Creamy Vegetable Soup (Printable)

Velvety smooth vegetable soup with fresh vegetables and creamy broth, ready in under an hour.

# What you 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

→ 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 2-3 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 another 3 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until all vegetables are very tender.
05 - Remove pot from heat. Using an immersion blender, puree the soup until smooth, or transfer in batches to a countertop blender and blend until creamy.
06 - Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, black pepper, salt, and nutmeg. Heat gently while stirring until warmed through—do not allow to boil.
07 - Taste the soup and adjust salt, pepper, and other seasonings as desired.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve immediately while hot.

# Expert tips:

01 -
  • The velvety texture feels like wrapping yourself in a warm blanket while the vegetables still maintain their distinct character underneath.
  • You can customize it endlessly with whatever produce is looking sad in your crisper drawer, turning potential food waste into something magnificent.
02 -
  • Never bring the soup back to a boil after adding the dairy or youll end up with an unpleasantly curdled texture instead of silky smoothness.
  • Using an immersion blender directly in the pot saves you from transferring hot soup in batches, reducing both cleanup and the risk of splashing yourself.
03 -
  • Save vegetable scraps like carrot peels and onion skins in a freezer bag to make your own vegetable stock for the next batch, creating a zero waste cooking cycle.
  • For entertaining, serve this soup in shot glasses as an elegant appetizer with a tiny sprig of herbs on top and watch your guests eyes light up with surprise.
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