Cream of the Crop
Discover comfort in a bowl with "Cream of the Crop," a velvety vegetable soup that truly lives up to its name. This hearty, homemade recipe features a medley of garden-fresh produce—golden corn, tender zucchini, creamy potatoes, and aromatic carrots and celery—blended to silky perfection. Enhanced with a touch of heavy cream and seasoned with fresh thyme, this soup is both wholesome and indulgent. With just 20 minutes of prep and 40 minutes of cooking time, it’s a quick, one-pot dish that’s perfect for busy weeknights. Garnished with fresh parsley and paired with crusty bread, this creamy vegetable soup is a nourishing, crowd-pleasing option for cozy dinners or an elegant starter.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 2 large potatoes, peeled and cubed
- 1 medium zucchini, chopped
- 1 cup corn kernels
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- crusty bread (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat.
Sauté the diced onion and minced garlic in the butter until softened and translucent, about 5 minutes.
Add the carrots, celery, potatoes, zucchini, and corn to the pot. Stir well to coat the vegetables in the butter.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the vegetables are tender, about 20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
Return the pureed soup to the pot (if using a countertop blender) and stir in the heavy cream, fresh thyme, salt, and black pepper.
Simmer the soup for 5 more minutes to allow the flavors to meld together.
Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5470 mg | 238% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 46.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5992 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
