What are your favorite winter soup recipes? Mine is the Best Creamy Vegetable Winter Soup! This soup recipe is a satisfying and earthy soup that is both warm and comforting.
The recipe combines mushrooms, spinach, potatoes, and crunchy chickpeas on top in place of croutons. It’s a recipe with simple ingredients that you can easily find at a local grocery store. These are all a winning combo that makes it a standout dish this soup season!
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What To Serve with the Best Creamy Vegetable Winter Soup
- Toasted Bread
- Baked Potatoes
Why I Love Soup Recipes
I’m excited to share this creamy winter vegetable soup! Soup is my favorite comfort food. For me, it’s the best way to make a delicious meal out of a simple recipe. Nothing beats a hot and healthy soup with a creamy texture, especially this time of year.
Because of the cold weather, I thoroughly enjoy making my favorite soups and sharing them with my whole family. Most of the time or on busy weeknights, I use my Instant Pot to create any delicious soup recipe I want and it’ll still be great for the next day. I like that it helps lessen my food waste too! It’s because I sometimes use leftover meat or spare vegetables I find in my fridge and make it into soup.
Do you love the soups from Olive Garden? I do too! I enjoy making some of their soups at home and making it into a vegetarian soup version. Look for my other best soup recipes below to find something you may want to try next time!
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Ingredients for the Best Creamy Vegetable Winter Soup
- 3 T. olive oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 c. vegetable stock or chicken broth (whichever you desire)
- 2 c. warm water
- 7 oz. Portobello mushrooms, chopped
- 1 medium potato, peeled and cubed
- 7 oz. heavy cream*
- 2 c. baby spinach, roughly chopped
- Sea salt and black pepper, to taste
- 1 c. canned chickpeas, drained, rinsed, and lightly patted dry
- 2 T. olive oil
Kitchen Tip
- To prevent curdling, add a small of hot liquid from the pan to heavy cream before adding it to the soup.
Supplies Used
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How To Make The Best and Creamy Vegetable Winter Soup
#1. Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until the onion becomes soft and translucent approximately 4-5 minutes.
#2. Add vegetable broth, water, mushrooms, and potatoes.
#3. Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 times to cook will vary based on the size of potato cubes.
#4. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
#5. Add spinach. Simmer for 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
#6. In a small skillet, heat 1 tablespoon olive oil over medium heat.
#7. Add chickpeas and cook until crispy, stirring occasionally.
#8. To serve, ladle soup into serving bowls. Top the soup with crispy chickpeas. Enjoy!
More Hearty Soup Recipes To Try
If you enjoyed this Best and Creamy Vegetable Winter Soup, I highly recommend trying any of these easy soup recipes for cold days:
- Zuppa Toscana
- Black Bean Soup
- Carrot Ginger Soup
- French Onion Soup
- Sweet Potatoes Soup
- Daikon Noodle Soup
- Chicken Noodle Soup
- Vegetarian Minestrone Soup
- Creamy Golden Gazpacho Soup
What are your favorite soup recipes that you’d like to get featured on my site? Please share them in the comment section below!
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Jump to Recipe
Best Creamy Vegetable Winter Soup
Ingredients
- 3 T. olive oil , divided
- 1 medium onion , diced
- 2 garlic cloves , minced
- 1 c. vegetable stock or chicken broth whichever you desire
- 2 c. warm water
- 7 oz. Portobello mushrooms , chopped
- 1 medium potato , peeled and cubed
- 7 oz. heavy cream*
- 2 c. baby spinach , rough chopped
- Sea salt and black pepper to taste
- 1 c. canned chickpeas , drained, rinsed and lightly patted dry
- 2 T. olive oil
Instructions
- Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent approximately 4-5 minutes.
- Add vegetable broth, water, mushrooms, and potatoes.
- Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 Time to cook will vary based on size of potato cubes.
- Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
- Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
- In a small skillet, heat 1 tablespoon olive oil over medium heat.
- Add chickpeas and cook until crispy, stirring occasionally.
- To serve, ladle soup into serving bowls. Top the soup with crispy chickpeas. Enjoy!
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