Why Make This Recipe
Creamy Vegetable Soup is not only delicious but also a great way to enjoy a variety of vegetables. It is comforting and can be made quickly, perfect for busy days. This soup is rich and satisfying, making it ideal for a family meal or a cozy dinner. Plus, you can use any vegetables you have at home, making it versatile and flexible.
How to Make Creamy Vegetable Soup
Ingredients:
- 2 cups mixed vegetables (carrots, broccoli, cauliflower)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until softened.
- Stir in the mixed vegetables and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Cook until the vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in the heavy cream and cheese, and continue cooking until the cheese has melted.
- Season with salt and pepper to taste, then serve warm.
How to Serve Creamy Vegetable Soup
Serve Creamy Vegetable Soup warm in bowls. You can top it with a sprinkle of cheese or some croutons for added texture. It goes well with a slice of crusty bread or a fresh salad on the side.
How to Store Creamy Vegetable Soup
To store Creamy Vegetable Soup, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months.
Tips to Make Creamy Vegetable Soup
- For a thicker soup, use more vegetables or reduce the amount of broth.
- Feel free to experiment with different vegetables like spinach, zucchini, or bell peppers.
- Add herbs like thyme or basil for extra flavor.
Variation
You can make this soup vegan by replacing heavy cream with coconut milk and using a non-dairy cheese. This change keeps the creaminess while catering to different dietary needs.
FAQs
Can I use frozen vegetables for this soup?
Yes, frozen vegetables work well in this recipe. Just add them straight to the pot without the need to thaw.
Is it okay to use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer. It will change the flavor slightly but will still be delicious.
Can I make this soup ahead of time?
Absolutely! You can make the soup ahead of time and reheat it when you are ready to serve. Just remember to store it properly.
Creamy Vegetable Soup
Equipment
- large pot
- whisk
Ingredients
Main Ingredients
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 2 medium potatoes peeled and diced
- 1 medium onion diced
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley chopped for garnish
Instructions
Instructions
- In a large pot, melt butter over medium heat, then add diced carrots, celery, and onion, cooking for 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute to create a roux.
- Gradually whisk in vegetable broth, then add diced potatoes, bringing the soup to a boil before reducing heat and simmering for 15-20 minutes until vegetables are tender.
- Pour in milk, season with salt and pepper, and heat through without boiling.
- Garnish with fresh parsley before serving.