Creamy Vegetable Soup (Printable)

A velvety blended soup packed with fresh vegetables, perfect for warming up on chilly days.

# 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 sliced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets

→ Liquids

10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or plant-based milk
12 - 1/2 cup heavy cream (or coconut cream for vegan)

→ Seasonings

13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon ground nutmeg

→ Garnish (optional)

17 - 2 tablespoons fresh parsley, chopped
18 - Croutons

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
02 - Add the carrots, celery, potato, zucchini, cauliflower florets, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally to coat evenly.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 15 minutes until all vegetables are fork-tender.
04 - Using an immersion blender directly in the pot, purée the soup until completely smooth. Alternatively, work in batches using a countertop blender, then return the puréed soup to the pot.
05 - Stir in the milk and heavy cream. Season with salt, black pepper, dried thyme, and ground nutmeg. Simmer gently for 5 minutes, stirring frequently. Do not allow the soup to boil.
06 - Taste the soup and adjust salt, pepper, or other seasonings as needed.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and croutons if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms whatever vegetables are languishing in your crisper drawer into something genuinely luxurious.
  • The nutmeg adds a whisper of warmth that makes people ask what your secret is.
02 -
  • Boiling the soup after adding cream will cause it to break and look grainy, so keep the heat gentle.
  • The nutmeg might seem like an odd addition, but it is what makes this soup taste like it came from a bistro.
03 -
  • Sautéing the vegetables before adding liquid draws out natural sugars and creates a deeper flavor than dumping everything in raw.
  • If you want a thinner soup, add broth a quarter cup at a time after blending rather than more cream.

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