This luscious soup evokes wonderful memories of sitting at my grandma’s table after school on a cold, wintery day, and slurping up spoonful after spoonful of this warm and delicious vegetable soup.
Sadly, I never thought to ask my grandma for the recipe for her soup, but with a little experimenting, I think this recipe comes very close.
This one-pot, simple cream of vegetable soup is one of my favorite quick and easy meals. It’s pure comfort food yet loaded with healthy, nourishing, and slimming ingredients. It’s also dairy free. And gluten-free.
Farmhouse Vegetable Soup FAQ
What type of milk do you recommend for this cream of vegetable soup?
Soy milk works best in this soup as it lends just the right flavor. Cashew milk (especially homemade cashew milk) may be the next best.
Almond milk is a little too sweet for this simple, savory soup. Rice milk is too thin. Coconut milk definitely has the WRONG flavor! I’ve not tried hemp or oat milk, but my guess is they won’t be as good as soy or cashew in this particular soup.
Be sure to use plain, unsweetened milk! You don’t want sweet vanilla veggies!
Can I use other vegetables in this vegetable soup?
I used celery, carrots, onion, red potatoes, and green beans because those were the ones that tasted best to me in this soup – and those were the veggies my grandma used. 🙂 You could probably vary the veggie content without a problem.
What can I serve with the soup?
This soup is so nutritious and satisfying that it’s a meal in itself. We also love this cream of vegetable soup with crusty bread, croutons, or whole-grain crackers. And it’s great with a side salad.
Can I freeze vegetable soup?
I would NOT recommend freezing this soup. Neither the potatoes nor the milk freeze well at all, and the some other ingredients don’t turn out the greatest either.
I hope you enjoy!
Farmhouse Cream of Vegetable Soup
- 2 ribs celery, diced small
- 2 medium carrots, diced small
- 1 medium yellow onion, diced small
- 1 tablespoon olive oil - (Or use this method to sauté without oil.)
- 2 cloves garlic
- 1/2 cup water
- 5 medium (about 2 pounds) red potatoes – or another kind of waxy potato - scrubbed, but not peeled
- 1 cup cut frozen green beans - (or fresh green beans may be used)
- 1 1/2 cups organic canned corn kernels - with liquid
- 3 teaspoons dried parsley - (1 tablespoon)
- 2 1/2 teaspoons granulated onion
- 1 1/4 teaspoons dried chopped or minced onion
- 3/4 teaspoon celery salt
- 3/4 teaspoon dried dill
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1 1/4 teaspoons salt
- 2 – 3 cups plain, unsweetened non-dairy milk - See note
- In a large soup pot, sauté diced carrots, onions, and celery in oil over medium-low heat for about 5 to 7 minutes or until onions are just turning translucent. (Or use this method to sauté without oil.)
- Add garlic sauté for one more minute.
- Meanwhile, scrub potatoes. Dice into 3/4-inch pieces.
- Turn heat to high. Add 1/2 cup water, potatoes, green beans, corn, and seasonings. Cover and bring to a boil.
- Reduce heat and cook at a very low and gentle boil, stirring often, for 12 to 14 minutes or until potatoes are tender.
- Stir in milk. Cook over low heat until hot, but do not boil. Add salt to taste.Serve hot.
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