Cream of vegetable soup recipe
Print Recipe

Vegetable cream soup recipe

Author: Petro


  • 1 zucchini
  • 1 sweet potato
  • 1 parsnip root
  • 1 parsley root
  • 1 onion
  • 4 medium carrots
  • 1 leek
  • 4 potatoes
  • 1 red bell pepper
  • 1/2 small celery root
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 tablespoons vegetable oil
  • 1 garlic clove
  • salt to taste
  • non stick large baking sheet


  • Pre heat the oven at 395 F = 200 C.
  • Wash all vegetable and peel the potatoes, parsnip, carrots and onion
  • Cut veggies into four then dice into big chunks.
  • Layer the veggies in a large non stick baking tray, add the herbs, drizzle the oil and sprinkle some salt. Mix well using your hands.
  • Bake in the oven for about 45 minutes or until veggies are roasted. Meanwhile bring a pot of water to a boil
  • Remove veggies from the oven then remove the sprigs.
  • Transfer the vegetable into a large pot and cover with the boiling water.
  • Bring to a boil again then keep on boiling for 10 more minutes.
  • Turn the heat off and leave to cool for 5-10 minutes.
  • Use a blender to puree the vegetables in the same pot. Start on low for a couple of minutes then increase to the highest setting until the soup is smooth. Add hot water to get the desired consistency, bit by bit, while continuing to blend.
  • Serve warm or cold with croutons. Serve with sour cream or/and chopped parsley for added flavor.