly, whatever is lurking in the back of your veggie drawer. If you need to buy fresh veggies to make it, choose one of those humble soup packs or whatever’s on special.
- Healthy and wholesome: What can be more wholesome than a veggie-dense recipe than this?
- A few simple steps: If you’re new to cooking, put this budget cream of veggie soup on your list of recipes to try.
Cream Of Veggie Soup Ingredients and Substitutions
The main thing to remember is that you can add ANY veggies to this soup. Having said that, here’s the base recipe I like to follow:
- Potatoes: Their starchy content helps to thicken the soup naturally.
- Veggies: Carrots, onions, parsnips, and celery add savoury and sweet notes to the soup. These are classic soup ingredients, but feel free to use others.
- Dried parsley and marjoram: These add colour and have a yummy taste. Use fresh herbs if you prefer.
- Fresh cream: Fresh cream adds richness and creaminess to the soup, giving it a luxurious texture. While it may not be the most budget-friendly ingredient, a little goes a long way, so you can use it sparingly to achieve the desired consistency and flavour. If fresh cream is not available or too expensive, you can substitute it with milk or a combination of milk and butter for a similar effect. Use a plant-based cream for a vegan version of this soup.
Instructions
This soup couldn’t be easier to make. With just a bit of chopping and one pot, you’ll have a creamy, comforting bowl on the table in no time.
Step 1: Peel and finely chop the onion. Wash, peel and chop the carrots and parsnips into small chunks. Slice the celery. In a heavy-based pot, heat a splash of vegetable oil over medium heat and sauté the onion, carrots, and parsnips for about 5 minutes, stirring now and then.
Step 2: Add the chopped celery, dried parsley, marjoram, bay leaves, a pinch of salt, and some cracked black pepper. Stir everything well and let it cook for another 5 minutes. This brings out the flavour in the herbs and veg.
Step 3: Peel and cube the potatoes, then add them to the pot. Pour in just enough water to cover all the vegetables. Bring to a boil, reduce to a simmer, cover with a lid, and cook for 15 minutes or until the potatoes are soft (check with a fork).
Step 4: Once the vegetables are tender, turn off the heat. Remove the bay leaves and use an immersion blender to purée everything until smooth. Stir in the fresh cream. Bring the soup back to a gentle boil, then turn off the heat and let it sit covered for 10 minutes. Serve hot with crusty bread and a sprinkle of herbs.
Top Tips For This Budget Cream of Veggie Soup
- Utilize promotions and discounts: Before purchasing ingredients, check the promotions aisles (shelves) at your local grocery store. Often, you'll find discounted vegetables that are perfect for making soup.
- Choose inexpensive vegetables: Choose economical veggies like potatoes, carrots, onions, parsnips, and celery. This is not the time for fresh truffles. Choose staples that are usually budget-friendly and widely available year-round.
- Shop in bulk: Consider buying ingredients like potatoes and onions in bulk. They have a long shelf life and are often cheaper when purchased in larger quantities. Buying in bulk can help reduce overall costs and ensure you have plenty of ingredients for future meals.
- Make homemade croutons or bread: Instead of buying pre-made croutons, use stale bread at home. Simply cube the bread, toss it with oil and seasoning, then bake until crispy. Homemade croutons are a cost-effective way to add texture and flavour to your soup. You could also bake a loaf of your Grannie’s bread recipe and save money and a trip to the store.
- Experiment with garnishes: Add a dollop of sour cream or Greek yogurt for extra creaminess. Top the soup with grated cheese, like cheddar or Parmesan, for added richness. Crumble cooked bacon or pancetta on top—experiment with what is already in the pantry.
Make Ahead and Storage Instructions
Leftover budget cream of veggie soup can be stored in the fridge in an airtight container for up to 3 days.
I suggest freezing the soup in portions. If possible, thaw the frozen soup overnight in the fridge for the best result the second time around.
Budget cream of vegetable soup can be made in advance and kept in the fridge for about two days. Another time saver is to make the recipe up to the point it gets blended. This can be cooled, stored, and finished off a few days later.
FAQ
Can I make this soup dairy-free?
Yes! Use a plant-based cream like oat or soy cream, or simply leave it out and blend the soup extra smooth.
What other vegetables can I use?
Pretty much any—broccoli, courgette, sweet potato, leeks, even cauliflower all work well.
Can I use stock instead of water?
Absolutely. A vegetable stock cube or homemade stock will add even more flavour.
Can I make this soup spicy?
Yes—add a chopped chilli or a pinch of cayenne with the herbs to turn up the heat.
Is this recipe suitable for kids?
Definitely. It’s smooth, mild, and packed with hidden vegetables.
Budget Cream of Veggie Soup
Make an easy-going budget cream of veggie soup to warm you from the inside out. This recipe is great for when you have vegetables in the fridge that you don’t know what to do with.
Ingredients
- 3 medium potatoes
- 2 carrots
- 1 onion
- 2 parsnips
- 3 celery
- 2-4 bay leaves
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- pinch of salt, pinch of black pepper
- vegetable oil
- 100 ml fresh cream
Instructions
Prepare the veggies: peel onion and chop thinly. wash, peel and chop carrots and parsnips, chop celery. In a heavy based pot, heat vegetable oil.
Add onions, parsnips and carrots to and sauté for 5 minutes stirring occasionally.
Add chopped celery, dried parsley and marjoram, bay leaves, pinch of black pepper and salt, cook for 5 more minutes.
Meanwhile, wash and peel the potatoes, cut in cubes and add to the pot, stir all ingredients well and add water to cover the veggies. Bring to the boil, then reduce the heat to medium, put the lid on and cook for 15 minutes or until the potatoes are cooked (pierce with fork to check).
Turn the heat off and use the immersion blender to purée veggies.
Add fresh cream and stir it into the soup. Bring it to boil again, then turn off the heat and let it stay for 10 minutes under the lid.
Serve with crusty bread and salty butter, sprinkle with fresh herbs on top (parsley, scallions, dill).
