Creamy vegetable soup is a warm and comforting dish that brings together a medley of fresh vegetables in a rich, creamy base. This soup is not only delicious but also a fantastic way to pack in the nutrients. It’s perfect for a cozy night at home or a quick meal on a busy day. The creamy texture makes every spoonful satisfying, while the mix of vegetables adds lovely flavors. Whether you pair it with bread for dipping or enjoy it alone, this soup is sure to warm you up and fill your belly. Plus, it’s easy to make, requiring just a few simple steps.
Why You’ll Love This Creamy Vegetable Soup
This creamy vegetable soup is a great choice for anyone looking for a healthy and tasty dish. It’s loaded with vibrant vegetables, which add color and nutrition. The smooth, creamy finish makes it enjoyable for both kids and adults. You can customize the soup with your favorite veggies or herbs, making it versatile and fun to create. Plus, it is easy to prepare, allowing you to whip up a delicious meal in no time. Whether you’re feeling under the weather or just want something cozy, this hearty soup will surely hit the spot.
How to Make Creamy Vegetable Soup
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups mixed vegetables (such as broccoli, cauliflower, and peas)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Step-by-Step Directions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened. Stir in garlic and cook for an additional minute.
- Add the mixed vegetables and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until vegetables are tender.
- Using an immersion blender, blend the soup until smooth (or carefully transfer to a blender in batches).
- Stir in heavy cream and shredded cheese, and season with salt and pepper. Heat until warmed through.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Creamy Vegetable Soup
Serve your creamy vegetable soup warm in bowls. It pairs nicely with crusty bread, crackers, or a simple salad. For extra flavor, you can add a sprinkle of cheese or fresh herbs on top.
How to Store Creamy Vegetable Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just thaw and reheat before serving.
Tips for the Best Creamy Vegetable Soup
- Use fresh, seasonal vegetables for the best flavor and nutrition.
- Don’t skip the step of blending; it gives the soup a nice, smooth texture.
- Feel free to adjust the amount of cream and cheese for your preferred richness.
- Experiment with your favorite herbs and spices to customize the taste.
Recipe Variations
You can make this soup vegan by replacing heavy cream with coconut cream or cashew cream, and use plant-based cheese. Add grains like rice or quinoa for a heartier version. Experiment with different spices like thyme or rosemary for added flavor.
Frequently Asked Questions (FAQs)
Can I use frozen vegetables in the soup?
Yes, frozen vegetables work great in this recipe. They are convenient and can save you time in preparation.
How can I make the soup spicier?
To add some heat, include a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
Is this soup gluten-free?
Yes, this creamy vegetable soup is gluten-free as long as you use vegetable broth without added gluten. Always check labels to be safe.
Creamy Vegetable Soup
A warm and comforting soup made with a medley of fresh vegetables in a rich, creamy base.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups mixed vegetables (such as broccoli, cauliflower, and peas)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened. Stir in garlic and cook for an additional minute.
- Add the mixed vegetables and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until vegetables are tender.
- Using an immersion blender, blend the soup until smooth (or carefully transfer to a blender in batches).
- Stir in heavy cream and shredded cheese, and season with salt and pepper. Heat until warmed through.
- Serve hot, garnished with fresh herbs if desired.
Notes
Use fresh, seasonal vegetables for the best flavor. Adjust cream and cheese for desired richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
