Creamy Vegetable Soup (Printer-Friendly)
A comforting blend of garden vegetables puréed into a smooth, creamy bowl of warmth and flavor.
# 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 medium zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets
→ Liquids
10 - 4 cups vegetable broth (use gluten-free broth if needed)
11 - 1 cup whole milk or plant-based milk
12 - 1/2 cup heavy cream (or coconut cream for dairy-free)
→ 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 (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
02 - Add the carrots, celery, potato, zucchini, cauliflower florets, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally to coat the vegetables evenly in the oil.
03 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 minutes until all vegetables are fork-tender.
04 - Using an immersion blender directly in the pot, purée the soup until completely smooth. Alternatively, work in batches using a countertop blender, then return the puréed soup to the pot.
05 - Stir in the milk and heavy cream. Season with salt, black pepper, dried thyme, and ground nutmeg. Simmer gently for 5 minutes, stirring frequently. Do not allow the soup to boil after adding the dairy.
06 - Taste the soup and adjust salt and pepper as needed to suit your preference.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and croutons if desired. Serve immediately.
# Expert Advice:
01 -
- It forgivingly accepts almost any vegetable you need to use up before they go past their prime.
- The velvety texture feels indulgent but the whole pot costs less than a single takeout bowl.
- You get dinner on the table in under an hour with mostly hands off cooking.
02 -
- Never let the soup boil after adding the milk and cream or it will separate and look curdled instead of smooth.
- The soup thickens considerably as it sits so add a splash of broth when reheating leftovers.
03 -
- Toast a pinch of dried thyme in the warm oil for thirty seconds before adding the onion and it will bloom into a much more fragrant flavor throughout the soup.
- A tiny squeeze of lemon juice at the very end brightens everything and makes the whole pot taste more alive without anyone being able to identify why.