Why Make This Recipe
Creamy Vegetable Soup is a comforting dish that is perfect for chilly days. It warms you up and makes you feel good inside. This soup is not only delicious but also packed with nutrients from various fresh vegetables. It’s easy to prepare and can be made in a short time, making it a great choice for busy weeknights.
How to Make Creamy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen or fresh mixed vegetables (e.g., peas, corn, green beans)
Directions:
- Heat the olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
- Add carrots, celery, and potatoes; cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Stir in the heavy cream, thyme, salt, and pepper.
- Add mixed vegetables and cook for an additional 5 minutes.
- Serve hot.
How to Serve Creamy Vegetable Soup
Serve the creamy vegetable soup in bowls. You can add some fresh herbs on top for extra flavor. It goes well with crusty bread or a salad on the side.
How to Store Creamy Vegetable Soup
You can store any leftover soup in an airtight container in the fridge. It will last for about 3-4 days. To reheat, simply warm it on the stove or in the microwave. If the soup thickens too much, add a little water or broth to loosen it.
Tips to Make Creamy Vegetable Soup
- Feel free to change the vegetables based on what you have at home.
- For a lighter version, you can use milk instead of heavy cream.
- Don’t forget to taste the soup as you go. Adjust the salt and pepper to your liking.
Variation
You can add different seasonings or spices, like paprika or bay leaves, for added flavor. If you want a bit more protein, consider adding some cooked chicken or white beans.
FAQs
Can I freeze Creamy Vegetable Soup?
Yes, you can freeze the soup! Just make sure it cools down first, then store it in freezer-safe containers. It will last for about 2-3 months in the freezer.
Can I use low-fat cream instead of heavy cream?
Yes, you can use low-fat cream or even a dairy-free alternative to make the soup lighter.
How do I make this soup vegan?
To make it vegan, simply replace heavy cream with coconut milk or a vegan cream. Use vegetable broth and ensure the mixed vegetables are also vegan-friendly.
Creamy Vegetable Soup
Equipment
- large pot or Dutch oven
- knife
- cutting board
- whisk
Ingredients
Main Ingredients
- 2 _ carrots
- 2 _ celery stalks
- 3 _ potatoes
- 1 _ onion
- 2 _ garlic cloves
- 6 cups vegetable broth
- 1 cup milk
- 0.5 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley for garnish
Instructions
Preparation
- Chop carrots, celery, potatoes, and onion into small pieces. Mince the garlic.
- In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Cooking
- Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
- Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring to a simmer, then add the chopped potatoes. Reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- Once potatoes are tender, stir in the milk and heavy cream. Heat through for 3-5 minutes, but do not boil. Season with salt and pepper to taste. Garnish with fresh parsley before serving.