Creamy Vegetable Soup
This rich and velvety vegetable soup is packed with fresh veggies, herbs, and a creamy base for a comforting and nourishing meal. Perfect for chilly days, meal prep, or a cozy weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 people 1x
- Category: Soup, Main Course
- Method: Simmering, Blending
- Cuisine: American, Comfort Food
Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled & chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup cauliflower or broccoli florets
- 1 medium potato, peeled & diced
- 4 cups vegetable broth
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup heavy cream (or coconut milk for vegan option)
- ½ cup shredded cheddar cheese (optional, for extra creaminess)
Optional Garnishes:
- Fresh parsley or chives 🌿
- Extra shredded cheese 🧀
- Croutons for crunch 🥖
Instructions
1. Sauté the Vegetables
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
2. Simmer the Soup
- Add zucchini, cauliflower, potato, broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until all vegetables are tender.
3. Blend & Make It Creamy
- Use an immersion blender to blend the soup until smooth (or leave some chunks for texture).
- Stir in heavy cream (or coconut milk) and cheese (if using).
4. Serve & Enjoy
- Ladle into bowls and top with fresh parsley, cheese, or croutons!
Notes
- Make it dairy-free: Use coconut milk or cashew cream instead of heavy cream.
- For extra protein, blend in 1 cup of cooked white beans.
- For a thicker soup, add an extra ½ potato.
Find it online: https://ukfinda.com/creamy-vegetable-soup/