Surprisingly rich flavor for being dairy free… and not even for being dairy free. My family really liked this, which surprised me. I love how many veggies got into them with this recipe! 🙂
Kimberly from Arizona
I just wanted to say “thank you!” My husaband is going to have severe nose and throat surgery next week. We have been finding things that will be nutritious and easy on his throat after surgery. We made this today. It was SO GOOD. He loves it and I love it.
Jessica Fisher
Yay! I’m so glad to hear it. I have several blended vegetable soups here that have a wide range of flavors. I hope all goes well next week!
Kimberly
Wow, it was a long time ago, but your soup started us on a vegan journey. Thanks again.
Jessica Fisher
How exciting! Congrats!
Sally
I love pureed vegetable soups. This is similar to what I do, but I do add potato or rice when cooking to “thicken” the soup. I don’t like thin, pureed soups.
Jessica Fisher
Reducing the amount of liquid will also thicken the soup in case you don’t have or don’t want to add those other ingredients.
Angie
I saw this yesterday and made it immediately. It was so good. I used frozen vegetables from our garden last year. I took them out about 1 hour before to slightly thaw and cooked a little longer before adding the broth. Great way to use up vegetables.
Danielle L. Zecher
I made a double batch of this last night using half vegetable broth and half chicken broth with butternut squash, sweet potatoes, carrots, celery, and potatoes, and it was fabulous. It was very orange :-), but very good. Some of the veggies were at the use them or toss them point, so it was perfect.
And rummaging through the fridge for the veggies inspired me to clean it out and make a plan for the rest of the week based on what’s in there. WIN!!! 🙂
Julie
Made this tonight and it was so good! I may start calling it “Saturday Night Soup” around these parts 🙂
Jessica Fisher
I wish my husband liked blended soups. Maybe I’ll call it Friday Lunch. 🙂
Martha Artyomenko
I love my immersion blender!
Mari
I’d love this even more than I already do if you added nutrition info – and especially calories, for those of us who need to have a certain amount per meal. thanks for a great site.
Jessica Fisher
Great suggestion. I haven’t had time to research widgets to see what works best. However, in the case of this recipe it would vary too much to be helpful. Since you can use whatever vegetables you have on hand, there’d be no way to figure out calorie info.
Adrienne
Surprisingly rich flavor for being dairy free… and not even for being dairy free. My family really liked this, which surprised me. I love how many veggies got into them with this recipe! 🙂
Kimberly from Arizona
I just wanted to say “thank you!” My husaband is going to have severe nose and throat surgery next week. We have been finding things that will be nutritious and easy on his throat after surgery. We made this today. It was SO GOOD. He loves it and I love it.
Jessica Fisher
Yay! I’m so glad to hear it. I have several blended vegetable soups here that have a wide range of flavors. I hope all goes well next week!
Kimberly
Wow, it was a long time ago, but your soup started us on a vegan journey. Thanks again.
Jessica Fisher
How exciting! Congrats!
Sally
I love pureed vegetable soups. This is similar to what I do, but I do add potato or rice when cooking to “thicken” the soup. I don’t like thin, pureed soups.
Jessica Fisher
Reducing the amount of liquid will also thicken the soup in case you don’t have or don’t want to add those other ingredients.
Angie
I saw this yesterday and made it immediately. It was so good. I used frozen vegetables from our garden last year. I took them out about 1 hour before to slightly thaw and cooked a little longer before adding the broth. Great way to use up vegetables.
Danielle L. Zecher
I made a double batch of this last night using half vegetable broth and half chicken broth with butternut squash, sweet potatoes, carrots, celery, and potatoes, and it was fabulous. It was very orange :-), but very good. Some of the veggies were at the use them or toss them point, so it was perfect.
And rummaging through the fridge for the veggies inspired me to clean it out and make a plan for the rest of the week based on what’s in there. WIN!!! 🙂
Julie
Made this tonight and it was so good! I may start calling it “Saturday Night Soup” around these parts 🙂
Jessica Fisher
I wish my husband liked blended soups. Maybe I’ll call it Friday Lunch. 🙂
Martha Artyomenko
I love my immersion blender!
Mari
I’d love this even more than I already do if you added nutrition info – and especially calories, for those of us who need to have a certain amount per meal. thanks for a great site.
Jessica Fisher
Great suggestion. I haven’t had time to research widgets to see what works best. However, in the case of this recipe it would vary too much to be helpful. Since you can use whatever vegetables you have on hand, there’d be no way to figure out calorie info.