Creamy Vegetable Soup is a delightful dish that warms you from the inside out. It is packed with colorful vegetables that provide both nutrition and flavor. This soup makes a perfect meal for a chilly day or a comforting dinner. You can prepare it easily, making it suitable for cooks of all levels. A blend of fresh veggies cooked in a creamy broth creates a dreamy, rich texture that everyone will enjoy. Plus, it’s versatile and can be adjusted to your taste. You can even use whatever vegetables you have on hand. This soup is not only comforting but also a great way to get your daily servings of veggies.
Why You’ll Love This Creamy Vegetable Soup
You will love this Creamy Vegetable Soup for its rich and comforting taste. It is creamy, filling, and loaded with fresh vegetables, which makes it very healthy. The recipe is easy to follow, and you can have it on the table in no time. It’s perfect for family dinners or meal prep for the week. Also, the soup is customizable; you can add your favorite veggies or seasonings. Lastly, it’s a fantastic way to please both kids and adults alike, making it a hit for everyone.
How to Make Creamy Vegetable Soup
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Step-by-Step Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Stir in carrots, celery, zucchini, and bell pepper, cooking for about 5-7 minutes until softened.
- Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.
- Add the heavy cream and shredded cheese, stirring until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Creamy Vegetable Soup
Serve the Creamy Vegetable Soup hot in bowls. You can pair it with crusty bread or a side salad for a complete meal. It is also delicious with a sprinkle of extra cheese or fresh herbs on top for added flavor.
How to Store Creamy Vegetable Soup
To store leftover soup, let it cool completely. Then, transfer it to an airtight container and place it in the fridge. The soup will stay fresh for up to 3-4 days. You can also freeze it for longer storage. Just make sure to leave space at the top of the container because the soup may expand while freezing.
Tips for the Best Creamy Vegetable Soup
Use fresh, seasonal vegetables for the best flavor and nutrition. You can also blend part of the soup for a creamier texture if you like. For added taste, try including herbs like thyme or basil. Taste the soup before serving to adjust the seasoning to your preference.
Recipe Variations
Feel free to customize this soup! You can add potatoes, spinach, or even legumes like beans or lentils for added protein. For a spicy kick, add some red pepper flakes or diced jalapeños.
Frequently Asked Questions (FAQs)
Can I use frozen vegetables?
Yes, frozen vegetables work well in this soup. Just make sure to thaw them before adding them to the pot.
Is there a dairy-free option for this recipe?
Yes! You can substitute coconut milk or a plant-based cream for the heavy cream and use dairy-free cheese.
How can I make this soup thicker?
To thicken the soup, you can blend a portion of it with an immersion blender or add a thickener like cornstarch mixed with water.
Creamy Vegetable Soup
A comforting and creamy vegetable soup packed with fresh veggies, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Stir in carrots, celery, zucchini, and bell pepper, cooking for about 5-7 minutes until softened.
- Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.
- Add the heavy cream and shredded cheese, stirring until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a creamier texture, blend a portion of the soup or add herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 50mg
