There’s nothing quite like the warmth of a hearty soup on a chilly day, and this Cream of Vegetable Soup with Green Chili Paste is a delightful way to embrace comfort food with a twist. As I stirred the vibrant mix of fresh vegetables, the rich aroma wafted through my kitchen, instantly lifting my spirits. The secret? A spicy kick from homemade green chili paste that dances playfully with creamy coconut milk, balancing the heat beautifully.
I first discovered this recipe on a busy weeknight after realizing my pantry was bursting with seasonal veggies that needed to be transformed into something delicious. It’s remarkably simple to prepare and endlessly adaptable, making it perfect for anyone looking to break away from fast food and embrace healthier, homemade meals. Whether you’re a seasoned chef or just starting your culinary journey, this gluten-free and vegan-friendly soup is sure to become a staple in your kitchen. So let’s dive into this flavorful experience and warm our hearts, one bowl at a time!
Why is this Cream of Vegetable Soup special?
Comforting warmth: This creamy soup is not just food; it’s a hug in a bowl.
Spicy kick: The homemade green chili paste brings an exhilarating heat that elevates the dish.
Quick preparation: You can whip this up in under an hour, perfect for busy weeknights.
Endless customization: Feel free to swap in your favorite seasonal vegetables for variety.
Wholesome nutrition: Packed with vitamins and fiber, it’s a delicious way to get your daily veggies.
Crowd-pleaser: Serve it to family or friends, and watch it disappear in no time!
Cream of Vegetable Soup Ingredients
For the Green Chili Paste
• Green Chili Paste – Adds heat and flavor; use store-bought for convenience.
• Cilantro – Fresh herb for brightening the soup; can be omitted if not preferred.
• Garlic (5 cloves) – Imparts aromatic flavor.
• Scallions (2) – Offers a mild onion flavor.
• Thai Green Chili (2) – Provides spiciness; substitute with jalapeño for a milder option.
• Ginger (½-inch piece) – Adds warmth and spice.
• Lemongrass – Introduces citrusy notes; use lime zest if unavailable.
• Black Peppercorns (1 tsp) – Enhances overall flavor.
• Coriander Seeds (½ tsp) – Adds earthiness.
• Cumin Seeds (½ tsp) – Adds warmth and depth.
• Salt (2 tsp) – Essential for flavor enhancement.
• Sugar (1 tsp) – Balances out spiciness.
• Limes – Zest and juice for brightness and acidity.
• Canola Oil (2 tsp for paste) – Cooking fat to sauté the vegetables.
For the Soup Base
• Onion (½) – Base flavoring component.
• Red Onion (½) – Adds sweetness and color.
• Small Potato Medley (½ lbs) – Offers bulk and creamy texture; any available potatoes work.
• Carrots (3) – Sweetness and color.
• Vegetable Broth (2 cups) – Liquid base for the soup; can substitute with water or chicken broth.
• Baby Bok Choy (4) – Tender greens for nutrition and flavor.
• Coconut Milk (30 oz) – Provides creaminess and a subtle sweetness; use almond or soy milk for a lighter version.
• Chives (diced) – Garnish for freshness and color.
How to Make Cream of Vegetable Soup
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Prepare Green Chili Paste: Blend cilantro, garlic, scallions, Thai chili, ginger, lemongrass, black peppercorns, coriander, cumin, salt, sugar, lime zest, and juice with canola oil until thick. Store in the refrigerator for future use.
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Sauté Vegetables: Heat 1 tablespoon of canola oil in a large pot over medium heat. Add sliced onion and red onion, cooking until softened and translucent, approximately 5 minutes.
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Add Hearty Vegetables: Stir in the small potato medley and chopped carrots. Continue cooking for another 5 minutes to combine flavors and allow the vegetables to begin softening.
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Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover slightly, and let it simmer for about 20 minutes, or until the potatoes and carrots are tender.
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Incorporate Coconut and Paste: Stir in the prepared green chili paste and coconut milk, mixing well to combine and create a creamy texture.
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Add Bok Choy: Toss in the baby bok choy, simmering for an additional 5 minutes until the greens have wilted and are tender.
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Serve: Ladle the rich soup into bowls, garnishing with fresh chives, and serve hot alongside a side of crusty bread, rice, or udon noodles.
Optional: Add a squeeze of fresh lime juice for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cream of Vegetable Soup
- Room Temperature: Let the soup cool completely at room temperature for no more than 2 hours to prevent bacterial growth before storing.
- Fridge: Store the soup in an airtight container in the refrigerator for up to 5 days for optimal freshness and flavor.
- Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave some space at the top for expansion.
- Reheating: Thaw frozen soup in the fridge overnight, then reheat on the stove over medium heat, stirring occasionally until heated through.
Make Ahead Options
These comforting servings of Cream of Vegetable Soup are perfect for meal prep enthusiasts! You can prepare the green chili paste up to 3 days in advance, storing it in an airtight container in the refrigerator. Additionally, chop your vegetables (onions, carrots, and potatoes) up to 24 hours prior and keep them in a sealed container to maintain freshness and prevent browning. When you’re ready to enjoy your soup, simply sauté the prepped vegetables, add in the broth, and mix in your green chili paste and coconut milk, simmering until all is heated through and the bok choy is tender. This way, you’ll have a flavorful bowl ready in no time, making it a breeze to serve wholesome meals on busy weeknights!
What to Serve with Cream of Vegetable Soup?
Warm your heart and soul with a beautifully balanced meal that perfectly complements the rich flavors of this comforting soup.
- Crusty Bread: Perfect for dipping, its hearty texture contrasts beautifully with the creaminess of the soup.
- Mixed Green Salad: Fresh greens topped with a light vinaigrette add brightness, balancing the soup’s richness.
