Creamy Vegetable Soup Recipe: Garden Fresh & Soothing (Print Version)
Make this luscious Creamy Vegetable Soup Recipe. Fresh veggies, rich broth, and a touch of cream create a comforting, wholesome meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian (can be made Vegan)
# Ingredients:
→ Base Vegetables
01 -
2 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
2 carrots, peeled and diced
04 -
2 celery stalks, diced
05 -
2 medium Yukon Gold potatoes, peeled and diced
06 -
1 medium zucchini, diced
07 -
4-5 cloves garlic, minced
→ Liquid & Creaminess
08 -
6 cups vegetable broth
09 -
1/2 cup heavy cream (or half-and-half)
→ Flavor Boosters
10 -
1 tsp dried thyme
11 -
1 bay leaf
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Garnish & Finishing
14 -
2 tbsp fresh parsley, chopped
15 -
1/4 cup grated Parmesan cheese (optional)
# Instructions:
01 -
First things first, get all your veggies chopped and ready. I always call this my "mise en place" moment, though mine usually involves scattered peelings and a slightly sticky counter. Dice your onion, carrots, celery, zucchini, and potatoes into roughly 1/2-inch pieces. Mince that garlic. Honestly, doing this upfront makes the actual cooking flow so much smoother. I once tried to chop as I went, and let’s just say things got a little burnt and stressful. Learn from my chaos, friends!
02 -
Grab a nice big pot or a Dutch oven – my trusty kitchen companion for soups. Drizzle in your olive oil over medium heat. Once it shimmers, toss in your chopped onion, carrots, and celery. Let these soften for about 7-8 minutes, stirring occasionally. You want them tender and fragrant, but not browned. I love how the kitchen starts to smell so inviting at this stage; it’s the promise of good food to come. This is where the base flavor of your Creamy Vegetable Soup Recipe really starts to build.
03 -
Now, add your diced potatoes, zucchini, and minced garlic to the pot. Stir it all around for a minute until that garlic gets fragrant – don't let it burn, though, that’s a rookie mistake I’ve definitely made! Pour in the vegetable broth, add your dried thyme and bay leaf. Bring it to a boil, then reduce the heat to a gentle simmer. Pop a lid on and let it cook for about 15-20 minutes, or until those potatoes are fork-tender. This is where the veggies release all their lovely flavors into your Creamy Vegetable Soup Recipe.
04 -
Okay, here’s the fun part, but be careful! Remove the bay leaf – seriously, don't forget. Using an immersion blender, carefully blend the soup right in the pot until it reaches your desired consistency. I like mine mostly smooth but with a few small veggie chunks for texture, you know? If you don't have an immersion blender, you can carefully transfer batches to a regular blender, just remember to vent the lid and cover with a kitchen towel to prevent steam explosions. I learned that the hard way, oops!
05 -
Once you've got that lovely, velvety consistency, stir in the heavy cream (or half-and-half). Give it a good whisk to incorporate it completely. Now for the crucial part: seasoning! Add salt and freshly ground black pepper to taste. Start with a little, taste, and add more if needed. This is where you adjust it to <em>your</em> preference. I always find myself adding a bit more pepper than I think I need. Let it warm through for a couple more minutes, but don't boil it once the cream is in.
06 -
Ladle your gorgeous, warm Creamy Vegetable Soup Recipe into bowls. Top with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese. A crusty piece of bread for dipping is, honestly, non-negotiable in my house. The steam rising from the bowl, the vibrant colors – it’s just so inviting. Take a moment to appreciate the warmth and comfort you’ve created. It's truly a simple pleasure, and every spoonful feels like a little victory!
# Notes:
01 -
Don't over-blend the soup; leaving a little texture makes it more interesting, I found.
02 -
Always taste and adjust seasoning *after* adding the cream, it really changes the flavor profile.
03 -
A good quality vegetable broth truly elevates this Creamy Vegetable Soup Recipe, don't skimp here!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Immersion blender (or regular blender)
03 -
Cutting board
04 -
Chef's knife
# Nutrition (Per Serving):
Calories: 350
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 8g