Cream of Vegetable Soup

    Cream of Vegetable Soup


    16 people made this

    About this recipe: A delicious and incredibly creamy vegetable soup. Asparagus is simmered with potato, carrots, condensed soup and double cream, then pureed until smooth. Serve with thick wodges of crusty bread.

    Serves: 8 

    • 1 onion, sliced
    • 120g carrots, sliced
    • 1 potato, peeled and cubed
    • 1 (295g) tin cream of chicken condensed soup
    • 1 (425g) tin asparagus
    • 825ml chicken stock
    • 2 cubes chicken stock
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 3 cloves garlic, finely chopped
    • 15g margarine
    • 750ml double cream

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. In a large saucepan over medium high heat, combine the carrots, onions, potato, soup, asparagus, stock, stock cubes, bay leaf, thyme, ground black pepper and margarine. Stir everything together, bring to the boil, reduce heat to medium low and let simmer until all vegetables are tender.
    2. Transfer to a liquidiser or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
    3. Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)

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    Reviews (1)


    This is a terrible recipe. To start with... this is supposed to be a recipe for 'vegetable soup'... so why all the chicken?! And why are you putting a tin of (chicken) soup in to a recipe for soup? Why not just buy a tin of vegetable soup and be done with it? Quite frankly one of the worst looking recipes I have ever seen. - 24 Feb 2013

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