Creamy Vegetable Soup (Print Version)
A velvety blend of seasonal vegetables in a rich, creamy broth perfect for warming meals.
# Ingredient List:
→ Vegetables and Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup cauliflower florets
09 - 1 cup broccoli florets
→ Liquids
10 - 4 cups vegetable broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
→ Seasonings
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon ground nutmeg
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Croutons, for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
02 - Add the carrots, celery, potato, zucchini, cauliflower florets, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally to coat the vegetables evenly in oil.
03 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 15 minutes until all vegetables are fork-tender.
04 - Using an immersion blender directly in the pot, purée the soup until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until silky.
05 - Return the puréed soup to the pot if using a countertop blender. Stir in the whole milk and heavy cream, then season with salt, black pepper, dried thyme, and ground nutmeg. Simmer gently for 5 minutes, stirring frequently. Do not allow the soup to boil.
06 - Taste the soup and adjust salt and pepper as needed to suit your preference.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and croutons if desired, and serve immediately.
# Expert Advice:
01 -
- It transforms whatever sad vegetables are lingering in your crisper into something genuinely luxurious.
- The nutmeg might sound odd in a vegetable soup but trust me, it is the quiet hero that makes people ask what your secret is.
02 -
- Do not let the soup boil after adding the cream or it will break and look curdled instead of velvety.
- If the soup seems too thick after blending, loosen it with a splash of extra broth rather than more milk.
03 -
- Dice all your vegetables roughly the same size so they cook evenly and nothing ends up chunky while the rest is mushy.
- Toast a pinch of extra nutmeg in the oil before adding the onion for a deeper, warmer spice note throughout the whole pot.