The Creamiest Vegetable Soup 🥕🍅🥦

This Creamiest Vegetable Soup is a comforting, rich, and healthy dish packed with nutrient-rich vegetables and a silky smooth texture. It’s perfect for a cozy meal on a cold day and can easily be made dairy-free or vegan!

Ingredients:

  • 2 tbsp olive oil (or butter)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup cauliflower florets (fresh or frozen)
  • 1 cup broccoli florets (fresh or frozen)
  • 2 medium potatoes, peeled and diced (or 1 medium sweet potato for a lower-carb version)
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream (or coconut milk for dairy-free/vegan)
  • 1/4 cup grated Parmesan cheese (optional for extra creaminess)
  • Fresh parsley or basil for garnish (optional)

Instructions:

  1. Sauté the Vegetables:
    In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes, or until softened and fragrant.
  2. Add the Remaining Vegetables:
    Add the diced carrots, celery, zucchini, cauliflower, broccoli, and potatoes (or sweet potatoes) to the pot. Stir to combine and cook for another 5-7 minutes, letting the vegetables soften slightly.
  3. Simmer the Soup:
    Pour in the vegetable broth (or chicken broth) and diced tomatoes (if using). Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
  4. Blend the Soup:
    Once the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending in batches for safety.
  5. Add the Cream:
    After the soup is blended, stir in the heavy cream (or coconut milk for a dairy-free version) and the grated Parmesan cheese (if using). Stir well and cook for an additional 3-5 minutes to heat
  6. everything through.
  1. Taste and Adjust:
    Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
  2. Serve:
    Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or basil. Serve hot.

Tips:

  • For a thicker soup, you can add more potatoes or cauliflower, or you can blend some of the soup in batches and leave the rest chunky for texture.
  • To make this soup vegan, use coconut milk or almond milk in place of the heavy cream and skip the Parmesan cheese.
  • You can store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.

This Creamiest Vegetable Soup is a healthy and indulgent way to enjoy a variety of veggies, perfect for anyone looking for a filling and delicious meal. Enjoy the rich, velvety texture and the blend of flavors in every spoonful! 🍲🥕