Creamy Vegetable Soup (Printable Version)

Comforting velvety soup with fresh vegetables and nourishing 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 & 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

# Step-by-Step Guide:

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 3 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until all vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender until desired consistency is achieved.
06 - Return the pureed soup to low heat. Stir in milk and cream, incorporating thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently while stirring until warmed through; do not allow to boil.
07 - Taste and adjust salt and pepper as needed for flavor balance.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning a handful of humble vegetables into something that tastes like it simmered all day.
  • The blending trick makes it silky without requiring cream by the cupful, so it actually feels nourishing rather than heavy.
  • You can swap vegetables based on what's in your crisper drawer, making it endlessly forgiving and practical.
02 -
  • Don't skip the low-sodium broth—regular broth can make the finished soup taste like you're eating seasoning soup, which is not the vibe you're going for.
  • If you blend while the soup is still boiling hot, steam can escape violently from the blender lid, so let it cool for a few minutes first or blend in smaller batches.
03 -
  • If the soup breaks or looks grainy after adding the cream, don't panic—remove it from heat immediately, wait a minute, then whisk in a little cold milk to bring it back together.
  • Taste the soup before adding that pinch of nutmeg, and if you do use it, add it in tiny increments because it's bossy and can easily overwhelm everything else.
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