This easy frozen vegetable soup is one of the laziest recipes you’ll ever find! You just add five ingredients to a pot, simmer for 20 minutes, and then blend. Who knew you could make delicious, fresh-tasting vegetable soup using frozen mixed vegetables?
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⭐Why you’ll love it
As mentioned in the title, this is a tomato-free vegetable soup. I’m Irish, and we don’t use tomatoes in vegetable soup traditionally, so I’m not a big fan of adding them. Of course, we don’t traditionally add frozen peppers either, but they work here! You’ll adore this soup because:
- It’s creamy and filling
- It’s a one-pot recipe
- There is minimal chopping (just roughly chop 3 potatoes)
- It’s tomato-free
- It’s vegan
- It’s pretty hands-off
And if you’re a fan of really easy soups and recipes, then you might want to try this creamy instant pot green bean soup (also made with frozen vegetables) or this lazy gluten-free tomato soup.
We usually pair this with some delicious crusty bread, like my vegan soda bread.
🛒Ingredients and substitutions
Frozen sofrito mix: Frozen sofrito mix is a handy bag of frozen chopped onions and peppers, sometimes just called frozen onions and peppers. It is not the same as soffrito mix, which is carrot, celery, and onion.
If you can’t get a bag combined, you can always use separate bags of frozen onions and peppers. If you substitute with fresh, make sure to poach the onion in a little oil until it’s translucent first, before adding the rest of the vegetables.
This is because freezing onions removes a lot of the bite, but fresh onions won’t taste good when directly boiled.
Potatoes: You can use any type; I recommend using thin-skinned potatoes. I remove the skin and chop them up, but if you’ve cleaned the skin thoroughly and it’s thin, you can skip peeling them.
Vegetable stock: Use any stock, homemade or shopbought, that you like the flavor of. Note, if you use low-sodium stock, you might have to increase the salt later to taste, as potatoes absorb a lot of salt. I usually just make up vegetable stock using stock (bouillon) cubes.
Coconut milk: The coconut milk cooks down and makes the soup creamy, but doesn’t leave a coconut flavor. Note that this will only work if you use real coconut milk.
The ingredients on the can should just be coconut, water, and perhaps guar gum. Stay away from canned coconut milk with any other ingredients, particularly flavorings, as they will leave a distinct coconut flavor, which is not the goal here.
If you don’t have or don’t want to use coconut milk, you can skip adding it at the start of the simmer. Instead, substitute with half the amount of cream, sour cream, Greek yogurt, or Fage at the end (temper the yogurt or Fage first, see recipe card notes), and then add more to taste.
You’ll add less because the coconut milk substitute won’t reduce like coconut milk.
Frozen vegetable mix: I use a bag of frozen cauliflower, broccoli, and carrots, which is quite a common mix. You could also use bags that add frozen peas to the mix.
See the recipe card at the bottom of this post for exact quantities.
👩🍳How to make it
- Peel and roughly chop the potatoes into 1.5-inch pieces. Peeling is optional, especially if your potatoes have very thin, clean skin, but recommended to give a smoother soup.
- Add all of the ingredients to a large pot or saucepan. You don’t need to defrost the vegetables first, but if there are very large clumps that are stuck together, do try to break them up. If you are substituting the coconut milk with cream or something similar, keep it to one side now and add it later.
- Bring the mixture to a boil on high heat and then reduce slightly to medium-high and leave at a lively simmer for 20 minutes.
- Once the 20 minutes are up, remove the soup from the heat and blend with a stick blender until smooth. Be careful not to spill the hot soup on yourself. If you opted to use cream or sour cream instead of coconut milk, add them now and mix them in. Taste and add more salt if needed. For adding yogurt or Fage, see the notes in the recipe card on tempering.
Hint: If you don’t have a “stick” or immersion blender, then I recommend letting the soup cool until warm. You can then blend it in a regular blender, but you must only fill it halfway and remove the center cap or open the pour spout cover.
Then place a kitchen towel or cloth on top of the open center or pour spout cover and blend.
