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
Notes
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.
