Creamy Frozen Vegetable Soup with Herbs and Tomatoes
A comforting soup that transforms frozen vegetables into a smooth, creamy base with aromatic herbs and tomatoes. The immersion blender creates a velvety texture while heavy cream adds richness. Perfect for busy weeknights when fresh vegetables aren't available, this versatile soup works as a starter or light meal. The combination of thyme, oregano, and garlic builds layers of flavor that make frozen vegetables taste fresh and satisfying.
Ingredients
- 3 tablespoons olive oil
- ½ cup diced onion
- 2 -3 cloves garlic
- 6 cups chopped frozen vegetablesfresh vegetables1:1
May need longer cooking time
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- 1 oz. can diced tomatoes, undrained
- 4 -5 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper (to taste)
Instructions
- 1
Heat oil in large Dutch oven over medium-high heat
- 2
Add onions and garlic, cook until onions are tender
- 3
Stir in thyme and oregano
- 4
Add frozen vegetables, cook until they begin to brown and become tender
- 5
Add diced tomatoes and broth, bring to a simmer
- 6
Cook until vegetables are soft
- 7
Puree soup in pot with immersion blender until smooth
- 8
Stir in heavy cream and warm through
- 9
Season with salt and pepper to taste
Tips
Use an immersion blender directly in the pot to avoid transferring hot soup and ensure smooth texture throughout.
Add the final cup of broth gradually if you prefer a thinner consistency after blending.
Let the vegetables brown slightly before adding liquid for deeper, more complex flavors.
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently, may need extra broth if thickened.
Can make 1-2 days ahead. Reheat gently and add cream just before serving to prevent curdling.
Serve hot with crusty bread, crackers, or grilled cheese sandwich.
Common Mistakes
Don't add cream while soup is boiling to avoid curdling
Blend carefully with immersion blender to avoid splattering hot soup
Substitutions
Dairy-Free Swaps
General Alternatives
May need longer cooking time
FAQ
Can I freeze this soup?
Yes, but freeze before adding cream. Thaw, reheat, then stir in fresh cream as dairy can separate when frozen.
What frozen vegetables work best?
Mixed vegetables, broccoli, cauliflower, or carrots work well. Avoid leafy greens which can become mushy and bitter.
Can I make this dairy-free?
Replace heavy cream with coconut milk or cashew cream for similar richness and creamy texture.