Creamy Vegetable Soup (Printable)

Comforting velvety soup with fresh vegetables in a rich, flavorful 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 or to taste
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# How To Make:

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 potato to the pot. Cook for 5 minutes, 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. 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. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Return the soup to low heat. Stir in milk and cream until fully incorporated.
07 - Add dried thyme, dried oregano, ground black pepper, salt, and optional nutmeg. Heat gently while stirring until warmed through; do not allow the soup to boil.
08 - Taste the soup and adjust seasonings as desired. Ladle into serving bowls, garnish with fresh parsley, and serve hot.

# Top Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • One pot, minimal cleanup, and somehow it makes your whole kitchen smell like home.
  • Works beautifully whether you're cooking for yourself or feeding a crowd.
02 -
  • Never let the milk and cream mixture boil or they'll break and taste curdled—low heat is your friend in the final steps.
  • The soup thickens slightly as it cools, so it should be a bit looser than you think when you're tasting it hot.
  • If you use a regular blender instead of an immersion blender, don't fill it past halfway or hot liquid will explode everywhere—learned that one the hard way.
03 -
  • Cut your vegetables into roughly the same size so they cook evenly and blend together smoothly.
  • Don't be shy with the fresh parsley at the end—it's the final note that makes people remember this soup and ask for the recipe.
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