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Cream of Vegetable Soup

Cream of Vegetable Soup

Makes about 7-8 cups.


  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 hot chili pepper, seeded, minced
  • 3 c chicken-style vegetarian broth
  • 1 medium tomato, chopped
  • 1 c chopped zucchini
  • 1 c chopped carrots
  • 1 c chopped cabbage or eggplant
  • 2 stalks celery, chopped
  • 1/2 tsp dry oregano
  • 1/2 tsp coarse salt
  • 1/4 tsp pepper
  • 1 c heavy cream
  • 1/4 c quick-cooking couscous (optional)


  1. In a 3 quart or larger, heavy pot over medium heat, warm the olive oil. Add onion, garlic and hot chili pepper. Sauté 3 minutes.
  2. Pour in the broth. Add the tomato, zucchini, carrots, cabbage and celery.
  3. Stir well and add the oregano, salt and pepper. Bring to a simmer. Reduce heat and simmer covered for 15 minutes.
  4. Stir in the heavy cream and bring just back to barely simmering. Serve as is; or turning off burner, add couscous, stir, cover and allow to stand 10 minutes. Stir again and serve hot.

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