CREAM OF VEGETABLE SOUP

Name: CREAM OF VEGETABLE SOUP
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 clove garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium potato, peeled and diced; 1 zucchini, chopped; 1 cup broccoli florets; 4 cups vegetable broth; 1 cup heavy cream; salt and pepper to taste; fresh herbs for garnish (optional)

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
210 kcal
Course
Soup
Cuisine
American

CREAM OF VEGETABLE SOUP

Iris Warren

Report

This Cream of Vegetable Soup is a comforting and delicious blend of fresh vegetables, cream, and seasonings. Perfect for a cozy meal on a chilly day.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium potato, peeled and diced
1 zucchini, chopped
1 cup broccoli florets
4 cups vegetable broth
1 cup heavy cream
salt and pepper to taste
fresh herbs for garnish (optional)

Add to Shopping List

Instructions

In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the carrots, celery, potato, zucchini, and broccoli to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat until warmed through.
Garnish with fresh herbs, if desired, and serve hot.

Notes

Roasting Vegetables: Roasting some of the vegetables before adding them to the soup can enhance their flavors.
Vegetable Variations: Feel free to add other vegetables you love, like bell peppers, spinach, or peas. This soup is versatile!
Cream Alternatives: For a lighter version, substitute heavy cream with half-and-half or milk. Coconut milk can also be used as a dairy-free option.
Herbs and Spices: Fresh herbs like thyme, parsley, or dill can add a wonderful aroma. A pinch of nutmeg can also add depth to the flavour.
Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Freezing: The soup freezes well. Just make sure to cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
Roasting Vegetables: Roasting some of the vegetables before adding them to the soup can enhance their flavors.
Vegetable Variations: Feel free to add other vegetables you love, like bell peppers, spinach, or peas. This soup is versatile!
Cream Alternatives: For a lighter version, substitute heavy cream with half-and-half or milk. Coconut milk can also be used as a dairy-free option.
Herbs and Spices: Fresh herbs like thyme, parsley, or dill can add a wonderful aroma. A pinch of nutmeg can also add depth to the flavour.
Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Freezing: The soup freezes well. Just make sure to cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.