Creamy Vegetable Soup (Printable Version)
A rich blended soup packed with fresh vegetables, finished with cream and warming spices for ultimate comfort.
# 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 sliced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets
→ Liquids
10 - 4 cups vegetable broth (gluten-free 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 Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, zucchini, cauliflower florets, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally to coat evenly.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 15 minutes until all vegetables are fork-tender.
04 - Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer in batches to a countertop blender and blend until silky.
05 - Return puréed soup to the pot if using a countertop blender. Stir in milk and heavy cream, then season with salt, black pepper, dried thyme, and ground nutmeg. Simmer gently for 5 minutes, stirring frequently. Do not allow to boil.
06 - Taste the soup and adjust salt, pepper, or nutmeg as needed to balance flavors.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and croutons if desired. Serve immediately.
# Expert Advice:
01 -
- It transforms whatever vegetables are lurking in your fridge into something luxuriously smooth and satisfying.
- The touch of nutmeg and thyme elevates it from simple puree to something that tastes like it took far more effort than forty five minutes.
02 -
- Never let the soup boil after adding the cream or it can curdle and take on a grainy texture that no amount of stirring can fix.
- The potato is not optional since it is what gives the soup its thick creamy body without any flour or cornstarch.
03 -
- Toast a pinch of extra nutmeg in the dry pot for thirty seconds before adding the oil and it will bloom into a warmer more complex flavor throughout the entire soup.
- If the soup feels too thin after blending, let it simmer uncovered for a few extra minutes and it will naturally thicken as moisture evaporates.