Creamy Vegetable Soup (Printable)

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

# 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 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.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for 3 minutes.
04 - Pour in the 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 carefully transfer in batches to a countertop blender.
06 - Return the pureed soup to low heat. Stir in milk and cream. Add thyme, oregano, black pepper, salt, and nutmeg. Heat gently, stirring constantly, until warmed through without boiling.
07 - Taste the soup and adjust salt, pepper, and seasonings as desired.
08 - Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot.

# Expert Suggestions:

01 -
  • The balance between healthy vegetables and indulgent creaminess creates that rare satisfaction of comfort food that actually nourishes your body too.
  • You can customize the vegetable mix based on whatever looks fresh at the market or needs using up in your fridge drawer.
02 -
  • Never let the soup boil after adding dairy or youll end up with a slightly curdled texture that no amount of additional blending can fix.
  • Cutting vegetables into similar-sized pieces ensures they cook evenly – I learned this the hard way after making a batch with huge potato chunks that remained firm while everything else turned to mush.
03 -
  • Reserve a small portion of the sautéed vegetables before blending and stir them back in at the end for a soup that offers both creaminess and satisfying bits to chew.
  • When using a countertop blender for hot soup, fill it only halfway, remove the center cap from the lid, and cover with a folded kitchen towel to prevent pressure buildup and painful splashes.
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