Frozen vegetable soup recipes are a perfect solution for preparing nutritious meals without spending hours in the kitchen. When time is short or you haven't been grocery shopping recently, frozen vegetables become your best allies for whipping up flavorful soups that will comfort the whole family. We offer four simple recipes that will transform your frozen vegetable stash into delicious hot meals.

Why choose frozen vegetables for your soups?

Frozen vegetables deserve a prominent place in your kitchen, especially for making soups. Here's why we love them so much:

Convenient and always ready : no need to wash, peel, or chop anything. Just open the bag, measure out the required amount, and you're done. A real time-saver on busy evenings.

Nutritious and full of vitamins : contrary to what one might think, frozen vegetables retain their vitamins and minerals very well. They are frozen quickly after harvesting, which preserves their nutritional qualities, sometimes even better than fresh vegetables that have been sitting in the refrigerator for several days.

Economical and waste-free : you use exactly the amount you need and put the rest in the freezer. No more limp vegetables at the bottom of the crisper drawer! Plus, frozen vegetables are often cheaper than their fresh counterparts, especially out of season.

Available year-round : fancy making spinach soup in February or green beans in November? No problem with frozen vegetables. You have access to an impressive variety no matter the season.

Perfect for soups : the texture of frozen vegetables is particularly well-suited to simmered soups or puréed broths. They soften quickly and release all their flavors into the broth.

Minestrone soup with frozen vegetables

This simplified version of the Italian classic lets you prepare a hearty soup in under 30 minutes. Frozen vegetable mixes do all the work!

Ingredients (4 servings) :

  • 15 ml (1 tbsp) of olive oil
  • 6 garlic cloves, chopped
  • 340g of frozen mixed vegetables for soup
  • 340g frozen mixed vegetables for spaghetti
  • 1 can (425 ml) of diced tomatoes
  • 250 ml (1 cup) of marinara sauce or spaghetti sauce
  • 1 liter (4 cups) of vegetable broth
  • 5 ml (1 tsp) of Italian seasoning
  • 1 bay leaf
  • 10 ml (2 tsp) of red wine vinegar

Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for 2-3 minutes, stirring frequently.

Incorporate the frozen vegetables, tomatoes, marinara sauce, stock, Italian seasoning, bay leaf and vinegar. Mix everything well.

Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender. Remove the bay leaf before serving.

A white serving bowl contains a recipe for minestrone soup made with frozen vegetables.

Curried cauliflower and apple soup

This creamy, slightly sweet soup combines cauliflower and apples with a hint of curry. A surprising blend that everyone will love!

Ingredients (4-6 servings) :

For the soup :

  • 30 ml (2 tbsp) of olive oil
  • 300 g (¾ cup) frozen diced onions (or one medium yellow onion, roughly chopped)
  • 3 cloves of garlic, crushed and peeled
  • 10 ml (2 tsp) of curry powder
  • 2,5 ml (½ tsp) cinnamon
  • 1,1 kg (2 ½ lb) of frozen cauliflower florets
  • 1 apple (Fuji or Honeycrisp), peeled and chopped
  • 1,5 liters (6 cups) of chicken broth
  • 2,5 ml (½ tsp) salt
  • 1 ml (¼ tsp) ground black pepper
  • 30 ml (2 tbsp) of honey or maple syrup
  • 80 ml (⅓ cup) of 35% cream

For the topping :

  • 1 apple, peeled and cut into small dice
  • 1 ml (¼ tsp) of curry powder
  • Fresh herbs (optional)

In a large saucepan over medium heat, heat the olive oil, then add the onion and garlic. Cook, stirring, for about 4 minutes, until softened. Stir in the curry powder and cinnamon and cook for a few more minutes. Add the cauliflower, chopped apple, stock, salt, and pepper. Bring to a boil, then reduce the heat.

