Description
Cream of Vegetable Soup is a comforting and creamy dish that warms the soul on chilly days. This delightful soup combines a medley of vibrant vegetables with rich cream, creating a flavor-packed experience in every spoonful. Easy to prepare and versatile enough for any occasion, it’s perfect for cozy dinners or gatherings with friends. Indulge in this nostalgic recipe that evokes warmth and happiness with each bite.
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 2 cups potatoes, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (thyme or basil) for garnish
Instructions
- Prepare the vegetables: Wash and chop the carrots, celery, potatoes, onions, and garlic into small pieces.
- Sauté the base: In a large pot over medium heat, add a splash of olive oil. Sauté onions and garlic until fragrant (about 2 minutes).
- Add vegetables: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes until slightly softened.
- Pour in broth: Add vegetable broth and bring to a boil. Lower heat and let simmer for 20 minutes until veggies are tender.
- Blend: Using an immersion blender or regular blender (in batches), puree the soup until smooth.
- Finish with cream: Stir in heavy cream and adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For extra richness, blend in an extra potato along with the other vegetables. Feel free to substitute vegetables based on your preference; zucchini or spinach work well too. Store leftovers in an airtight container for up to three days or freeze for up to three months.