Fast and Easy Lightly Creamed Leftover Vegetable Soup

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

I am almost embarrassed to give this recipe (but only almost) because it is so simple. I am not embarrassed, however, at how delicious it is.

It is a recipe that changes depending or what leftover vegetables you have, but not in the way it is made. The procedure is so basic that my cooks rarely got it right, most of them having no confidence that a lack of complex procedures could achieve great effects. The concept is this: take all your leftover cooked vegetables, chop them finely, add equal amounts of stock and light cream, bring the mixture almost but not quite to a boil, season, and serve.

All vegetables go together, but bear in mind that anything from the cabbage family will dominate, as will mushrooms.


  • 2 cups cooked leftover vegetables
  • 2 cups chicken stock
  • 2 cups half-and-half
  • Saltand freshly ground white pepper


Using a food processor, chop the vegetables into ⅛-inch cubes.

Put them in a saucepan, add the stock and cream, and heat, but not to a boil. Season and serve immediately.


Use just stock (no cream), with a dollop of one of the simple or compound butters in the Sauces and Relishes chapter. Throw chopped herbs on top; I also love to take a piece of stale baguette, cut it lengthwise ⅛-inch thick, toast it, and spread with Crescenza cheese, or top it with chopped yellow and red tomatoes and basil and float it in the soup.