Creamy Vegetable Soup
This creamy vegetable soup features a silky smooth base with tender vegetable bites, enhanced by fragrant thyme and a hint of cream.
Ingredients
Vegetables
- 2 Tbsp olive oil
- 1 onion diced
- 1 garlic clove minced
- 1 celery rib diced
- 2 carrots sliced
- 1 zucchini sliced
- 1 yellow squash sliced
- 2 cups cauliflower florets chopped
- 1 potato peeled and diced
Seasoning
- 0.5 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
Liquids
- 4 cups vegetable broth
- 1 cup milk
- 0.25 cup heavy cream optional
Garnish
- fresh parsley chopped
Instructions
Vegetable Sauté
- Heat olive oil in a large pot until shimmering. Add onion, garlic, celery, and carrots and sauté until vegetables soften, about 5 minutes.
Add and Simmer
- Stir in zucchini, yellow squash, cauliflower, and potato. Add thyme, bay leaf, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Blend and Finish
- Discard the bay leaf. Use an immersion blender to puree until smooth yet slightly textured. Stir in milk and cream and heat gently for 2–3 minutes.
Serve
- Ladle into bowls and garnish with fresh parsley.
Notes
Prep note: Slicing zucchini slightly thicker prevented a grainy texture.
Cooking note: Lowering to a gentle simmer stopped excessive broth evaporation.
Storage note: Freezing in individual jars kept the soup silky after reheating.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 20g
Tried this recipe?Let us know how it was!