Creamy Garden Vegetable Curry Soup

Monica H


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 vote

a bunch
5 Min
2 Hr 10 Min


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tomatoes, roughly chopped
carrots, fnely diced
onion, finely diced
celery stalks, finely diced
green bell peppers, finely diced
red bell pepper, finely diced
4-5 c
vegetable broth
1 Tbsp
olive oil
1 Tbsp
curry powder
1/2 Tbsp
1 Tbsp
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


  • 1Sautee onions in olive oil for 5 minutes.
  • 2Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
  • 3Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
  • 4Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
  • 5Add spices. Simmer covered for 10 minutes.
  • 6Turn off heat. Let cool for about 15 minutes.
  • 7Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
  • 8Turn 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.
  • 9Let 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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