Vegetable Cream Soup Recipe
Homemade vegetable cream soup is one of the most classic and essential dishes in any traditional home with good cooking.
Its ingredients make it easy to prepare year-round. In winter, served hot, it’s the perfect remedy to warm up and fight the cold. In summer, served lukewarm, it’s a pleasure for anyone, evoking memories of home-cooked meals.
Its “comfort food” status ties this recipe to a special feeling of nostalgia and reconnecting with homey wellness—whether it reminds you of your grandmother’s cooking or simply because it’s easy to make and always comforting and soothing to enjoy a good bowl of vegetable cream soup.
At the Tablao de Carmen, we serve our vegetable cream soup in a cup, as a starter in the Menú Carmen.
We garnish it with a special crunchy topping: croutons (fried in extra virgin olive oil), peeled pumpkin and sunflower seeds, finely chopped chives, and a final drizzle of extra virgin olive oil on top.
Preparation Time
Prep time: 10 minutes
– Cooking time: 30 minutes
– Total time: 40 minutes
Servings
This recipe makes 6 portions as a main dish.
Ingredients
- 1 medium onion
- 1/2 leek
- 1 medium zucchini
- 2 carrots
- 200 grams of pumpkin
- 2 medium potatoes
- 1.2 liters of bottled water
- 150 ml extra virgin olive oil
- A pinch of salt
- Whole black pepper
For garnish:
- Stale bread (for croutons)
- Pumpkin and sunflower seeds
- Chopped chives
Kitchen utensils needed:
- Vegetable peeler
- Cutting board
- Knife
- Deep pot or wide saucepan
- Slotted spoon
- Hand blender or food processor
Step-by-step Instructions
Once all ingredients are gathered—fresh from the market and of the best possible quality—our head chef Rosalía recommends the following steps:
- Wash all vegetables thoroughly.
- Peel and dice the onion, zucchini, pumpkin, and potatoes. Peel and slice the carrots and leek. Set everything aside together.
- In a pot, heat two tablespoons of extra virgin olive oil, then add all the vegetables and a pinch of salt.
- Sauté (stir-fry while stirring constantly) for about 8 minutes, then add the remaining water until it covers the vegetables, and a bit more salt. Increase the heat.
- Once it starts boiling, lower the heat and skim off the foam with the slotted spoon. Cover and simmer for 20 minutes until the potatoes are tender when pierced.
- Reserve one glass of the cooking water.
- Blend everything in the pot using a hand blender.
- Add some of the reserved water if needed to adjust consistency.
- Taste and adjust the salt.10. Add freshly ground black pepper to taste.
Once cooked, adjust the texture, salt, and pepper to your liking. Serve in a deep plate or wide bowl.
- Fry the bread cubes in extra virgin olive oil until golden. Remove with a slotted spoon and let drain on a paper towel.
- Finely chop the chives.
- Garnish the soup with the croutons, pumpkin and sunflower seeds, and chopped chives.At Tablao de Carmen, we serve our vegetable cream soup hot in a cup, topped with croutons, chives, seeds, and a final drizzle of extra virgin olive oil.
Enjoy!
Personal tips or variations
Rosalía, head chef at Tablao de Carmen, emphasizes a few key points to ensure the recipe turns out the way she prepares it:
– Don’t add too much water to avoid a runny texture. The charm of this soup lies in its thickness.
– Always sauté the vegetables in extra virgin olive oil for added flavor.
Ideal Consumption Moments
This dish can be prepared at any time of year. In winter, served hot, it’s ideal to warm up and fight the cold. In summer, served lukewarm, it’s a delightful reminder of home cooking.
This simple, hearty soup made with seasonal, high-quality ingredients doesn’t require advanced techniques, and it delivers the timeless flavors of home.
Everyone appreciates being able to choose a natural, healthy, and light dish.
Vegetable cream soup is one of the essential items on our menu, and one of the two starter options in our Menú Carmen.
It’s a dish created for our typical clientele—mostly travelers who come to experience flamenco and the typical ambiance of our region, while also wanting to eat well and healthily to continue enjoying their journey.
The vegetable cream soup at Tablao de Carmen aligns with our philosophy:
In simplicity lies greatness.
