Creamy Vegetable Soup
A silky smooth bowl of garden-fresh vegetables blended into a hearty soup that needs no cream—naturally thickened by potatoes and rich in fiber and flavor.
Ingredients
Vegetables
- 1 small yellow onion diced (about 1 cup)
- 1 carrot diced (about 1 cup)
- 1 stalk celery diced (about 1 cup)
- 2 cloves garlic minced
- 2 medium russet potatoes peeled and diced (about 2 cups)
- 1 cup broccoli florets
- 1 cup cauliflower florets
Pantry & Seasoning
- 1 Tbsp olive oil
- 1 tsp dried thyme
- 4 cups vegetable broth
- 0.5 cup milk
- salt to taste
- pepper to taste
Instructions
Vegetable Prep
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté until onions are translucent and vegetables soften, about 5 minutes.
- Stir in garlic and dried thyme; cook until fragrant, about 30 seconds.
Simmer & Blend
- Add potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook until potatoes are tender, about 10 minutes.
- Stir in broccoli and cauliflower; simmer uncovered until crisp-tender, about 7 minutes.
- Remove from heat and stir in milk. Purée half the soup with an immersion blender for a silky smooth consistency, leaving some chunks. Season with salt and pepper to taste.
Notes
Allow soup to cool to room temperature before storing in the refrigerator.
Store in airtight containers for up to 4 days or freeze for up to 3 months.
Reheat gently over low heat to 165°F to maintain texture and ensure safe serving.
Nutrition
Serving: 1servingCalories: 132kcalCarbohydrates: 23g
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