CREAM OF VEGETABLE SOUP
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CREAM OF VEGETABLE SOUP
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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.
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Ingredients
- butter 2 tablespoons
- onion small, chopped
- garlic minced
- carrot peeled and chopped; 2 pieces
- celery chopped
- potato medium, peeled and diced
- zucchini chopped
- broccoli florets 1 cup
- vegetable broth 4 cups
- heavy cream
- salt to taste
- black pepper to taste
- fresh herbs for garnish, optional
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.
Nutrition Information
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Calories
210kcal
(11%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
15g
(23%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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