Creamy Vegetable Soup (Printable)

Velvety soup with fresh vegetables, carrots, broccoli, and cauliflower in a rich, comforting broth.

# What You'll 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 and 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and diced potato to the pot. Cook for 5 minutes while stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 3 minutes.
04 - Pour in vegetable broth and bring to a boil over high heat. Reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Using an immersion blender, puree the soup until smooth, or transfer in batches to a countertop blender for processing.
06 - Return the blended soup to low heat. Stir in milk and cream, then add thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently while stirring until warmed through, avoiding a boil.
07 - Taste the soup and adjust seasonings as desired for optimal flavor balance.
08 - Ladle soup into serving bowls, garnish with fresh parsley, and serve while hot.

# Chef’s Tips:

01 -
  • It comes together faster than you'd expect, leaving you time to actually sit down and enjoy it instead of being stuck at the stove.
  • The blending trick transforms humble vegetables into something silky without any cream cheese or complicated techniques.
  • You can swap nearly every vegetable and nobody will notice—it's forgiving in the best way.
02 -
  • Don't boil the soup after adding cream, or it'll break and separate—low and gentle heat is your friend once the dairy goes in.
  • If your soup seems too thick, thin it with more broth or milk instead of water, which keeps the flavor from diluting.
03 -
  • Roasting your vegetables for 10 minutes at 400°F before adding them to the pot deepens the flavor—it's an extra step that absolutely changes the game.
  • If you want a chunkier texture without starting over, blend only half the soup and stir it back into the unblended half for a rustic hybrid version.
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