Description
This creamy vegetable soup is a comforting and delicious meal perfect for any season. Made with a medley of fresh vegetables, fragrant herbs, and finished with rich heavy cream, it offers a smooth and velvety texture while packing a nutritious punch. Easy to prepare on the stovetop, this recipe serves eight and makes a wonderful lunch or dinner option.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and halved
- 1 cup broccoli florets
- 1 cup potatoes, peeled and diced
Herbs & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the vegetables: Chop onion, carrots, and celery into 1/2-inch pieces. Mince garlic. Trim and halve green beans (or cut into thirds if large). Cut broccoli into bite-sized florets. Peel and dice potatoes into 1/2-inch cubes to ensure even cooking.
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook while stirring occasionally until softened, about 5 to 7 minutes. Add minced garlic, dried thyme, rosemary, and ground nutmeg; cook for 1 more minute, stirring constantly to release their aromas.
- Simmer the soup base: Pour in the vegetable broth and undrained diced tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 15 minutes to allow flavors to meld and vegetables to soften.
- Add remaining vegetables: Stir in green beans, broccoli, and potatoes. Cover again and simmer for an additional 10 to 15 minutes, or until all the vegetables are tender when pierced with a fork. Season with salt and freshly ground black pepper to your liking.
- Blend the soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until the mixture is smooth and creamy. If using a regular blender, vent the lid to allow steam to escape safely. Return the blended soup to the pot.
- Finish with cream: Stir in the heavy cream gently, warming the soup through over low heat. Do not allow it to boil after adding cream to prevent curdling. Adjust seasoning if needed.
- Garnish and serve: Ladle the creamy vegetable soup into bowls, garnish with freshly chopped parsley, and serve warm for a cozy and satisfying meal.
Notes
- Use a high-speed blender or an immersion blender to achieve a perfectly smooth texture.
- Adjust the consistency by adding more vegetable broth if the soup is too thick.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk for a dairy-free option.
- Fresh herbs can be used in place of dried, but add them later in the cooking process to preserve their flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
