creamy vegetable soup

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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.

homemade vegetable soup

Here’s what you’ll need to make it

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.

French potage (creamy vegetable soup) garnished with fresh pasley

FAQs and tips for making garden vegetable soup

What can I add to my vegetable soup for flavor?

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.

What goes good with vegetable soup?

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. 

Can creamy vegetable soup be frozen?

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.

Is Potage Aux Legumes healthy?

This soup is incredibly healthy and a great option for those of you wanting to sneak more nutrition into your family’s diets!

creamy vegetable soup garnished with fresh parsley

More soup recipes

More tasty vegetable recipes

Print

Potage Aux Legumes

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.

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Ingredients

Scale
  • 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

  • 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

Last Updated on October 29, 2021 by Melissa Belanger

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Recipe rating

16 Comments

  1. This soup was way too liquidy. Would usehalf the water next time. Had to add cayenne as it was pretty flavourless.