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Easy Winter Vegetable Soup Recipe (With Fresh Vegetables)

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This delicious recipe for our hearty, easy winter vegetable soup makes use of frozen vegetables. So it’s quick and super simple.

Why You’ll LOVE This Easy Warming Soup Recipe 

Warming and Filling – if there’s one thing you want most during cold weather its warming soup that fills you up. And this one is packed full of fresh veggies, creamy and delicious and perfect for dunking your grilled cheese sandwiches into.

Low Cost – our creamy vegetable soup is a budget classic. And uses waste-free low cost ingredients.

Image shows a pan full of winter vegetable soup next to a ceramic bowl of winter vegetable soup and some cheese sandwiches and some pears

Winter Vegetable Soup Recipe

Serves – 4 

Prep Time – 5 minutes 

Cook Time – approx 25 minutes

Total Time – 30 minutes 

Our Most Popular Alternative – Italian White Bean Soup

Equipment Needed

  • Saucepan with a lid
  • Measuring jug – or just estimate the quanities
  • Teaspoon
  • Cooking spoon
  • Immersion blender

Ingredients For Winter Vegetable Soup

You’ll just need 5 ingredients, plus some salt and pepper to make this tasty warming winter soup.

Image shows the ingredients needed to make winter vegetable soup including a bag of casserole vegetables some olive oil a stock pot and some milk
  • 1 tbsp olive oil
  • 600g casserole vegetables – you can pick these up in the fruit and vegetable section at the supermarket, they’re washed, chopped and ready to just tip straight into the pan. We use one that’s a mix of potatoes, carrots, leek, swede and onions.
  • pinch cayenne pepper – you can swap this for any seasoning you like the taste of.
  • pinch salt
  • pinch black pepper
  • stock pot or vegetable broth
  • 100ml cream

How To Make Winter Vegetable Soup

This really is super simple to make – throw the ingredients in, simmer, blitz and eat

Step One – add the vegetables and seasoning to the pan

  • Add the olive oil to a saucepan over a medium heat – chop up any large vegetables in the pack – like the potatoes may need halving so it cooks evenly.
  • Stir fry the vegetables for a minute, add the cayenne pepper and season with salt and black pepper.

Step Two – add the vegetable stock and cook the winter vegetable soup

  • Then stir in the stockpot.
  • Pour over just enough boiling water to cover the vegetables.
  • Put the lid on the pan and turn up the heat until it starts to boil, then reduce the heat to low and simmer for 20 minutes.

Step Three – add cream and blend the soup

  • After 20 minutes, add the cream. Then blend the winter vegetable soup to a smooth puree (only use a blender suitable for use in hot liquids)
  • Serve the soup with your favourite sandwich on the side.
Image shows a pan with winter vegetable soup in and a wooden spoon

Recipe Tips And Questions

Can I make this soup in the slow cooker?

Yes, just dump all the ingredients (except the cream) into the slow cooker, stir and cook on high for around 3 hours – check the tenderness of the vegetables, if tender, add the cream, blend and serve.

What else can I add to soup?

You can add any extra vegetables you fancy to the soup – it’s a great recipe for using things up. You could add in celery, peas, corn, diced tomatoes, green beans, spinach, cauliflower, broccoli, kale or cabbage. It really is a throw-it-all-in kinda recipe!

And if you like things spicy, add in some chilli powder or a pinch or red pepper flakes. Plus you can serve the soup sprinkled with fresh herbs if you’ve any to hand or if you grow herbs in the garden.

You can add a little extra flavor by serving the soup in bowls, scattered with bay leaves, thyme, fresh parsley or coriander.

Add some protein

You can add in some canned beans of pulses to the soup to up the protein content. Try canned white beans, chickpeas or lentils.

Image shows a ceramic bowl of winter vegetable soup and some cheese sandwiches and some pears

What To Serve With Vegetable Soup

If it’s a cold winters day, I just don’t think you can beat a grilled cheese sandwich on the side, to dunk in your soup. It’s total comfort food. But, you could always serve our winter vegetable soup with any of these tasty sides too.

Find More Vegetarian Recipes Here

How To Store, Reheat and Use Up Leftover Soup

How To Store Soup

Our winter vegetable soup can be cooled, and stored in an fridge safe airtight container in the refrigerator for up to 2 days. Or freeze in a suitable container in the freezer for up to 3 months.

If you know you’re going to be freezing the soup, its best to do so without the cream, as cream can separate when it’s all reheated back up after being frozen. Defrost the soup thoroughly before reheating. I usually thaw the soup in the fridge overnight.

How To Reheat Soup

Pour the winter vegetable soup into a saucepan and reheat on the hob, over a low to medium heat. Stirring every so often. Heat until the soup is a minimum of 75C throughout.

Alternatively reheat in the microwave – pour soup into suitable microwavable container, heat on high for 2 minutes, stir carefully, then continue to heat until heated properly throughout to a minimum of 75C.

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Yield: Serve 4

Winter Vegetable Soup

Image shows a ceramic bowl of winter vegetable soup and some cheese sandwiches and some pears

A super easy, delicious, warming, creamy winter vegetable soup recipe. A budget belly warmer!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 5 minutes

Ingredients

  • 1 tbsp olive oil
  • 600g (1lb 3oz)casserole vegetables - prepared and ready to cook
  • pinch cayenne pepper
  • pinch salt
  • pinch black pepper
  • 1 stock pot
  • 100ml (around 1/2 cup) heavy cream

Instructions

  1. Add the olive oil to a saucepan over a medium heat - chop up any large vegetables in the pack - like the potatoes may need halving so it cooks evenly.
  2. Stir fry the vegetables for a minute, add the cayenne pepper and season with salt and black pepper. Then stir in the stockpot Image shows a pan of onion carrot potato and celery with salt and pepper sprinkled on
  3. Pour over just enough boiling water to cover the vegetables.
  4. Put the lid on the pan and turn up the heat until it starts to boil, then reduce the heat to low and simmer for 20 minutes. Image shows a pan of onion carrot potato and celery with salt and pepper sprinkled on in water
  5. After 20 minutes, add the cream.
  6. Then blend to a smooth puree (*see note below)
  7. Serve.

Notes

Onlu blend hot soup with a blender suitable for use with hot liquids, otherwise let the soup cool first.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 129mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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If you LOVE Our Winter Vegetable Soup, Here’s More Tasty Vegetable Soup Recipes To Make 

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