Cover and simmer for about 20 minutes, until the cauliflower is tender. Purée the soup until smooth using an immersion blender. Stir in the honey or maple syrup and cream, then gently reheat. Taste and adjust the seasoning as needed.

For the garnish, mix the diced apples with the curry. Serve the soup topped with the curried apples and chopped fresh herbs.

Carrot, ginger and coconut soup

This velvety soup with an exotic aroma combines the sweetness of carrots with the spiciness of ginger and the richness of coconut milk.

Ingredients (3-4 servings) :

  • 15 ml (1 tbsp) of olive oil
  • 150 g (½ cup) frozen diced onions (or ½ medium yellow onion, chopped)
  • 2,5 ml (½ tsp) salt
  • 3 garlic cloves, crushed
  • 450 g (1 lb) frozen diced carrots
  • 5 ml (1 tsp) grated ginger
  • 15 ml (1 tbsp) apple cider vinegar
  • 750 ml (3 cups) of vegetable broth
  • Ground black pepper
  • Coconut milk for garnish
  • 5 ml (1 tsp) of maple syrup (optional)
  • Fresh coriander (optional)

In a large saucepan over medium heat, heat the oil and add the onion, salt, and pepper. Cook for about 8 minutes, stirring occasionally. Stir in the garlic and carrots. Continue cooking for another 8 minutes, stirring occasionally. Add the ginger, cider vinegar, and stock. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Purée the soup until smooth using an immersion blender. If the texture is too thick, thin it with a little water. Add the maple syrup for a touch of sweetness. Serve with a generous drizzle of coconut milk and a few fresh cilantro leaves.

A white soup bowl contains a recipe for carrot, ginger, and coconut milk soup made with frozen vegetables.

White bean and spinach soup

This rustic and nourishing soup combines creamy white beans with tender spinach, all flavored with rosemary and garlic.

Ingredients (2-3 servings) :

  • 60 ml (¼ cup) olive oil, divided
  • 300 g (¾ cup) frozen diced onions (or one medium yellow onion, roughly chopped)
  • 1 celery stalk, diced
  • 6 garlic cloves, thinly sliced
  • 15 ml (1 tbsp) chopped fresh rosemary
  • 1 liter (4 cups) of vegetable broth
  • 1 bay leaf
  • 1 can (425 ml/15 oz) of white beans, drained and rinsed
  • 100g of frozen spinach, thawed and squeezed to remove as much water as possible
  • 10 ml (2 tsp) of lemon juice
  • Salt and ground black pepper
  • Grated parmesan
  • Chopped parsley (optional)

In a medium saucepan over medium-high heat, heat 30 ml (2 tbsp) of oil and add the onion, celery, garlic, and rosemary. Cook for about 4 minutes, stirring often, until the onion and garlic soften without browning.
Stir in the stock, bay leaf and beans. Bring to a boil, then reduce to a simmer and cook for 10 minutes.

Add the spinach and continue cooking for a few minutes to heat it through. Season with salt and pepper to taste.
Stir in the lemon juice just before serving. Ladle into bowls and drizzle with the remaining olive oil. Garnish with parsley and Parmesan cheese.

A white serving bowl contains a recipe for spinach and white bean soup made with frozen vegetables.

With these four recipes, you'll discover how frozen vegetables can transform your soups into quick and delicious meals. Convenient and nutritious, they simplify preparation while offering a variety of options to suit all tastes. Feel free to adapt these recipes to what you have on hand and experiment with different combinations of frozen vegetables!

sources:
https://iheartvegetables.com/frozen-vegetable-soup/
https://www.shelovesbiscotti.com/easy-white-kidney-bean-and-spinach-soup/
https://www.seriouseats.com/hearty-white-bean-spinach-soup-rosemary-garlic-recipe
https://www.loveandlemons.com/carrot-ginger-soup/#wprm-recipe-container-43934
https://www.onceuponachef.com/recipes/curried-cauliflower-and-apple-soup.html#tabrecipe