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.
Optional: garnish with fresh parsley and/or serve with your favorite vegan pesto.
FAQs and tips for making garden vegetable soup
You can add in some extra flavors with fresh herbs and spices like basil, thyme, oregano or even Italian seasoning. If you’re looking for a little kick you can add in some red pepper flakes or a dash of curry powder. Of course, topping with parmesan cheese is another great idea too.
Some of the most popular things to serve with a soup dish are bread and/or a side salad. While it might sound weird to pair vegetables with vegetables, having a nice crunchy leafy green salad on the side could be what you need to round out this meal.
Yes it can be frozen because there is no dairy or cream base in this soup it can be frozen and reheated just fine. I recommend portioning it out into serving sizes or meal sizes so that its easier to thaw the correct amount when you want it.
This soup is incredibly healthy and a great option for those of you wanting to sneak more nutrition into your family’s diets!
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
- 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
- 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.
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Serving Size: about 1 cup
- Calories: 118
- Sugar: 6.4 g
- Sodium: 260.9 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 20.1 g
- Fiber: 4.7 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, gluten free, easy, healthy, French
Published: February 26, 2020. Updated: March 30, 2022.
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