Cream of Vegetable Soup
Cream of Vegetable Soup is a comforting, velvety dish packed with a medley of fresh vegetables and rich, creamy flavors. This easy-to-make recipe combines sautéed onions, garlic, and a vibrant array of carrots, celery, zucchini, broccoli, and potato, all simmered in savory vegetable broth. Puréed until luxuriously smooth and finished with a touch of heavy cream, this hearty soup is the perfect balance of nutrition and indulgence. Seasoned simply with salt, pepper, and a sprinkle of fresh parsley, it makes an ideal starter or a satisfying vegetarian main course. Ready in under an hour, this homemade soup is perfect for cozy weeknight dinners or as an elegant addition to a dinner party menu.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 medium zucchini, diced
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots, celery, potato, zucchini, and broccoli florets to the pot. Stir well to coat with the butter.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until all the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
Return the pureed soup to the pot (if using a blender) and stir in the heavy cream.
Season with salt and black pepper to taste, and let the soup simmer on low heat for 5 more minutes.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1020 mg | 22% | |
*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.
