Creamy Vegetable Soup (Printable version)

Velvety blend of seasonal vegetables with cream for a warm, comforting dish.

# 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 needed)
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 Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cook for 2 to 3 minutes until fragrant and translucent.
02 - Add diced carrots, celery, potato, zucchini, and broccoli florets. Stir occasionally and cook for 5 minutes to soften.
03 - Pour in vegetable stock. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes until vegetables are tender.
04 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender. Return to pot.
05 - Stir in milk and cream. Warm gently over low heat for 3 to 5 minutes without boiling.
06 - Add salt, black pepper, dried thyme, and nutmeg if using. Adjust seasoning to preference.
07 - Ladle soup into bowls and garnish with chopped fresh parsley.

# Expert advice:

01 -
  • It transforms whatever vegetables you have on hand into something silky and restaurant-worthy.
  • The cream adds just enough richness without feeling heavy, and you can skip it entirely if you want something lighter.
  • It comes together in under an hour and tastes like you simmered it all day.
  • Leftovers actually get better overnight as the flavors settle and deepen.
02 -
  • Don't skip the potato, it's what makes the soup thick and creamy even if you reduce the cream.
  • If you blend while the soup is still boiling, it can explode out of the blender, always let it cool for a minute first.
  • Nutmeg is subtle but it makes a huge difference, just don't overdo it or it'll taste like dessert.
03 -
  • Blend only half the soup if you prefer a chunkier texture with some bite.
  • Roast the vegetables before adding them to the pot for a deeper, caramelized flavor.
  • Use homemade vegetable stock if you have it, the difference is noticeable and worth it.

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