Creamy Vegetable Soup (Printable)

Velvety soup with fresh vegetables in a rich, creamy broth. Perfect comfort food ready in under an hour.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 stalks celery, chopped
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, chopped
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets

→ Broth & Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for another 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Return the soup to low heat. Stir in milk and cream. Add dried thyme, dried oregano, ground black pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.
07 - Taste and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinners actually feel achievable instead of like another task on your list.
  • The vegetables soften into a silky, naturally sweet broth that tastes far more luxurious than the effort requires.
  • You can swap vegetables based on what's in your kitchen, making it endlessly adaptable to your mood and pantry.
02 -
  • Don't boil the soup after you add the cream and milk, as high heat will cause them to separate and lose that silky texture you worked for.
  • An immersion blender is genuinely worth the counter space if you make soups often, as it's faster and somehow more satisfying than transferring everything to a blender in batches.
03 -
  • Don't rush the initial sautéing of onions and garlic, as those few minutes build the foundation for the entire pot.
  • Invest in a vegetable broth you actually enjoy drinking straight, as it becomes the soul of this soup and there's nowhere for mediocre broth to hide.
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