It’s funny how certain smells can instantly transport you back to a specific time and place. For me, the aroma of simmering vegetables always takes me back to my childhood kitchen, where my mom would be stirring a big pot of soup on the stove. It was a weekly ritual, especially during the colder months.
I remember standing on a stool, trying to sneak a taste while she wasn’t looking, and always burning my tongue! But it was worth it for that first spoonful of warm, comforting goodness. This creamy vegetable soup is my attempt to recreate that feeling.
Now, as a busy adult, I don’t always have hours to spend in the kitchen. But this recipe is surprisingly quick and easy, perfect for a weeknight meal. It’s also a great way to use up any leftover vegetables I have in the fridge. If you’re looking for another easy weeknight meal, check out this scotcharoo popcorn recipe.
## Why you’ll love this Creamy Vegetable Soup
* This creamy vegetable soup is incredibly comforting and satisfying, perfect for a chilly evening.
* It’s packed with nutrients from all the fresh vegetables, making it a healthy and delicious meal.
* The recipe is easy to customize with your favorite vegetables or whatever you have on hand.
* It’s a great way to sneak in extra veggies for picky eaters.
* This soup freezes well, so you can make a big batch and enjoy it later.
* The smooth and creamy texture is simply irresistible, making it a family favorite.
## Ingredients
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 6 cups vegetable broth
* 1 russet potato, peeled and cubed
* 1 cup chopped broccoli florets
* 1 cup chopped cauliflower florets
* 1/2 cup frozen peas
* 1/2 cup heavy cream
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Fresh parsley, chopped (for garnish)
## Directions
Step 1
Creamy vegetable soup makes every moment feel sunny. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. This is the base of your soup, so don’t rush this step!
Step 2
Add garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 3
Pour in vegetable broth and add potato, broccoli, and cauliflower. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender. The potatoes will help thicken the soup.
Step 4
Stir in frozen peas, heavy cream, thyme, salt, and pepper. Heat through for a few minutes, but do not boil. Boiling after adding the cream can cause it to curdle.
Step 5
Remove from heat and let cool slightly. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend in batches. Be very careful when blending hot liquids!
Step 6
Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot. A little extra salt or pepper can really enhance the flavor.
## Variations, pairings, and serving ideas
Variations
This creamy vegetable soup is incredibly versatile. Feel free to swap out vegetables based on what you have on hand or what’s in season. Zucchini, spinach, or bell peppers would all be delicious additions.
For a richer flavor, try roasting the vegetables before adding them to the soup. Roasting brings out their natural sweetness and adds a depth of flavor that simmering alone can’t achieve. Simply toss the vegetables with olive oil and roast at 400°F (200°C) for 20-25 minutes before adding them to the pot.
If you’re looking for a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream. Coconut milk will add a subtle sweetness, while cashew cream will provide a similar richness to heavy cream. Both are great options!
Pairings
This soup is delicious on its own, but it’s even better when paired with a complementary dish. A grilled cheese sandwich is a classic combination, offering a comforting and satisfying meal. The warm, cheesy bread is the perfect accompaniment to the creamy soup.
For a lighter option, try serving the soup with a side salad. A simple green salad with a vinaigrette dressing will provide a refreshing contrast to the rich soup. The acidity of the dressing will also help balance the flavors.
Crusty bread is always a welcome addition to any soup. Use it to soak up every last drop of the creamy broth. A slice of toasted sourdough or a crusty baguette would be perfect.
Serving ideas
Garnish the soup with fresh parsley for a pop of color and freshness. A sprinkle of chopped herbs adds visual appeal and enhances the aroma of the soup. You can also add a swirl of cream or a drizzle of olive oil for extra richness.
Serve the soup in warm bowls to keep it at the perfect temperature. A warm bowl will also help to enhance the comforting feeling of the soup. Consider preheating the bowls in the oven or microwave.
For a more elegant presentation, serve the soup in individual ramekins. This is a great option for dinner parties or special occasions. You can also add a dollop of sour cream or a sprinkle of croutons for extra flavor and texture.
## Storage and make-ahead tips
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the soup cool completely before refrigerating it. This will help prevent bacterial growth.
You can also freeze the soup for up to 2 months. Store it in freezer-safe containers or bags, leaving some room for expansion. Thaw the soup in the refrigerator overnight before reheating.
Reheat the soup gently on the stovetop or in the microwave. If reheating on the stovetop, stir occasionally to prevent sticking. If reheating in the microwave, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between.
Make-ahead
This soup can be made ahead of time and stored in the refrigerator for a day or two. This is a great option for busy weeknights. The flavors will actually meld together and deepen over time.
You can also chop the vegetables ahead of time and store them in the refrigerator. This will save you time on the day you plan to make the soup. Store the chopped vegetables in airtight containers to prevent them from drying out.
For a complete meal prep option, divide the soup into individual portions and store them in the refrigerator or freezer. This makes it easy to grab a quick and healthy lunch or dinner. Simply reheat and enjoy!
## Common mistakes when making Creamy Vegetable Soup
* **Burning the garlic:** Garlic burns easily and can become bitter, ruining the flavor of the soup. Sauté it briefly and keep a close eye on it.
* **Boiling the soup after adding the cream:** Boiling can cause the cream to curdle. Heat the soup gently after adding the cream, but do not boil.
* **Not seasoning properly:** Salt and pepper are essential for enhancing the flavor of the soup. Taste and adjust seasoning as needed.
* **Over-blending the soup:** Over-blending can make the soup gummy. Blend until smooth, but avoid over-processing.
* **Using too much liquid:** If the soup is too thin, simmer it uncovered to allow some of the liquid to evaporate.
## Final notes
This creamy vegetable soup is a simple and satisfying meal that’s perfect for any occasion. It’s a great way to use up leftover vegetables and enjoy a healthy and delicious dish. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version!
I hope you enjoy making and eating this soup as much as I do. It’s a recipe that’s close to my heart, and I’m happy to share it with you. Happy cooking!
## Loved this Creamy Vegetable Soup? Try these next
* Scotcharoo Popcorn Recipe
* Coconut Snowball Cake Recipe
* Cinnamon Rock Candy Recipe
* Key West Grilled Chicken
* Baked Italian Sub
Creamy Vegetable Soup
A comforting and flavorful creamy vegetable soup, perfect for a chilly day. Packed with nutrients and easy to make!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 russet potato, peeled and cubed
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Pour in vegetable broth and add potato, broccoli, and cauliflower. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Stir in frozen peas, heavy cream, thyme, salt, and pepper. Heat through for a few minutes, but do not boil.
- Remove from heat and let cool slightly. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
- Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Reheat gently on the stovetop or in the microwave. You can add other vegetables such as zucchini, spinach, or bell peppers to customize the soup to your liking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg