Creamy Vegetable Soup (Print View)

Velvety smooth vegetable blend with creamy broth, herbs, and tender garden vegetables

# Components:

→ 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 and 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally to ensure even cooking.
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 all vegetables are very tender.
05 - Remove pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
06 - Return the pureed soup to low heat. Stir in milk and cream, then add thyme, oregano, pepper, salt, and optional nutmeg. Heat gently while stirring until warmed through, avoiding a boil.
07 - Taste the soup and adjust seasonings as desired to achieve the optimal flavor balance.
08 - Ladle the soup into serving bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without much fuss.
  • The cream base hides vegetables so naturally that even the pickiest eaters tend to ask for seconds without realizing how many greens are in there.
  • One pot does almost all the work, so cleanup feels like barely an afterthought.
02 -
  • Don't skip blending—that's what transforms a vegetable broth into something that feels indulgent and makes the soup actually taste like cream even when you're using less of it than you'd think.
  • Never boil the soup after adding the dairy; it will separate and look grainy, which I learned the embarrassing way and have never forgotten.
03 -
  • Prep all your vegetables before you start cooking; once the onion goes in the pan, you're in motion and having everything ready means you can move at the soup's pace instead of rushing.
  • Taste the broth before you add it to the pot—if it tastes weak or overly salty, you've caught a problem early and can adjust accordingly.
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