Creamy Vegetable Soup
A comforting bowl of creamy vegetable soup featuring mixed vegetables simmered in vegetable broth, blended to a velvety finish, enriched with cream and cheese.
Ingredients
Vegetable Base
- 2 cups mixed vegetables (carrots, peas, corn, and broccoli) Fresh or frozen vegetables can be used.
- 1 cup heavy cream For a dairy-free version, use coconut cream.
- 1 cup shredded cheese (cheddar or your choice) Can swap for Gruyère, fontina, or sharp white cheddar.
- 4 cups vegetable broth
Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Fats and Seasoning
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish Fresh herbs (thyme or parsley) For a bright finish, squeeze a little lemon juice over each bowl.
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 5–7 minutes.
- Add the mixed vegetables and stir for about 5 minutes to warm them through.
- Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes.
Blending and Finishing
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream and shredded cheese, and cook gently until melted.
- Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
For a deeper flavor, consider roasting the vegetables before adding them to the pot. This recipe is adaptable; try different vegetables or add proteins like cooked lentils or shredded chicken.