Description

Creamy vegetable soup is a warm and comforting dish that fuses vibrant vegetables with rich creaminess, perfect for chilly evenings. This delightful recipe captures the essence of cozy kitchen moments, offering a soothing meal that warms both the body and soul. Packed with nutrients from fresh veggies, it’s versatile enough to serve as a starter or main course. Whether you’re enjoying a quiet night in or hosting friends, this creamy vegetable soup is sure to please everyone at the table.

Ingredients

Scale

2 cups chopped carrots
1 cup chopped broccoli
2 cups diced potatoes (Russet or Yukon Gold)
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut milk for dairy-free)
Salt and pepper to taste

Instructions

Prepare your vegetables by washing, peeling, and chopping them into small pieces.
In a large pot over medium heat, add a splash of olive oil. Sauté the onions until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
Stir in chopped carrots and potatoes; cook for about 5 minutes before adding broccoli.
Pour in vegetable broth to cover all veggies completely. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes or until tender.
Use an immersion blender or regular blender to blend the soup until smooth and creamy. Add heavy cream while blending.
Season with salt and pepper to taste, serve in bowls garnished with extra broccoli florets.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 6g
Cholesterol: 50mg

Keywords: Customize by swapping in seasonal vegetables like spinach or zucchini. For added flavor, experiment with herbs such as thyme or basil.