Creamy Vegetable Soup (Print)

A comforting, velvety blend of fresh vegetables in a nourishing broth. Ready in 50 minutes for four servings.

# 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 chopped
05 - 2 stalks celery, chopped
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, chopped
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets

→ Broth & Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 3 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender until achieving desired consistency.
06 - Return the soup to low heat. Stir in milk and cream. Add dried thyme, dried oregano, black pepper, salt, and optional nutmeg. Heat gently, stirring constantly, until warmed through without boiling.
07 - Taste and adjust salt, pepper, and spices as desired to achieve preferred flavor profile.
08 - Ladle soup into serving bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The silky texture somehow manages to feel both luxurious and nourishing, like wearing your favorite sweater while eating something that makes your body thank you.
  • You can adapt it to whatever vegetables are lingering in your crisper drawer, turning potential food waste into something spectacular.
02 -
  • Adding a pinch of baking soda to the simmering vegetables will help them soften faster while maintaining their vibrant color, a trick I learned after years of making slightly gray-looking soup.
  • When blending hot soup, filling your blender only halfway and placing a kitchen towel over the lid prevents explosive hot soup incidents that once redecorated my ceiling.
03 -
  • Reserve a small portion of the softer cooked vegetables before blending and stir them back in at the end for occasional chunks of texture that make the soup feel more substantial and homemade.
  • When reheating leftovers, add a splash of fresh stock or water as the soup tends to thicken considerably in the refrigerator.
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