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December 6, 2016

Cream of Vegetable Soup

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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!

Cream of Vegetable Soup

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!

Cream of Vegetable Soup

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.

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Cream of Vegetable Soup

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★★★★★

5 from 1 review

Adapted from Nourishing Traditions.

Ingredients

Units
  • 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)

Instructions

  1. 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).

Nutrition

  • Serving Size: Serves 6-8

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Paleo Recipes, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 26 Comments

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26 Comments

  1. Jen

    December 6, 2016 at 2:15 pm

    Could I use ghee instead of the butter or duck fat?
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    • Deliciously Organic

      December 7, 2016 at 9:44 am

      Yes, but use 3 tablespoons instead.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Donna

    December 6, 2016 at 5:42 pm

    RE: the Thyme wrapped in twine. I am assuming you remove them before blending the soup?
    to Donna" aria-label='Reply to this comment to Donna'>Reply to this comment
    • Deliciously Organic

      December 7, 2016 at 9:44 am

      Oops! Yes! I'll make the edit. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Kristen

    December 13, 2016 at 6:42 am

    Love this recipe! I just used a regular pot on the stove and did it all in one (since I didn't have a dutch over) and left out the thyme since I didn't have fresh and it is still amazing. So easy too. Thank you.
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
    • Wilma

      August 15, 2023 at 6:40 am

      Thank you so much for this recipe. We LOVE soup and the idea of filling shot glasses with soup for company - very clever. Thank you. During one phase of Covid we were living in a small cottage and there was only a small breakfast bar sooooo we had SOUP ON THE SOFA with our guests. I look forward to trying this recipe.

      ★★★★★

      to Wilma" aria-label='Reply to this comment to Wilma'>Reply to this comment
      • Deliciously Organic

        August 16, 2023 at 3:43 pm

        I'm so glad you enjoyed it! and, I love soup on the sofa! :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Kathleen

    December 20, 2016 at 2:51 pm

    Can't wait to try this! I'm always on the lookout for nourishing meat-free ideas for using up homemade bone broth. And I love the shot glass idea! :-)
    to Kathleen" aria-label='Reply to this comment to Kathleen'>Reply to this comment
  5. Rebecca

    December 26, 2016 at 1:52 pm

    I've made this soup twice now and it's so delicious! Everyone from my 2 year old to my senior citizen parents enjoyed it. Thanks for another great recipe, Carrie!
    to Rebecca" aria-label='Reply to this comment to Rebecca'>Reply to this comment
  6. Anita

    January 1, 2017 at 4:58 am

    Hi there. I believe I have hashimoto disease have all the symptoms however bloods don't show. I see this that this soup have cauliflower I thought we are supposed to avoid certain foods whilst detoxing? Thank you
    to Anita" aria-label='Reply to this comment to Anita'>Reply to this comment
    • Deliciously Organic

      January 2, 2017 at 10:50 am

      Cooked cauliflower is on the "ok" list when dealing with Hashimotos, but it's important to remember that we are all biochemically individual, so if your body doesn't do well with cauliflower, then it's best to avoid it.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Cassandra

    July 9, 2017 at 10:45 pm

    What other herbs can I use without overpowering the soup? Will milk be an OK substitute or do I need to make a rue? I have: Red potatoes Leeks/onions Carrots Milk Butter Olive oil Parsley Spice blends from mrs. Dash Herbs De provence Black pepper Vegetable stock
    to Cassandra" aria-label='Reply to this comment to Cassandra'>Reply to this comment
  8. Sara

    August 20, 2018 at 1:35 pm

    Anybody try sweet potatoes in this? Cauliflower isn’t my favorite.... I was curious how sweet potatoes impacted it :)
    to Sara" aria-label='Reply to this comment to Sara'>Reply to this comment
    • Deliciously Organic

      August 21, 2018 at 10:58 am

      I haven't tried it, but it sounds like a good option! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Lori

    August 23, 2018 at 12:08 pm

    Any idea what the calorie count is on this?
    to Lori" aria-label='Reply to this comment to Lori'>Reply to this comment
    • Deliciously Organic

      August 27, 2018 at 11:40 am

      I'm not sure, but you can enter this recipe into a calorie counter to find out!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Mimsi

    April 13, 2020 at 6:17 pm

    Did you leave the skins on the zucchini and the potatoes?
    to Mimsi" aria-label='Reply to this comment to Mimsi'>Reply to this comment
    • Deliciously Organic

      April 20, 2020 at 12:19 pm

      Yes, I leave the skins on.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Kori Ireland

    March 18, 2021 at 3:19 pm

    What does it mean to "let the vegetables sweat?" Do we leave the pan on low heat during this time?
    to Kori Ireland" aria-label='Reply to this comment to Kori Ireland'>Reply to this comment
    • Deliciously Organic

      March 23, 2021 at 10:34 am

      When the heat is on low, and the lid is on, this is called sweating.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Lisa

    June 7, 2021 at 6:29 pm

    Can I use an instant pot to make this soup?
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
    • Deliciously Organic

      June 9, 2021 at 11:49 am

      I haven't tested alternative methods, so I'm not sure.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Kathleen

    July 23, 2023 at 5:57 am

    Where can I get raw dairy products? The only thing I can occasionally find near me, is raw milk.
    to Kathleen" aria-label='Reply to this comment to Kathleen'>Reply to this comment
    • Deliciously Organic

      July 31, 2023 at 11:02 am

      Check realmilk.com for milk in your area.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Anna

    August 14, 2023 at 12:01 pm

    I don't have an immersion blender. Can I skip this step and just eat the soup "as is"?
    to Anna" aria-label='Reply to this comment to Anna'>Reply to this comment
    • Deliciously Organic

      August 16, 2023 at 3:43 pm

      You can, but it definitely won't have the same flavor or texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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