Creamy Vegetable Soup (Print version)

Velvety soup with fresh vegetables, cream, and flavorful broth. Perfect for a cozy meal in just 50 minutes.

# 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 and 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, optional

→ 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 to 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 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 purée the soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Return the puréed soup to low heat. Stir in milk and cream, then add dried thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently while stirring until warmed through, being careful not to boil.
07 - Taste the soup and adjust seasonings as desired based on personal preference.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but somehow manages to feel lighter and more wholesome than you expected.
  • You can throw together whatever vegetables you have without following the ingredient list exactly, making it feel like your own creation every single time.
  • The whole thing comes together in under an hour, which means you can go from craving comfort food to actually eating it before the moment passes.
02 -
  • Never let the soup boil after you've added the cream, or you'll end up with a separated, broken texture instead of that silky dream you're aiming for.
  • If your blended soup looks too thick, don't panic—add broth a splash at a time until it reaches the consistency you want, because every blender is different and no two soups are exactly the same.
03 -
  • Chop all your vegetables before you start cooking so the actual process feels smooth and unhurried—mise en place isn't just restaurant talk, it's how you avoid chaos.
  • If your soup tastes flat even after seasoning, add a pinch of salt and taste again—salt is often the only thing standing between mediocre soup and one you'll actually want to make again.
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