Save A comforting, velvety soup is the ultimate remedy for a chilly afternoon. This Creamy Vegetable Soup is a nourishing blend of fresh produce, simmering in a flavorful broth until perfectly tender and then pureed to silky perfection. It is a wholesome, easy-to-make dish that brings warmth and nutrition to your table in less than an hour.
Save This soup highlights the natural sweetness of sautéed aromatics and root vegetables, balanced by the creaminess of milk and heavy cream. It is a versatile base that can be enjoyed as a light lunch or paired with your favorite sides for a complete dinner experience.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 1 small zucchini, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup heavy cream (or use coconut cream for vegan option)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- Pinch of nutmeg (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
- Step 2
- Add carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
- Step 3
- Stir in zucchini, broccoli, and cauliflower. Cook for another 3 minutes.
- Step 4
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until vegetables are very tender.
- Step 5
- Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Step 6
- Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.
- Step 7
- Taste and adjust seasonings as desired.
- Step 8
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Zusatztipps für die Zubereitung
For the best results, use a sharp chef's knife and a steady cutting board to ensure even vegetable pieces, which helps them cook at the same rate. An immersion blender is ideal for pureeing directly in the pot, but if you prefer a countertop blender, remember to work in batches and leave the lid slightly vented to allow steam to escape safely.
Varianten und Anpassungen
You can easily create a vegan version by substituting the dairy milk and cream with unsweetened oat or almond milk and using coconut cream. For a different texture, try blending only half of the soup to keep it slightly chunky. You can also boost the nutritional value by stirring in a handful of fresh spinach or kale at the very end until wilted.
Serviervorschläge
This creamy soup pairs wonderfully with a side of crusty artisan bread for dipping or a crisp green salad with a light vinaigrette. Garnish each bowl with a sprinkle of fresh parsley and a pinch of black pepper for a professional finishing touch.
Save With its vibrant flavors and satisfying texture, this Creamy Vegetable Soup is a reliable favorite for any meal. Simple to prepare and easy to customize, it is a delicious way to enjoy your daily serving of vegetables.
Common Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting overnight as the flavors develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if it thickens too much.
- → How do I make this soup dairy-free?
Replace the whole milk with unsweetened oat or almond milk, and substitute the heavy cream with full-fat coconut cream. The result will still be creamy and satisfying, just slightly different in flavor profile.
- → What vegetables work best in this soup?
While the recipe calls for carrots, celery, potato, zucchini, broccoli, and cauliflower, feel free to use what you have. Butternut squash, sweet potato, or parsnips work beautifully. Just maintain roughly the same total volume of vegetables.
- → Can I freeze this soup?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator. Note that the texture may change slightly upon reheating—whisk in a little extra milk or cream to restore smoothness.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for easiest results. If using a countertop blender, work in batches and never fill more than halfway. Blend until completely smooth, then strain through a fine-mesh sieve for restaurant-quality silkiness.
- → What can I serve with this soup?
Crusty bread, garlic knots, or homemade croutons are perfect for dipping. A simple green salad with vinaigrette balances the richness. For heartier meals, pair with a grilled cheese sandwich or quiche.