Go Back

Creamy Vegetable Soup

A comforting and creamy vegetable soup that's quick and easy to make, perfect for cozy evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (carrots, celery, potatoes, etc.) Use a combination of seasonal vegetables for added flavor.
  • 1 cup vegetable broth
  • 1 cup heavy cream or coconut milk Substitute for a dairy-free option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 1 tablespoon olive oil for sautéing

Method
 

Preparation
  1. Wash and chop your mixed vegetables.
Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until translucent and fragrant.
  2. Add the mixed vegetables to the pot, sautéing for another 5-7 minutes while stirring frequently.
  3. Pour in the vegetable broth and bring to a gentle boil. Lower the heat and let it simmer for about 10 minutes until the vegetables are tender.
  4. Stir in the heavy cream or coconut milk, adding salt and pepper to taste. Heat through for 2-3 minutes.
  5. Use an immersion blender to blend the soup to your desired smoothness or transfer to a traditional blender and blend in batches.
Serving
  1. Ladle the soup into bowls and add your favorite toppings like fresh herbs, Greek yogurt, or croutons.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, cool completely and transfer to freezer-safe containers. Reheat gently on the stove, adding a splash of broth or cream if needed.