Creamy Vegetable Soup
A comforting and heartwarming soup packed with vibrant vegetables and luscious cream, perfect for chilly evenings or a quick weeknight meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 4 cups vegetable broth Ensure gluten-free if necessary.
- 2 cups heavy cream Can substitute with coconut milk for a lighter version.
- 2 cups mixed vegetables (e.g., broccoli, peas, corn) Feel free to mix and match vegetables.
Finishing Ingredients
- 1 cup shredded cheese (e.g., cheddar) Optional, can omit for a vegan version.
- to taste salt and pepper
- to taste Fresh herbs for garnish (e.g., parsley, thyme)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once sizzling, add the chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant.
- Toss in the sliced carrots and celery; cook for another 5 minutes until they soften slightly.
- Pour in the vegetable broth and raise the heat to bring it to a boil.
- Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Stir in your mixed vegetables and heavy cream. Cook for another 5-7 minutes until everything is warmed through.
- Gradually add the shredded cheese, stirring until it melts into the creamy base.
- Season with salt and pepper to taste, adjusting according to your preference.
- Finish with a sprinkle of fresh herbs before serving to add a burst of freshness.
Notes
This soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh garden salad. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.