Blending warm or hot liquids with no vent to allow the steam to escape will result in the lid popping off entirely and hot contents being spewed across your kitchen. Placing a cloth on top of the vent will stop any liquids from coming out and spattering you or your cupboards.
💡Expert tips
- You might prefer a chunky vegetable soup (I know I love them), but I recommend blending this one until completely smooth, as the texture of unblended boiled frozen onions is not great!
- If you have an Instant Pot, you can also make this soup in it. Just reduce the vegetable stock to 700ml, and pressure cook on high for ten minutes, then do a quick release and blend.
🍽️Serving suggestions
As I mentioned earlier, this soup pairs perfectly with crusty bread. As there’s no tomato in it, it actually pairs well with this herby tomato bread. I usually serve with plenty of freshly cracked black pepper on top. If you’d like to make it look prettier (perhaps if you’re entertaining), then you can add a swirl of cream to the top and some chopped chives.
❄️Storage
This soup will keep in the fridge for up to five days, or in the freezer for up to three months. It makes quite a large quantity and is perfect for food prep. I portion it out into ziplock bags and freeze them on their side to maximise freezer space.
❓Frequently Asked Questions (FAQs)
No, it’s not necessary. If you have the time to thaw them so that your soup will cook faster, that’s fine, but remember to add any liquid from thawing that’s inside the bag, so as not to lose nutrients and flavor.
No, that’s not necessary. If you’re planning on leaving the soup chunky and not smooth, then you could sauté the sofrito mix first to improve the texture of the frozen onions.
Yes, you can. Cook for at least 5-7 hours and then blend.
🍲More delicious soup recipes
Did you make this dish? Let me know how much you loved it with a star rating ⭐⭐⭐⭐⭐and a comment below.
📖 Recipe
Easy Frozen Vegetable Soup (No Tomatoes, Vegan)
Equipment
- 1 chopping board
- 1 vegetable peeler or paring knife optional
- 1 pot or saucepan large
Ingredients
- 22 ounces Potatoes clean, about 3 large ones
- 26.5 ounces Frozen broccoli, cauliflower, carrot mix
- 13 ounces Frozen sofrito mix (mixed frozen peppers and onions)
- 32 fluid ounces Vegetable stock
- 13.5 fluid ounces Coconut milk High quality, see notes for substitutions.
- 1 teaspoon Table salt plus more to taste
- ½ teaspoon ground white or black pepper plus more to serve
Instructions
- Peel and roughly chop the potatoes into 1.5-inch pieces. Peeling is optional, especially if your potatoes have very thin, clean skin, but will give a smoother soup when pureed.
- Add all of the ingredients to a large pot or saucepan, including the coconut milk. If you are substituting the coconut milk do not add the substitute now, add it at the end of cooking instead.
- Bring the mixture to a boil on high heat and then reduce to medium-high and leave at a lively simmer for 20 minutes.
- Remove the soup from the heat, let cool slightly, and blend with a stick (immersion) blender until smooth. If you opted to substitute the coconut milk, add half the amount of the substitute now (see the notes below). Taste and add more salt if needed. Serve hot with plenty of white or black pepper.
Notes
- You can substitute the coconut milk with heavy cream or sour cream. For a low-fat option, use Fage or Greek yogurt. If using Fage or yogurt, temper by adding a ladle of the soup to the yogurt, whisk, add another ladle, whisk again, and then add back to the pot (prevents curdling). Use half the amount of coconut milk (200ml) and then adjust to taste. Do not add at the beginning with the other ingredients; add at the end.
- This soup will keep in the fridge for up to five days and in the freezer for up to three months.
- If you don’t have an immersion blender, you can use a regular blender. First, let the soup cool down to a warm temperature. Then, add to the blender but only fill halfway. Remove the center cap or open the pour spout cover, and cover the gap with a clean tea towel or cloth before blending. This will prevent the steam from the warm soup from building up and popping the lid off the blender.
- To make this in an Instant Pot, reduce the vegetable stock to 700ml, and pressure cook on high for ten minutes, then do a quick release and blend.
- To make this soup in the crockpot, reduce the vegetable stock to 700ml and cook on low for 5-7 hours or until the potatoes are fork tender.
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