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Creamy Vegetable Soup

A rich and creamy vegetable soup that's comforting and easy to make in one pot, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
Soup Base
  • 4 cups vegetable broth
  • 2 cups mixed vegetables (e.g., zucchini, green beans, peas) Feel free to use seasonal veggies.
  • 1 cup heavy cream Can be substituted with coconut milk for a vegan option.
Seasoning and Garnish
  • Salt and pepper to taste
  • Fresh herbs (e.g., parsley, thyme) for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery. Sauté until the veggies are tender, about 5-7 minutes.
  3. Toss in the garlic and cook for another minute.
Cooking
  1. Pour in the vegetable broth and bring everything to a boil.
  2. Stir in the mixed vegetables and cook until tender, around 10 minutes.
  3. Mix in the heavy cream and season with salt and pepper.
  4. Let it simmer for a few more minutes.
Serving
  1. Serve hot, garnished with fresh herbs, alongside crusty bread.

Notes

This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. If freezing, leave out the cream and add it back when reheating.