Creamy Vegetable Soup
A comforting, nourishing soup loaded with vibrant flavors and a silky, creamy texture that's perfect for cozy family dinners.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (e.g., potatoes, bell peppers, zucchini) Feel free to get creative with your vegetable choices!
- 1 cup heavy cream or coconut milk Substitute with coconut milk for dairy-free.
- to taste Salt and pepper
- to taste Fresh herbs (e.g., thyme, parsley) for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5-7 minutes until they begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the vegetable broth and mixed vegetables to the pot.
- Increase the heat until it reaches a boil, then reduce it to a simmer.
- Cook for about 15 minutes or until the vegetables are tender.
- Stir in the heavy cream or coconut milk and season with salt and pepper to taste.
- Remove the soup from heat and blend using an immersion blender or transfer carefully to a blender in batches.
- Serve the soup hot, garnished with fresh herbs.
Notes
You can make it heartier by adding cooked rice, quinoa, or pasta. For added protein, consider shredded rotisserie chicken or cooked beans. Store leftovers for up to 4 days in the fridge, or freeze for up to 3 months.