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creamy garden vegetable curry soup

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

With the veggies from my garden, plus veggies shared by my family and neighbors, sometimes the amount of homegrown veggies becomes overwhelming; usually I make spaghetti sauce, soup, use them in salads, and freeze the rest. Here is a simple soup to make using pretty much any combination of garden veggies that you have on hand! Curry is probably my favorite flavoring for soup, but if you change the spices you use, the whole soup will change dynamic. Keep the same method, and instead of curry, basil and oregano, you can use parsley, dill and pickly juice for a fresh, pickled soup; you can use tarragon, rosemary and nutmey for a holiday-tasting soup, etc. This comes out very concentrated, so a little is very filling. If its too strong, dillute it with some water or splashes of milk. It is also very good with some rice mixed in.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 2 Hr 10 Min

Ingredients For creamy garden vegetable curry soup

  • 4-5
    tomatoes, roughly chopped
  • 2
    carrots, fnely diced
  • 1
    onion, finely diced
  • 2
    celery stalks, finely diced
  • 2
    green bell peppers, finely diced
  • 1
    red bell pepper, finely diced
  • 4-5 c
    vegetable broth
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    curry powder
  • 1/2 Tbsp
    salt
  • 1 Tbsp
    pepper
  • 1 Tbsp
    vegeta seasoning (optional)
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    basil, dried
  • 1/2 c
    half and half, or heavy cream
  • 1 Tbsp
    cream cheese
  • dash of paprika for garnish (optional)

How To Make creamy garden vegetable curry soup

  • 1
    Sautee onions in olive oil for 5 minutes.
  • 2
    Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
  • 3
    Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
  • 4
    Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
  • 5
    Add spices. Simmer covered for 10 minutes.
  • 6
    Turn off heat. Let cool for about 15 minutes.
  • 7
    Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
  • 8
    Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
  • 9
    Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!
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