Cream of Vegetable Soup is a cozy, comforting dish perfect for chilly days or anytime you crave a bowl of warmth packed with nutrients. This velvety soup blends a medley of seasonal vegetables—carrots, celery, potatoes, and more—creating a harmonious, flavorful base enriched with cream for extra smoothness. The beauty of this soup lies in its versatility; you can use whatever vegetables you have on hand, making it an adaptable option for any season. It’s easy to prepare, full of flavor, and can be enjoyed on its own or with crusty bread for a satisfying, wholesome meal.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper, to taste
- Fresh herbs for garnish (such as parsley, chives, or thyme)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until the onion is translucent and fragrant.
- Add Vegetables: Stir in the carrots, celery, potatoes, zucchini, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to a simmer. Let the soup cook for 20–25 minutes or until the vegetables are tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender. Blend until you reach a creamy consistency.
- Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently for another 5 minutes, but avoid boiling to keep the cream from curdling.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs. Serve hot with crusty bread or crackers.
