Creamy Vegetable Soup Delight (Printable)
Velvety blend of fresh veggies with a touch of cream for cozy, wholesome enjoyment.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup broccoli florets
→ Liquids
09 - 4 cups vegetable stock (gluten-free if required)
10 - 1 cup whole milk or unsweetened plant-based milk
11 - 1/2 cup heavy cream or plant-based cream
→ Seasonings
12 - 1 teaspoon salt, adjust to taste
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon nutmeg (optional)
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, potato, zucchini, and broccoli. Stir frequently and cook for 5 minutes to soften the vegetables.
03 - Pour in vegetable stock. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
04 - Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to pot.
05 - Stir in milk and cream. Return to low heat and warm gently for 3 to 5 minutes, making sure not to bring to a boil.
06 - Add salt, black pepper, thyme, and nutmeg. Adjust seasoning according to taste preferences.
07 - Ladle soup into bowls and garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- It tastes like someone who loves you made it, even when you're cooking alone.
- Every spoonful is warm enough to fix a cold day without needing a single complicated step.
- You can throw in whatever vegetables are wilting in your crisper and still end up with something beautiful.
02 -
- Never boil the soup after adding cream, or you'll end up with sad little curds floating in your bowl.
- Blending hot liquid is dangerous if you fill the blender too full, so work in small batches and vent the steam.
- The potato is not optional, it's the thickener that makes this soup cling to your ribs without any roux.
03 -
- If your soup tastes flat, it needs salt, not more seasoning.
- A tiny pinch of nutmeg makes people ask what's in it, and you can smile and say nothing.
- Use an immersion blender if you have one, it saves you from wrestling with a hot blender lid and scalding yourself.