Creamy Vegetable Soup (Printable)

Velvety smooth soup loaded with fresh vegetables in a rich, creamy broth. Ideal for wholesome 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 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

# How to Make It:

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 vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Return the soup to low heat. Stir in milk and cream. Add dried thyme, dried oregano, black pepper, salt, and optional nutmeg. Heat gently, stirring constantly, until warmed through without boiling.
07 - Taste the soup and adjust seasonings as desired.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • This soup silently transforms in your pot from humble vegetables to silky luxury without any fancy techniques or equipment.
  • The recipe forgives substitutions beautifully, letting you use whatever vegetables are looking sad in your crisper drawer.
02 -
  • Never boil the soup after adding dairy or you'll end up with an unpleasantly curdled texture that no amount of additional blending can fix.
  • The order of adding vegetables actually matters, something I learned when I dumped everything in at once and ended up with undercooked carrots but mushy broccoli.
03 -
  • Save your parmesan rinds in the freezer and toss one into the pot while the vegetables simmer for an incredible depth of flavor without adding any meat.
  • For the silkiest possible texture, pass the blended soup through a fine-mesh strainer before adding dairy, an extra step that's worth it for special occasions.
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