Cream of Vegetable Soup

Cream of Vegetable Soup is a comforting and versatile dish perfect for any meal, offering a nourishing way to enjoy a medley of fresh vegetables in a velvety smooth broth. This simple, yet incredibly satisfying recipe is your go-to for a quick, healthy, and budget-friendly meal solution.

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Prep Time 15

Cook Time 30

Simmering Time 25

Total Time 45

Servings: 4 cups

Course: Soup

Cuisine: Vegetarian

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups mixed vegetables (e.g., carrots, celery, potatoes, peas, broccoli florets, cauliflower florets – fresh or frozen)
4 cups vegetable broth (low sodium preferred)
1 cup milk (dairy or non-dairy like almond or oat milk)
1/4 cup heavy cream (optional, for extra richness)
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Fresh parsley or chives, for garnish (optional)

Equipment

Large pot or Dutch oven
Blender (countertop or immersion)

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced
Add your chopped mixed vegetables to the pot. If using frozen vegetables, you can add them directly without thawing. Pour in the vegetable broth, ensuring the vegetables are mostly submerged.
4 cups mixed vegetables (e.g., carrots, celery, potatoes, peas, broccoli florets, cauliflower florets – fresh or frozen), 4 cups vegetable broth (low sodium preferred)
Stir in the dried thyme, salt, and black pepper. 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 when pierced with a fork.
1 teaspoon dried thyme, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
Once the vegetables are tender, carefully transfer the soup to a blender. You can do this in batches if your blender is small. Alternatively, use an immersion blender directly in the pot. Blend until the soup reaches your desired level of smoothness. If you prefer a chunkier soup, blend only half of it and return the pureed portion to the pot with the remaining vegetables.
Return the blended soup to the pot (if using a countertop blender). Stir in the milk, and if using, the heavy cream. Heat the soup gently over low heat for another 5 minutes, stirring occasionally. Do not boil after adding the milk and cream, as it can cause it to curdle.
1 cup milk (dairy or non-dairy like almond or oat milk), 1/4 cup heavy cream (optional, for extra richness)
Taste the soup and adjust seasoning with additional salt and pepper if needed.
1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
Ladle the hot Cream of Vegetable Soup into bowls. Garnish with fresh parsley or chives, if desired.
Fresh parsley or chives, for garnish (optional)

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding a splash of milk or broth if too thick. Avoid boiling.