Creamy Vegetable Soup is a comforting and versatile dish, perfect for a weeknight meal or a light lunch, offering a nourishing and delicious way to enjoy a variety of fresh vegetables. This recipe provides a straightforward method to achieve a wonderfully rich and satisfying soup that’s both budget-friendly and bursting with flavor.
Key Ingredients for Creamy Vegetable Soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound mixed vegetables (such as broccoli florets, cauliflower florets, peas, corn, zucchini, potatoes), cut into bite-sized pieces
- 4 cups vegetable broth
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese (optional, for added richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Creamy Vegetable Soup
Whip up a bowl of pure comfort with this remarkably easy Creamy Vegetable Soup. In under an hour, you can transform simple produce into a velvety smooth and incredibly satisfying meal. Its effortless preparation and rich, wholesome taste make it a go-to for any occasion, with its creamy texture providing a delightful indulgence. This delicious soup takes approximately 45 minutes from start to finish.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.
- Introduce the Vegetables and Broth: Add all the mixed vegetables and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Create the Creamy Texture: Once the vegetables are tender, carefully remove about 2 cups of the soup mixture (including some vegetables and broth) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a standard blender, ensure the lid is vented to allow steam to escape, or blend in batches.
- Combine and Enrich: Return the blended mixture to the pot (if using an immersion blender, you can skip this step). Stir in the heavy cream and grated Parmesan cheese (if using). Heat gently over low heat, stirring constantly, until the soup is heated through and slightly thickened. Do not boil after adding the cream.
- Season and Serve: Season the Creamy Vegetable Soup generously with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired.
Why You’ll Love This Creamy Vegetable Soup
You’ll adore this Creamy Vegetable Soup for its incredible velvety texture, a comforting hug in a bowl that’s so much more satisfying than a watery broth-based soup. It’s a fantastic way to save money, transforming everyday vegetables into a gourmet-feeling meal that’s significantly cheaper than dining out. The subtle herbaceous notes from the thyme and rosemary, combined with the optional richness of Parmesan, elevate it beyond your average vegetable soup, making it an instant favorite for busy weeknights or a cozy weekend treat.
Unlike a simple minestrone, this soup offers a luxurious creaminess that coats your palate without being heavy, making it perfect as a starter or a light main course. It’s quick, adaptable, and incredibly forgiving, meaning you can toss in whatever vegetables you have on hand. Ready to experience pure comfort? Give this delightful Creamy Vegetable Soup a try today!
Storing and Reheating Tips
Leftover Creamy Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. Avoid boiling the soup once it has been re-warmed, especially if you’ve added cream, as this can cause it to curdle. If the soup has thickened too much upon chilling, you can add a splash more vegetable broth or milk while reheating to achieve your desired consistency.
For longer storage, Creamy Vegetable Soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 2-3 months. When ready to serve, thaw the soup overnight in the refrigerator and then reheat as directed above. Alternatively, you can reheat from frozen by simmering it gently on the stovetop, stirring frequently, though this may take longer.
Final Thoughts
This Creamy Vegetable Soup is a testament to how simple ingredients can create something truly special and satisfying. It’s a nourishing bowl of goodness that’s incredibly easy to make, making it a perfect addition to your recipe repertoire. We encourage you to gather your favorite vegetables and give this comforting soup a try at home – we’re sure you’ll love it!
Creamy Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent.1 tablespoon olive oil, 1 large onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
- Add all the mixed vegetables and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.1 pound mixed vegetables, 4 cups vegetable broth
- Once the vegetables are tender, carefully remove about 2 cups of the soup mixture (including some vegetables and broth) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a standard blender, ensure the lid is vented to allow steam to escape, or blend in batches.
- Return the blended mixture to the pot (if using an immersion blender, you can skip this step). Stir in the heavy cream and grated Parmesan cheese (if using). Heat gently over low heat, stirring constantly, until the soup is heated through and slightly thickened. Do not boil after adding the cream.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Season the Creamy Vegetable Soup generously with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired.to taste salt and freshly ground black pepper, for garnish fresh parsley