Creamy Vegetable Soup

This Creamy Vegetable Soup is a rich, comforting, and nutritious dish loaded with fresh vegetables in a smooth, velvety broth. Made with simple pantry ingredients, this soup is perfect for chilly days, meal prep, or when you need a warm and satisfying meal.

Why You’ll Love This Recipe

• Rich & Creamy – Smooth, velvety texture without being too heavy.
• Packed with Veggies – Loaded with vitamins and fiber.
• Easy One-Pot Meal – Minimal cleanup and ready in 30 minutes.
• Customizable – Use your favorite vegetables and seasonings.
• Dairy-Free & Vegan Option – Easily adaptable for any diet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 2 tbsp butter or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced (or potatoes for extra creaminess)
• 1 cup broccoli florets (or cauliflower)
• ½ cup corn kernels (optional)
• 1 tsp Italian seasoning (or dried thyme)
• ½ tsp paprika
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• ½ cup shredded cheese (cheddar, Parmesan, or dairy-free alternative)

For Garnish:

• Fresh parsley or chives, chopped
• Extra cheese or croutons

Directions

1. Sauté the Aromatics

• Heat butter or olive oil in a large pot over medium heat.
• Add onion, garlic, carrots, and celery, and sauté for 5 minutes until soft.

2. Add Vegetables & Simmer

• Stir in zucchini, broccoli, corn, Italian seasoning, paprika, salt, and black pepper.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 15 minutes until veggies are tender.

3. Blend for a Creamy Texture

• Use an immersion blender to blend until smooth, or leave some chunks for texture.
• If using a blender, let soup cool slightly before blending in batches.

4. Add Cream & Cheese

• Stir in heavy cream and shredded cheese, mixing until melted and smooth.
• Simmer for 2-3 minutes on low heat.

5. Serve & Enjoy

• Ladle into bowls and garnish with fresh parsley, extra cheese, or croutons.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Dairy-Free/Vegan – Use coconut milk and nutritional yeast instead of cream and cheese.
• Spicy Version – Add a pinch of red pepper flakes or cayenne.
• Protein Boost – Stir in shredded chicken, chickpeas, or tofu.
• Low-Carb Option – Skip potatoes and use extra zucchini and cauliflower.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months.
• Reheating: Warm on the stovetop over medium heat, or microwave in 30-second intervals.

FAQs

Can I use frozen vegetables?

Yes! Just add them directly without thawing.

How do I thicken the soup?

Blend some of the vegetables or add 1 tbsp cornstarch mixed with water.

Can I use milk instead of cream?

Yes! Whole milk or half-and-half works, but it won’t be as rich.

What’s the best way to make it extra creamy?

Use coconut milk, more cheese, or blend a portion of the soup.

Can I make this in a slow cooker?

Yes! Cook on low for 6 hours or high for 3-4 hours, then blend and add cream.

How do I add more protein?

Stir in cooked chicken, beans, or lentils.

Can I serve this cold?

Yes! Chill it for a refreshing summer soup.

What’s the best cheese to use?

Cheddar, Parmesan, or Gruyère add great flavor.

How do I prevent curdling?

Add cream on low heat and stir continuously.

Can I add pasta or rice?

Yes! Cooked pasta or rice makes it more filling.

Conclusion

This Creamy Vegetable Soup is warm, comforting, and packed with flavor. Whether you prefer it smooth or chunky, dairy-based or vegan, it’s a versatile dish that’s perfect for any season. Try it today and enjoy a delicious, homemade bowl of creamy goodness!

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