Creamy Vegetable Soup (Printable)

Comforting velvety soup with fresh vegetables and nourishing broth for cozy 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

→ 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 until partially softened.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for another 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 puree the soup until smooth, or carefully transfer in batches to a countertop blender and blend until creamy.
06 - Return the blended soup to low heat. Stir in milk and cream. Add dried thyme, dried oregano, black pepper, salt, and nutmeg. Heat gently while stirring until warmed through, avoiding a boil.
07 - Taste the soup and adjust salt, pepper, and seasonings as desired to achieve preferred flavor balance.
08 - Ladle soup into bowls, garnish generously with fresh chopped parsley, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour yet tastes like you spent all day tending to it.
  • You control the vegetables so it's easy to use what you have and adapt without stress.
  • The texture is silky without being heavy because the cream arrives at the end, not at the beginning.
02 -
  • Never boil the soup after adding cream or it will separate and look grainy instead of silky—low heat is your friend here.
  • Blend in batches if your blender is small because overfilling it creates dangerous steam pressure that can blow the lid right off.
03 -
  • Cut vegetables roughly the same size so they finish cooking at the same time and the texture stays consistent.
  • Add the cream at the very end rather than during cooking because its delicate flavors matter and heat damages them.
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