Description
Creamy Vegetable Soup: A quick, comforting crowd-pleaser packed with fresh veggies and creamy goodness. Perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil
- 1 large onion (about 1 cup/150g), diced
- 3 medium carrots (about 1 cup/150g), peeled and diced
- 2 celery stalks (about ¾ cup/100g), diced
- 3 cloves garlic, minced
- 1 medium potato (about 1 cup/200g), peeled and cubed
- 1 medium zucchini (about 1 cup/150g), diced
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) whole milk (or plant-based alternative)
- ½ cup (120ml) half-and-half (optional for extra creaminess)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh herbs (parsley, chives, or dill) for garnish
Instructions
- Step 1: Sauté the Aromatics Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the diced onions with a pinch of salt and cook for 4-5 minutes until they begin to soften and turn translucent. Stir in the carrots and celery, cooking for another 3-4 minutes until they begin to soften. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown.
- Step 2: Add Remaining Vegetables Add the diced potato and zucchini to the pot, stirring to coat with the oil and aromatic flavors. Season with another pinch of salt and black pepper, which helps layer the flavor throughout your Creamy Vegetable Soup. Cook for 2-3 minutes, stirring occasionally.
- Step 3: Add Liquids and Simmer Pour in the vegetable broth and add the dried thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover partially with a lid and cook for 15-20 minutes, or until all vegetables are completely tender when pierced with a fork. The potato should easily mash against the side of the pot.
- Step 4: Blend Until Smooth Remove the bay leaf and carefully purée the soup using an immersion blender until completely smooth. If using a standard blender, work in batches, filling only halfway, and slightly vent the lid to allow steam to escape. Return the puréed soup to the pot over low heat.
- Step 5: Add Creaminess Stir in the milk and half-and-half (if using), warming gently without boiling to prevent curdling. Taste and adjust seasoning with additional salt and pepper as needed. If the soup is thicker than you prefer, thin with additional broth or milk until it reaches your desired consistency.
- Step 6: Serve Ladle the hot Creamy Vegetable Soup into bowls and garnish with a swirl of cream, fresh herbs, and croutons if desired. The contrast between the smooth soup and crunchy toppings creates a delightful textural experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg