Creamy Vegetable Soup (Printable View)
Velvety blended soup loaded with fresh vegetables, herbs, and a touch of cream for cozy comfort.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets
→ Liquids
10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or plant-based milk
12 - 1/2 cup heavy cream (or coconut cream for vegan)
→ Seasonings
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon ground nutmeg
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Croutons
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, zucchini, cauliflower florets, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally to coat evenly.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until all vegetables are fork-tender.
04 - Using an immersion blender directly in the pot, purée the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until smooth.
05 - Return puréed soup to the pot if using a countertop blender. Stir in milk and heavy cream. Season with salt, black pepper, dried thyme, and ground nutmeg. Simmer gently for 5 minutes, stirring often. Do not let it boil.
06 - Taste the soup and adjust salt, pepper, or other seasonings as needed.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and croutons if desired. Serve immediately.
# Expert Advice:
01 -
- It forgives almost any vegetable substitution so you can clean out your fridge with confidence.
- The velvety texture feels indulgent but the whole pot comes together with simple everyday ingredients.
- A pinch of nutmeg transforms ordinary vegetable soup into something that tastes like it took far more effort than forty five minutes.
02 -
- Never let the soup come to a full boil after adding the cream or it will break and look curdled instead of smooth.
- The potato is what makes this soup velvety without needing a roux or extra thickener so do not skip it even if you are tempted.
03 -
- Toast a pinch of dried thyme in the olive oil for about thirty seconds before adding the onions to wake up the essential oils and deepen the flavor.
- If you want an extra silky result, pour the blended soup through a fine mesh strainer before adding the cream.