Creamy Vegetable Soup (Printer-friendly)

Comforting, velvety soup with fresh vegetables and a nourishing broth. Perfect for lunch or dinner.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 stalks celery, chopped
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, chopped
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets

→ Broth & Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt, or to taste
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 3 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a countertop blender and blend until velvety.
06 - Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently while stirring, ensuring the soup warms through without boiling.
07 - Taste the soup and adjust seasonings as desired for optimal flavor balance.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve immediately while hot.

# Cooking Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner stress melts away almost as fast as the vegetables soften.
  • The blend of ordinary vegetables creates something that tastes far more elegant and intentional than the sum of its parts.
  • You can eat it as written or bend it to whatever dietary choice matters to you without losing any of the warmth.
02 -
  • If you skip the step of sautéing the onion and garlic properly, the soup will taste flat and one-dimensional no matter what else you do—those two ingredients deserve the attention.
  • Don't let the soup boil after you add the cream or milk, or you'll risk curdling and ending up with something grainy instead of velvety.
03 -
  • Save your vegetable scraps in the freezer and make your own broth—homemade vegetable stock tastes fresher and gives you complete control over sodium.
  • The secret that changed everything for me was tasting constantly as I cooked, which sounds obvious but is genuinely revelatory if you normally follow recipes without checking in.
Go back