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Creamy Vegetable Soup

Creamy Vegetable Soup (Crema de Verduras)

Erica Dinho
5 from 7 votes
Course Main dish
Cuisine Colombian
Servings 4 servings


  • 1 tablespoon oil
  • ½ cup chopped onion
  • 1 scallion chopped
  • 2 large potatoes peeled, diced
  • 2 carrots peeled and sliced
  • Salt and pepper
  • 6 cups chicken beef or vegetable stock
  • 1 cup peas
  • 1 cup green beans
  • 1 cup corn
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 garlic clove minced
  • ½ cup chopped cilantro plus more for garnish
  • Heavy cream for serving optional


  • Heat the oil in a large pot over medium heat. Add the onion, scallions, garlic and cook for about 5 minutes, while stirring.
  • Add the remaining ingredients and mix well. Reduce the heat to medium, cover and simmer for about 45 minutes or until all the vegetables are cooked.
  • Working in batches, puree soup in blender until smooth and return soup to saucepan. Bring soup to simmer, correct seasonings adding salt and pepper, to taste.
  • Ladle soup into bowls. Top with 1 tablespoon of heavy cream and garnish with cilantro.
Keyword vegetable creamy soup
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