Creamy Vegetable Soup (Printable)

Velvety smooth vegetable soup with fresh garden produce and creamy broth. Ready in 50 minutes.

# Ingredient List:

→ 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 & 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; sauté for 2–3 minutes until fragrant and translucent.
02 - Add carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in zucchini, broccoli, and cauliflower. Cook for another 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Return soup to low heat. Stir in milk and cream. Add thyme, oregano, pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.
07 - Taste and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd think, proving that impressive meals don't require hours at the stove.
  • The velvety texture happens naturally through blending, no fancy technique required—just a pot and a blender.
  • It's genuinely forgiving; you can swap vegetables based on what's in your crisper drawer and it always works.
02 -
  • Don't let the soup boil once you've added the cream or milk—it will break and separate, which I learned the hard way the first time I made this at full heat.
  • If your soup seems too thick after blending, thin it with a splash of broth rather than milk, which keeps the ratio of cream balanced and prevents it from tasting watered down.
03 -
  • Prep all your vegetables before you start cooking—once the onion hits the oil, things move quickly and you won't have time to chop while stirring.
  • If you're making this ahead, let it cool completely before refrigerating, and reheat gently on the stove rather than the microwave, which can cause the cream to separate.
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