This cream soup recipe is perfect for whatever vegetables are in season! It uses white beans and almonds instead of potatoes for a hearty vegan soup.

There is something comforting about wrapping your hands around a bowl of soup. The best soups are warm and filling, simple to make, and packed with flavor.
The adults in our house love all sorts of soups, everything from spicy dahl to vegetable-packed minestrone. Our kids aren’t as enthusiastic.
However, creamy soups are something we all enjoy. My kids love the creamy deliciousness. I like how easy they are to make. They’re perfect for packing in a lot of vegetables without spending much time chopping or dicing. Since creamy soups are typically pureed at the end, the vegetables just disappear!
A hearty meal
Traditional cream soups use a potato base. They are served as a starter or a side dish. However, I’m not patient enough to make a soup that isn’t a complete one-pot meal.
This soup uses white beans and almond meal to add fiber and protein. Serve it with a slice of bread and you have a hearty meal!
I haven’t specified the exact vegetables to use in this dish because it works with whatever is affordable and in season. I really believe flexible recipes are key to healthy eating.
Favorite Cream Soup Flavors
Not sure how to flavor your cream soup? Here are some of our favorite options:
Vichyssoise: This classic soup typically uses potatoes as a base. However, it’s delicious with white beans. To turn this recipe into Vichyssoise, add 4-6 leeks (depending on the size) and omit the garlic.
Irish Vegetable Soup: This soup is served in most Irish pubs. I think they make it with whatever vegetables are leftover from the carvery. Add 2 carrots and 3 cups of shredded cabbage. It’s delicious with buttered brown bread.
Cream of Broccoli or Cauliflower Soup: Add 4 cups of chopped broccoli or cauliflower. Remove a few whole florets before pureeing the vegetables, then stir the florets back in. Top with grated Parmesan cheese.
Cream of Mushroom Soup: Slice 4 cups of mushrooms. Sautรฉ them for 5 minutes, until they release their juices. Add in the onion and garlic and fry for 5 more minutes. Sprinkle 2 Tbsp of flour (GF or all-purpose) over the vegetables and stir to combine, whisk in the broth. Serve with a garnish of fresh parsley.
Cream of Carrot Soup: Add 4 cups of roughly chopped carrots. Flavor the soup with either 1 tsp of curry paste or 1 Tbsp of freshly grated ginger. Ginger is a milder, kid-friendly flavor.
Cream of Asparagus Soup: Use 4 cups of asparagus. Flavor the soup, right before serving, with the zest from 1 lemon. It’s a deliciously fresh-tasting soup.
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