Save It This Creamy Vegetable Soup is a comforting, velvety dish packed with fresh vegetables and a nourishing, flavorful broth. It is the perfect choice for a cozy lunch or a light dinner that warms you from the inside out.
Save It This easy-to-follow international recipe yields four servings, making it a wonderful Vegetarian and potentially Gluten-Free option for the whole family to enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 1 small zucchini, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup heavy cream (or use coconut cream for vegan option)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- Pinch of nutmeg (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
- Step 2
- Add carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
- Step 3
- Stir in zucchini, broccoli, and cauliflower. Cook for another 3 minutes.
- Step 4
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until vegetables are very tender.
- Step 5
- Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Step 6
- Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.
- Step 7
- Taste and adjust seasonings as desired.
- Step 8
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Zusatztipps für die Zubereitung
If you prefer a chunkier texture, try blending only half of the soup and then mixing it back in with the remaining whole vegetable pieces.
Varianten und Anpassungen
For a vegan version, substitute the dairy milk and cream with unsweetened plant-based milk (such as oat or almond) and coconut cream. You can also stir in a handful of spinach or kale for extra greens.
Serviervorschläge
This soup pairs beautifully with a side of warm, crusty bread or a fresh, crisp green salad for a light yet satisfying meal.
Save It Finish your dish with a sprinkle of fresh parsley and serve it hot to experience the full, comforting flavor of this garden-fresh vegetable soup.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply replace the whole milk and heavy cream with unsweetened plant-based milk like oat or almond milk, and use coconut cream instead of dairy cream. The texture remains wonderfully creamy.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4-5 days in the refrigerator. Reheat gently over low heat, adding a splash of liquid if it has thickened.
- → Can I freeze this creamy vegetable soup?
This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly.
- → What vegetables work best in this soup?
Carrots, celery, potatoes, zucchini, broccoli, and cauliflower create a balanced flavor and texture. Feel free to substitute with seasonal vegetables like butternut squash, sweet potatoes, or greens like spinach.
- → How do I achieve the smoothest texture?
An immersion blender works wonderfully for pureeing directly in the pot. For an exceptionally silky texture, use a countertop blender in small batches, and consider straining through a fine-mesh sieve afterward.
- → Can I make this soup ahead of time?
Absolutely! In fact, the flavors deepen and improve after resting overnight. Prepare the soup completely, cool, refrigerate, and gently reheat before serving. Add fresh garnish just before serving.