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Creamy Vegetable Soup without Cream

Yvonne Tally
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Roasted Root Vegetables make this soup pop and you make it so fast! Top with Big Croutons and enjoy with a glass of Zinfandel on a cold winter evening. It makes a great lunch item for the whole family.

Pureed Roasted Root Vegetables 4 cups
carrots 1 cup, chopped or diced
celery 1/4 cup, diced
green beans 1 cup, cut in half
mushrooms 2 cups, raw, sliced (shitake, crimini, button)
chicken or vegetable stock 2 cups
oregano 1/2 tsp., dried
thyme 1/2 tsp., dried
tarragon 1/2 tsp., dried
olive oil 1 Tbsp. (extra virgin or good quality
  1. Sauté mushrooms in olive oil on med high heat until crisp. Set aside
  2. Heat stock to simmer in pot large enough for pureed vegetables. Add all ingredients except mushrooms and milk. Simmer vegetables 5 minutes or until just tender.
  3. Add puréed vegetables, mushrooms and milk. Stir and let simmer for about 15-20 minutes so flavors increase.


  • Check doneness of veggies by piercing with a fork.
  • Don’t over cook veggies — they are going to cook more once the pureed root vegetables are added.
  • Fresh herbs will lose their flavor with prolonged cooking, I suggest dried for soups instead of fresh.
  • Soups taste even better the next day as flavors become bolder.

Yvonne Tally

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