- Steamed Rice: A classic pairing that soaks up the delicious broth, making every bite even more satisfying.
- Udon Noodles: Serve the soup over udon for a heartier meal; the noodles absorb the flavors wonderfully.
For a refreshing twist, consider adding a squeeze of lime over your rice or noodles, echoing the zesty notes in the soup. The combination of textures adds depth to your dining experience that will leave everyone asking for seconds!
- Grilled Cheese Sandwich: The gooey cheesiness pairs nicely with the soup, creating a traditional comfort food experience.
- Savory Scones: Their flaky and buttery texture makes for a delightful accompaniment, perfect for sopping up every last drop.
- Herbal Iced Tea: A chilled herbal tea brings a refreshing contrast to the warm soup, enhancing the overall meal experience.
- Chocolate Mousse: End your meal on a sweet note with this light, airy dessert that offers a wonderful contrast to the savory soup.
Cream of Vegetable Soup Variations
Feel free to explore these delightful twists that will add flavor and excitement to your soup!
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Seasonal Veggies: Use any available vegetables such as zucchini, bell peppers, or sweet potatoes for added color and nutrients. Get creative with what’s fresh this season!
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Protein Boost: Throw in some cooked chickpeas or lentils to make it heartier. Not only does this add protein, but it also makes the soup even more satisfying.
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Herb Swap: Replace cilantro with parsley or basil for a different herbal note. The fresh pop will transform the taste with your preferred flavor!
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Creamy Alternatives: Swap coconut milk with almond or soy milk for a lighter, nutty twist. Your soup will still be creamy but with a unique touch.
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Flavorful Broth: Substitute vegetable broth with homemade chicken broth for a richer flavor if you’re not strictly vegan. The depth of flavor is simply delicious!
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Extra Heat: Add a pinch of red pepper flakes or diced jalapeños if you’re craving more spice. Adjust according to your palate for that perfect kick!
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Smooth Finish: Blend a portion of the soup for a creamier consistency while leaving some veggies chunky for texture variety. This creates a comforting chowder-like experience.
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Savory Garnishes: Top with toasted pumpkin seeds or a dollop of vegan sour cream for an extra layer of flavor and crunch. Serve hot with pride and a garnish of love!
Expert Tips for Cream of Vegetable Soup
- Fresh Ingredients: Use seasonal vegetables for maximum flavor and nutrition; frozen can work, but fresh offers the best taste.
- Customize Heat: Adjust the amount of green chili paste to suit your spice preference; start with less if you’re unsure.
- Creaminess Factor: Blend longer for a super smooth texture; a thickened soup creates a comforting chowder-like feel.
- Cook Times Matter: Don’t overcook the vegetables; they should be tender, not mushy, to maintain a delightful bite.
- Serve with Sides: Pair with crusty bread or rice to make your Cream of Vegetable Soup a satisfying full meal.
Cream of Vegetable Soup Recipe FAQs
How do I choose the best vegetables for my Cream of Vegetable Soup?
Absolutely! Look for fresh, vibrant vegetables—think bright carrots, firm potatoes, and visually appealing baby bok choy. Avoid those with dark spots or signs of wilting. For maximum flavor and nutrition, I recommend using seasonal veggies, as they tend to be more flavorful and nutrient-rich.
How should I store leftover Cream of Vegetable Soup?
Let your soup cool completely at room temperature for up to 2 hours. Then, transfer it to an airtight container and pop it in the refrigerator, where it will stay fresh for up to 5 days. To keep the flavors intact, I often suggest reheating just the amount you need, rather than reheating the entire batch.
Can I freeze Cream of Vegetable Soup?
Very much! To freeze, pour the cooled soup into a freezer-safe container, leaving about an inch of space at the top for expansion. Seal it tightly and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat it on the stove over medium heat until warmed through.
What if my soup turns out too thick or too thin?
If your Cream of Vegetable Soup is too thick, simply stir in a little vegetable broth or water until it reaches your desired consistency. For a thinner soup, continue adding broth gradually, mixing well after each addition. Remember, it’s all about finding that perfect balance that suits your taste!
Can I include some protein in my Cream of Vegetable Soup?
Absolutely! For a protein boost, consider adding canned chickpeas or cooked lentils. Simply stir them in before serving to heat through. It’s a great way to make your soup even heartier and filling, ensuring it’s both nutritious and satisfying.
Are there any dietary considerations I should keep in mind?
Yes! This Cream of Vegetable Soup is inherently vegan and gluten-free due to its plant-based ingredients. However, always double-check labels for anything you’re adding, especially pre-packaged items like vegetable broth or chili paste, to ensure they’re free of gluten or animal products.
Cream of Vegetable Soup That’s Creamy, Spicy, and Delicious
Ingredients
Equipment
Method
- Blend cilantro, garlic, scallions, Thai chili, ginger, lemongrass, black peppercorns, coriander, cumin, salt, sugar, lime zest, and juice with canola oil until thick. Store in the refrigerator for future use.
- Heat 1 tablespoon of canola oil in a large pot over medium heat. Add sliced onion and red onion, cooking until softened and translucent, approximately 5 minutes.
- Stir in the small potato medley and chopped carrots. Continue cooking for another 5 minutes to combine flavors and allow the vegetables to begin softening.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover slightly, and let it simmer for about 20 minutes, or until the potatoes and carrots are tender.
- Stir in the prepared green chili paste and coconut milk, mixing well to combine and create a creamy texture.
- Toss in the baby bok choy, simmering for an additional 5 minutes until the greens have wilted and are tender.
- Ladle the rich soup into bowls, garnishing with fresh chives, and serve hot alongside a side of crusty bread, rice, or udon noodles.