Creamy Vegetable Soup (Printer-friendly)
A velvety, comforting blended soup packed with fresh vegetables, perfect for warming up on chilly days.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium russet potato, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets
→ Liquids
10 - 4 cups vegetable broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
→ Seasonings
13 - 1 teaspoon kosher salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon ground nutmeg
→ Garnish
17 - 2 tablespoons fresh flat-leaf parsley, chopped
18 - Croutons, for serving
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and minced garlic. Sauté for 3 minutes, stirring frequently, until the onion is translucent and fragrant.
02 - Add the sliced carrots, diced celery, diced potato, diced zucchini, cauliflower florets, and broccoli florets to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes or until all vegetables are fork-tender.
04 - Using an immersion blender directly in the pot, purée the soup until completely smooth and velvety. Alternatively, transfer the mixture in batches to a countertop blender and blend until silky.
05 - Stir in the whole milk, heavy cream, salt, black pepper, dried thyme, and ground nutmeg. Simmer gently over low heat for 5 minutes, stirring often to prevent scorching. Do not allow the soup to boil after adding the dairy.
06 - Taste the soup and adjust the salt and pepper as needed to balance the flavors.
07 - Ladle the hot soup into individual bowls. Garnish with chopped fresh parsley and a scattering of croutons. Serve immediately.
# Expert Tips:
01 -
- It turns whatever vegetables are languishing in your fridge into something luxurious and comforting.
- The creaminess comes from blending the vegetables themselves so it feels indulgent without being heavy.
02 -
- Never let the soup boil after adding cream or it will curdle and look broken instead of silky.
- The potato is doing the heavy lifting for texture so dont be tempted to leave it out.
03 -
- A tiny pinch of nutmeg goes a long way so measure it carefully and never add more than a quarter teaspoon.
- Roasting the vegetables for ten minutes before simmering adds a deeper caramelized flavor that is absolutely worth the extra step.