Creamy Vegetable Soup (Printable)

Comforting velvety soup with fresh vegetables in a nourishing flavorful 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 & Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - ½ cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried oregano
15 - ½ teaspoon ground black pepper
16 - ½ teaspoon salt, or to taste
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for another 3 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then 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, oregano, ground black pepper, salt, and optional nutmeg. Heat gently, stirring constantly, until warmed through—do not boil.
07 - Taste the soup and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • This soup miraculously tastes even better the second day, making it perfect for meal prep when you know life is about to get hectic.
  • The velvety texture feels indulgent while secretly delivering a powerhouse of vegetables that even the pickiest eaters will devour.
02 -
  • Never boil the soup after adding dairy or it will separate and develop an unpleasant grainy texture I learned this the hard way while distracted by a phone call.
  • Seasoning at the end makes all the difference, as salt behaves differently in cream-based liquids and needs to be adjusted after the dairy is incorporated.
03 -
  • Sautéing the vegetables until they develop some caramelization before adding liquid creates deeper flavor compounds that simple boiling never achieves.
  • Blend in batches with plenty of headspace in your blender, starting on low speed and gradually increasing to prevent hot soup explosions that once redecorated my kitchen ceiling.
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