Creamy Vegetable Soup
A comforting and creamy vegetable soup that is quick to prepare and perfect for chilly evenings or gatherings.
Ingredients
For the base
- 2 tablespoons olive oil For sautéing the veggies until they’re perfectly tender.
- 1 unit onion, diced This forms the aromatic base of our soup.
- 3 cloves garlic, minced The essential ingredient that elevates every dish.
- 2 units carrots, diced Adding sweetness and color to the mix.
- 2 ribs celery, diced For a touch of earthiness.
For the soup
- 2 cups broccoli florets Packed with nutrients and a beautiful pop of green.
- 1 medium potato, diced This gives the soup its creamy, comforting texture.
- 4 cups vegetable broth The savory foundation, adding depth to our flavors.
- 1 cup heavy cream Makes the soup ever so luxurious.
- Salt and pepper To taste.
- Fresh herbs (like thyme or parsley) For that final fresh touch!
Instructions
Preparation
- In a large pot over medium heat, add olive oil. As it warms, let its nourishing quality fill the room.
- Add the diced onion and let it sizzle for about 3-4 minutes until it becomes translucent.
- Toss in the minced garlic, and cook for about 1 minute before moving on.
- Mix in the carrots and celery. Sauté for another 5 minutes.
- Add broccoli and potato. Cook for another minute.
- Pour in vegetable broth and bring to a simmer.
- Let it simmer for 20-25 minutes, or until the potatoes and broccoli are tender—stir occasionally.
- Use an immersion blender to puree until smooth, leaving some chunks for texture if desired.
- Return to low heat and stir in the heavy cream, seasoning with salt and pepper to taste.
- Garnish with fresh herbs, and serve.
Notes
Feel free to substitute heavy cream with Greek yogurt. This soup keeps well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.