Creamy Vegetable Soup Recipe
Servings: 6-8
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Total Time: 45-55 minutes
Ingredients:
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 stalk celery, diced
- 1 medium zucchini, diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup frozen peas
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup heavy cream or half-and-half (for a lighter version, you can use milk or a dairy-free substitute)
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg (optional, for a warm, earthy flavor)
- 1/4 cup fresh parsley or chives, chopped (for garnish)
- Crusty bread or croutons (for serving)
Directions:
1. Prepare the Vegetables
Start by preparing all the vegetables to streamline the cooking process. Peel and dice the carrots, potatoes, celery, and zucchini. Chop the broccoli and cauliflower into small, bite-sized florets. Mince the garlic and finely chop the onion.
2. Sauté the Base
In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Once the butter is melted, add the chopped onion, garlic, and celery. Sauté for 4-5 minutes until the onion becomes soft and translucent, stirring occasionally to prevent burning. The garlic will release its aroma, adding depth to the soup.
3. Add the Root Vegetables
Next, add the diced carrots and potatoes to the pot. These starchy vegetables need a bit more time to cook, so they go in before the other ingredients. Stir the mixture and cook for another 3-4 minutes, letting the flavors meld.
4. Add the Flour for Thickening
Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. This step is crucial because the flour helps thicken the soup, giving it that creamy texture. Let it cook for 1-2 minutes to eliminate the raw flour taste.
5. Pour in the Broth
Slowly pour in the vegetable broth, stirring constantly to avoid lumps from forming. The broth adds flavor and creates the soup base. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Let the soup cook for about 10-12 minutes, or until the carrots and potatoes start to soften.
6. Add the Remaining Vegetables
Add the zucchini, broccoli, cauliflower, and peas to the pot. These vegetables cook faster than the root vegetables, so they go in later. Stir to combine, then add the thyme (or Italian seasoning), paprika, and nutmeg (if using). Season with salt and pepper to taste. Cover the pot and let everything simmer for another 10-12 minutes, or until all the vegetables are tender but still hold their shape.
7. Blend the Soup
Once the vegetables are cooked, it’s time to blend part of the soup to achieve a creamy texture. You can do this in one of two ways:
- Immersion Blender: If you have an immersion blender, blend the soup directly in the pot until smooth and creamy. You can blend the entire batch or leave some vegetables whole for texture.
- Blender Method: If you’re using a traditional blender, carefully ladle half of the soup into the blender (in batches, if necessary). Be sure to let the steam escape by leaving the lid slightly ajar. Blend until smooth, then return it to the pot.
8. Add the Cream
With the soup blended to your desired consistency, stir in the heavy cream or half-and-half. This will add richness and silkiness to the soup. Bring the soup back to a gentle simmer, stirring occasionally, for about 5 minutes. Taste and adjust the seasoning with more salt, pepper, or spices if needed.
9. Serve
Once the soup has thickened and is rich and creamy, remove it from heat. Ladle the soup into bowls, and garnish each serving with freshly chopped parsley or chives. Serve with crusty bread or croutons for a delightful crunch alongside the velvety soup.
Customization and Tips:
- Vegetable Variations: Feel free to swap out any vegetables for your favorites or whatever you have on hand. Sweet potatoes, spinach, bell peppers, or corn are great additions.
- Vegan Option: For a vegan version, use olive oil or dairy-free butter. Substitute the cream with coconut milk, cashew cream, or any plant-based milk. Make sure to use vegetable broth.
- Make-Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up.
- Freezing Instructions: To freeze, omit the cream when making the soup. Cool the soup completely, transfer it to airtight containers, and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and reheat on the stove. Stir in the cream once it’s warmed.
Nutritional Information (per serving):
- Calories: 250-300 (depending on ingredients)
- Protein: 6g
- Carbs: 25g
- Fat: 14g
- Fiber: 5g
This creamy vegetable soup is perfect for cozy dinners or meal prep, offering a balance of nutrition, warmth, and comfort. Customize the recipe to fit your dietary needs and enjoy the rich flavors and smooth texture any time of the year!
