Description

Creamy Vegetable Soup is a comforting dish that warms you from the inside out on chilly days. This vibrant soup features a blend of fresh vegetables simmered to perfection and enriched with creamy goodness. Easy to prepare, it’s perfect for weeknight dinners or cozy gatherings, ensuring every spoonful brings warmth and satisfaction. Dive into this delightful recipe that promises to please your taste buds and nourish your soul.

Ingredients

Scale

2 medium carrots, chopped
2 stalks celery, chopped
2 medium potatoes (russet or Yukon gold), peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut milk for dairy-free)
1 tablespoon olive oil
1 teaspoon fresh thyme (or parsley), chopped
Salt and pepper to taste

Instructions

Prepare your vegetables by washing and chopping them into bite-sized pieces.
In a large pot over medium heat, add olive oil. Sauté onions and garlic until fragrant and translucent (about 5 minutes).
Stir in carrots, celery, and potatoes; cook for an additional 5 minutes until slightly softened.
Pour in vegetable broth and bring to a gentle boil. Reduce heat and let it simmer uncovered for about 20 minutes until all vegetables are tender.
Using an immersion blender, blend soup until smooth while leaving some chunks for texture.
Return soup to low heat and stir in heavy cream along with thyme or parsley. Season with salt and pepper to taste.

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 4g
Sodium: 350mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg

Keywords: Feel free to swap vegetables based on your preferences; zucchini or spinach work well too. Add spices like cumin or chili flakes for extra flavor. For storage, refrigerate leftovers in airtight containers for up to three days or freeze for up to three months.