Cream of Vegetable Soup is a comforting and nutritious dish that’s perfect for any occasion. Made with fresh vegetables, creamy broth, and simple seasonings, this versatile soup is easy to customize and ideal for a cozy meal. Serve it with crusty bread or a light salad for a complete and satisfying dining experience.
Why You’ll Love This Recipe
- Healthy and hearty: Packed with a variety of fresh vegetables for a wholesome meal.
- Quick and easy: Ready in under 40 minutes with simple ingredients.
- Versatile: Use whatever vegetables you have on hand.
- Perfect for all seasons: A warm treat in winter or a light option in summer.
- Customizable: Adjust the creaminess, spices, or vegetables to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter or olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 2 potatoes (peeled and diced)
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- Salt and pepper to taste
- Optional toppings: croutons, shredded cheese, or fresh herbs
Directions
- Sauté the aromatics: Heat butter or olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
- Add the vegetables: Stir in the carrots, celery, potatoes, and broccoli. Cook for 5 minutes, stirring occasionally.
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, blend only half of the soup.
- Add the cream: Stir in the milk or heavy cream and return the pot to low heat. Heat gently without boiling.
- Season and serve: Adjust the seasoning with salt and pepper. Serve hot with your favorite toppings.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Vegan option: Use plant-based milk and olive oil instead of dairy products.
- Spicy twist: Add red pepper flakes or cayenne for a kick of heat.
- Additional veggies: Include zucchini, spinach, or cauliflower for more variety.
- Herb flavor: Add thyme, parsley, or dill for added freshness.
- Cheesy: Stir in grated cheddar or Parmesan for a richer flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions.
- Freezing: Freeze the soup (without the cream) for up to 3 months. Add the cream after reheating.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well and reduce prep time. Adjust cooking time as needed.
How do I make the soup thicker?
Add less broth or blend more of the soup for a thicker consistency.
Can I skip the cream?
Yes, the soup will still be delicious without cream, though less rich. You can substitute with a splash of coconut milk or cashew cream for creaminess.
What’s the best way to blend the soup?
An immersion blender is easiest, but a countertop blender works too. Blend in batches and be careful with hot liquids.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth adds a slightly richer flavor.
What vegetables work best for this soup?
Starchy vegetables like potatoes and root vegetables like carrots and celery are great base options. Add green vegetables like broccoli or spinach for color and nutrition.
Can I add protein to the soup?
Yes, cooked chicken, beans, or tofu can be added for extra protein.
Is this soup gluten-free?
Yes, as long as your broth and any added ingredients are gluten-free.
Can I make this soup ahead of time?
Absolutely! It reheats well and tastes even better the next day as the flavors meld.
What toppings pair well with this soup?
Try croutons, shredded cheese, crispy bacon, or a drizzle of olive oil for added flavor and texture.
Conclusion
Cream of Vegetable Soup is a comforting classic that’s easy to make and packed with nutrients. Whether you’re looking for a light lunch, a starter for dinner, or a warm treat on a cold day, this recipe has you covered. Customize it with your favorite vegetables and toppings, and enjoy a bowl of delicious, homemade comfort!
Print
Cream of Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cream of Vegetable Soup is a comforting classic that’s easy to make and packed with nutrients. Whether you’re looking for a light lunch, a starter for dinner, or a warm treat on a cold day, this recipe has you covered. Customize it with your favorite vegetables and toppings, and enjoy a bowl of delicious, homemade comfort!
Ingredients
Vegetables:
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup zucchini, diced
Broth and Cream:
- 4 cups (1L) vegetable or chicken broth
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup (120ml) heavy cream or half-and-half
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Croutons or toasted bread
- Grated Parmesan cheese
Instructions
- Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
- Add Remaining Vegetables:
- Stir in the potato, broccoli, cauliflower, and zucchini. Cook for 2–3 minutes to combine flavors.
- Simmer the Soup:
- Pour in the broth, then add the thyme and bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender.
- Blend the Soup:
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. For a chunkier soup, blend only part of the mixture.
- Add the Cream:
- Stir in the heavy cream and season with salt and pepper to taste. Reheat gently over low heat if needed, but do not boil.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, croutons, or Parmesan cheese as desired.
Notes
- Use any combination of vegetables you like, such as spinach, peas, or bell peppers.
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.