I picked up a copy of Nourishing Traditions 13 years ago when I was learning how to cook and bake with unprocessed ingredients. Cream of Vegetable Soup was one of the first recipes I tried and the entire family fell in love with this delightful soup. Abby even requested it for her birthday dinner when she turned three!
The soup offers a comforting mix of vegetables, healthy fats, herbs and sea salt that nourishes from the inside-out. It makes for great leftovers, in fact, my kids took this soup in an insulated thermos to school today! It also freezes well.
If you’re hosting a holiday party, you can even pour the soup into individual shot glasses and top with a small dollop of sour cream and a few thyme leaves. Place them on a tray and pass. Your guests will love it!
We like to serve it with a dollop of creme fraiche, a bit of raw cheddar and some fresh thyme leaves, but you can also serve it without the garnishes or with sour cream in place of the creme fraiche.Print
Cream of Vegetable Soup
Adapted from Nourishing Traditions.
- 4 tablespoons butter (or 3 tablespoons duck fat for a dairy-free option)
- 2 yellow onions, chopped
- 4 carrots, chopped
- 4 large russet potatoes, chopped (or 1 large head cauliflower chopped for a lower carb option)
- 10 cups chicken stock
- 3 sprigs of fresh thyme, tied together with a piece of twine
- 4 zucchini, cut into 1-inch coins
- 2 teaspoons Celtic sea salt
- 1/2 cup raw heavy cream (or coconut milk for a dairy-free option)
- Creme fraiche, sour cream, raw shredded cheddar (optional)
- Melt the butter over low heat in a dutch oven. Add the onions and carrots, put the lid on the pot and let the vegetables sweat for 30 minutes. Add the potatoes and stock and increase heat to medium-high and boil. Reduce the heat to a low boil and cook until potatoes are fork tender. Add the thyme sprigs and zucchini and cook for an additional 8-10 minutes until the zucchini are tender. Remove the thyme bundle from the soup. Using a hand-immersion blender, blend the soup until smooth. Stir in salt and cream. Taste the soup and add more sea salt if needed. Ladle the soup into bowls and serve with a dollop of sour cream or creme fraiche and raw cheddar (if using).
- Serving Size: Serves 6-8