Creamy Vegetable Soup (Printable)

Comforting velvety soup with fresh vegetables and nourishing broth, perfect for cozy meals.

# 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

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing 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 until edges begin to soften.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 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. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a countertop blender.
06 - Return the soup to low heat. Stir in milk and cream. Add dried thyme, oregano, black pepper, salt, and nutmeg. Heat gently while stirring until warmed through without boiling.
07 - Taste the soup and adjust salt, pepper, and other seasonings as desired.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like comfort but feels light enough that you won't need a nap afterward.
  • The whole kitchen fills with a smell so good your family will start hovering before it's even ready.
  • Comes together in under an hour, which means weeknight dinner without the stress.
02 -
  • Don't skip the initial sauté of the onion and garlic—this slow caramelization is what gives the soup depth that broth alone can never achieve.
  • If you blend it too aggressively, you can make the soup gluey instead of creamy, so pulse the immersion blender in bursts rather than one long whir.
03 -
  • Keep your broth low-sodium so you're not locked into a salty result—you can always add salt, but you can't take it out.
  • The cream goes in after blending and on low heat, not high, because temperature is what breaks emulsions and ruins silky soup.
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