Creamy Vegetable Soup is a warm and comforting dish that is perfect for any time of the year. With a blend of fresh vegetables and a rich, creamy base, this soup is both delicious and nutritious. It’s easy to make and can be tailored to use whatever vegetables you have on hand. Whether you need a quick lunch or a cozy dinner, this soup is sure to satisfy.
Why make this recipe
Making Creamy Vegetable Soup is not only simple but also a great way to incorporate more vegetables into your diet. It’s a versatile recipe that you can customize based on your taste preferences. Plus, it’s a fantastic choice for meal prep. You can make a large pot and enjoy it throughout the week. This soup is hearty, filling, and perfect for those chilly days when you need something warm and soothing.
How to prepare Creamy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups mixed vegetables (carrots, celery, bell peppers, etc.)
- 1 potato, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the mixed vegetables and diced potato, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes or until the vegetables are tender.
- Stir in the cream or coconut milk, then season with salt and pepper.
- Blend the soup with an immersion blender for a creamier texture if desired.
- Serve hot, garnished with fresh herbs if using.
How to serve Creamy Vegetable Soup
Serve your Creamy Vegetable Soup hot in bowls. You can garnish it with fresh herbs like parsley or basil for added flavor and color. Pair it with some crusty bread or a side salad to make a complete meal. This soup is perfect as a starter or a light main dish.
How to store Creamy Vegetable Soup
To store Creamy Vegetable Soup, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 4 days. If you want to keep it longer, consider freezing it. Pour the cooled soup into freezer-safe containers, and it can last for up to 3 months. Just remember to leave some space at the top of the container for expansion.
Tips to make Creamy Vegetable Soup perfectly
- Use seasonal vegetables for the best flavor and nutrition.
- For extra creaminess, try adding more cream or use a non-dairy alternative like cashew cream.
- If you prefer a thicker soup, blend more of the soup and leave some chunky pieces for texture.
- Always taste and adjust your seasonings. A little extra salt or pepper can make a big difference.
Variations
- Add protein: Include cooked beans, lentils, or shredded chicken for added protein.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different bases: Swap out the heavy cream for Greek yogurt for a tangy twist.
FAQ
Q: Can I use frozen vegetables?
A: Yes! Frozen mixed vegetables work great in this recipe. Just add them directly to the pot.
Q: How can I make this soup vegan?
A: Simply use coconut milk instead of heavy cream and ensure that your vegetable broth is vegan.
Q: How do I know if the vegetables are properly cooked?
A: The vegetables should be tender when pierced with a fork, usually after about 20 minutes of simmering.
Enjoy your delicious homemade Creamy Vegetable Soup!
Creamy Vegetable Soup
A warm and comforting soup made with a blend of fresh vegetables and a rich, creamy base. Perfect for any time of the year!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups mixed vegetables (carrots, celery, bell peppers, etc.)
- 1 potato, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the mixed vegetables and diced potato, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes or until the vegetables are tender.
- Stir in the cream or coconut milk, then season with salt and pepper.
- Blend the soup with an immersion blender for a creamier texture if desired.
- Serve hot, garnished with fresh herbs if using.
Notes
Use seasonal vegetables for the best flavor and nutrition. For a vegan option, substitute coconut milk for heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg
Keywords: soup, creamy, vegetable, healthy, easy recipe