Potage aux Legumes (Creamy Vegetable Soup)

Why I love this French potage

This post was originally written October 2nd, 2013. The images and post have been updated, but the recipe is still great, and I’m so happy to share it with you again today.

This creamy vegetable soup is one that we ate regularly in France, and I remember it so vividly. It’s been years since I made it at home, but we had it last week, and I just knew I had to share it again.

I found that blended soup was super common in France, and, while we occasionally had it at restaurants, we more frequently bought a prepared version of the soup from our grocery store.

It was a great addition to our baguette sandwich lunches, and I love it because it’s a super healthy soup that’s naturally dairy free. Plus, it’s loaded with lots of healthy vegetables.

Here’s what you’ll need to make it

• Measuring cups
• Cutting board
• Chef’s knife
• Dutch oven
• Immersion blender, high speed blender or food processor

How to make creamy vegetable soup

Sauté the vegetables. Heat your biggest pot to medium-high and add some olive oil. Once it’s hot, add your vegetables and sauté them, stirring occasionally to prevent them from burning.

Let them cook until the veggies begin to soften and the onions are translucent. It should take about 5 minutes.

Simmer the soup. Next, add the liquids, tomatoes, bouillon, bay leaf and salt. Bring the pot to a boil. Then reduce the heat and cover the pot. Let it simmer until the vegetables are super tender and soft, about 15 – 20 minutes.

Blend it. I like to use an immersion blender, but you can use a food processor or high speed blender. Blend until smooth and then adjust the seasoning with salt & pepper, to taste.

Optional: garnish with fresh parsley and/or serve with your favorite vegan pesto.

FAQs and tips for making garden vegetable soup

More soup recipes

• Soupe Au Pistou
• Curried Coconut Carrot Soup
• Easy Chicken Tortilla Soup
• Creamy Sweet Potato and Cauliflower Soup
• Herbed Lettuce Soup

More tasty vegetable recipes

• Roasted Vegetable Pasta Salad
• Loaded Vegetable Fried Rice
• Turkey and Vegetable Potstickers
• Italian Sausage and Vegetable Skillet
• Meatless Meatball Vegetable Skillet

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5 from 2 votes

Potage Aux Legumes

By: Melissa Belanger

This potage aux legumes is a homemade French vegetable soup made with fresh vegetables and blended into a creamy, smooth puree. This vegan soup is great any time of the year, but it’s especially comforting in colder weather.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 1/2 sweet or yellow onion, chopped
• ▢ 3 large carrots, peeled and chopped
• ▢ 2 celery stalks, sliced
• ▢ 2 turnips, peeled and chopped
• ▢ 1 large zucchini, chopped
• ▢ 3 small potatoes, chopped
• ▢ 1 15- ounce can diced tomatoes, juice drained
• ▢ 2 quarts water
• ▢ 1 teaspoon vegan bouillon
• ▢ 1 bay leaf
• ▢ 1/2 teaspoon coarse salt
• ▢ Black pepper, to taste

Instructions 

• Heat a large Dutch oven to medium-high. Add olive oil and vegetables (not the tomatoes). Sauté until onion is translucent, about 5 minutes.
• Add water, bouillon, tomatoes, bay leaf and salt & pepper. Bring soup to a boil.
• Cover the pot and reduce heat to medium-low. Simmer until vegetables have softened completely, about 20 minutes.
• Blend soup until smooth before serving. If needed, adjust seasoning with salt & pepper, to taste.

Nutrition

Calories: 87kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Sodium: 282mg, Fiber: 3g, Sugar: 5g, Vitamin C: 23mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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