Description
This Creamy Vegetable Soup blends simple vegetables into a velvety, nourishing soup without cream. It’s comforting, versatile, and packed with nutrients.
Ingredients
2 tbsp olive oil or butter
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and cubed
4 cups vegetable broth
3 cups of your main veggie (broccoli, cauliflower, or butternut squash)
Salt and pepper to taste
Optional: A pinch of nutmeg, thyme, or a splash of milk for extra richness
Instructions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add garlic and cook 1 minute until fragrant.
3. Stir in carrots, celery, and potato. Cook for 2 minutes.
4. Pour in vegetable broth. Bring to boil, then simmer 10 minutes.
5. Add main vegetable and simmer 10-15 minutes until all veggies are tender.
6. Transfer soup to blender in batches. Blend until smooth and creamy.
7. Return soup to pot. Season with salt, pepper, and optional spices.
8. Taste and adjust seasoning. Serve hot.
Notes
Store cooled soup in airtight container in fridge up to 4 days.
Freeze up to 3 months; thaw overnight in fridge and whisk after reheating.
Blend thoroughly for silky texture; under-blending leads to grainy soup.
Avoid overcrowding the blender—work in batches for safety.
Enhance with cream, coconut milk, beans, or roasted veggies for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg