Creamy Vegetable Soup
This Creamy Vegetable Soup is so good you won’t miss the butter, flour or heavy cream. Enjoy it with crispy mortadella and chives or over your favorite pasta for a heartier option. No matter how you serve it, it’s so good! Let me know if you give this recipe a try.
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and tastes amazing. Your entire family will be coming back for more.
Loaded with nutrients. This creamy soup is jammed packed with nutrients from all the roasted vegetables.
Versatile. Enjoy as is or serve it over your favorite noodles or pasta for a heartier option.
Perfect for meal prep. Make a batch of soup and enjoy it throughout the week.
Recipe Ingredients
- Tomatoes: You’ll need medium sized tomatoes for this creamy soup recipe.
- Onion: This recipe calls for one large, sweet onion.
- Cauliflower: You’ll need cauliflower for this recipe.
- Garlic: You’ll need 4-5 cloves of garlic for this recipe.
- Oil: Drizzle the vegetables with olive oil.
- Seasoning: This recipe calls for dried oregano, dried thyme, kosher salt, cracked black pepper
- Cheese: Cottage cheese adds protein and texture to this recipe.
- Broth: This recipe calls for chicken bone broth for added protein. Option to use chicken stock of your grocer doesn’t carry bone broth.
- Water: Optional. Option to add some water if you prefer a thinner soup texture.
Variations
Enjoy this soup with one or two mortadella crisps and freshly chopped chives.
Another way to enjoy it is over cooked pasta or noodles for a heartier option. Add a crispy chicken cutlet for extra protein and flavor!
Expert Tips
- Make sure all the vegetables are uniform in size. It’s best if all the vegetables are close to the same size for even cooking.
- Remove the peel on the garlic cloves but leave them whole.
- Do not overcrowd the sheet pan. Make sure you use a sheet pan large enough so there is no overlap. Otherwise, the vegetable swill steam versus brown.
- Check for doneness. All vegetables should be fork or knife tender to ensure doneness.
How to Make
Preheat the oven to 425 degrees.
Slice the tomatoes in half. Wash and trim the cauliflower, peel the garlic cloves and slice the onion into wedges. Add everything to a sheet pan or baking tray.
Drizzle with olive oil and toss until well coated. Season with dried oregano, dried thyme, kosher salt and cracked black pepper. Roast for 45-55 minutes flipping halfway through. Remove from the oven once everything is knife tender and cooked through.
Carefully add the roasted vegetables to the blender along with the cottage cheese. Buzz until smooth and creamy. Add the creamy tomato mixture to a soup pot. Add the bone broth and stir until well combined. Taste and season with kosher salt and black pepper accordingly. For a thinner soup add some water as needed. Serve hot and enjoy.
Option to top the soup with mortadella crisps and chopped chives.
Frequently Asked Questions
Store leftover soup in an airtight container in the refrigerator for three to four days.
Add a splash of water or bone broth to thin it out. Remove the pot from the heat or reduce it to a simmer.
Other Soup Recipes to Consider Trying
- Lemon Chicken Soup
- Butternut Squash and Chicken Soup
- Healthy Chicken Broccoli Cheddar Soup
- Healthy White Lasagna Soup with Chicken
Creamy Vegetable Soup
Equipment
- 1 blender
- 1 baking tray
Ingredients
- 24 ounces Roma tomatoes, slice in half
- 24 ounces cauliflower, wash and trim
- 4-5 cloves garlic, peel and leave whole
- 1 large sweet onion, peel and cut into wedges
- 2-3 tablespoons olive oil
- kosher salt, as needed
- cracked black pepper, as needed
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ cup cottage cheese, I used 2% Good Culture
- 2 cups chicken bone broth
- 1 cup water, add as needed
Instructions
- Preheat the oven to 425 degrees.
- Slice the tomatoes in half. Wash and trim the cauliflower, peel the garlic and slice the onion into wedges. Add everything to a sheet pan or baking tray.
- Drizzle with olive oil and toss until well coated. Season with dried oregano, dried thyme, kosher salt and cracked black pepper. Roast for 45-55 minutes flipping halfway through. Remove from the oven once everything is knife tender and cooked through.
- Carefully add the roasted vegetables to the blender along with the cottage cheese. Buzz until smooth and creamy. Add the creamy tomato mixture to a soup pot. Add the bone broth and stir until well combined. Taste and season with kosher salt and black pepper accordingly. For a thinner soup add water as needed.Option to serve with mortadella crisps and chopped chives. Serve hot and enjoy.
Notes
Store leftover soup in an airtight container in the refrigerator for three to four days. What do I do if my soup is too thick?
Add a splash of water or bone broth to thin it out. Remove the pot from the heat or reduce it to a simmer.
