Creamed Vegetable Soup
Transform a medley of fresh vegetables into a velvety, comforting bowl of flavor with this Creamed Vegetable Soup recipe. Perfectly balancing hearty carrots, celery, potatoes, and zucchini with a rich splash of heavy cream, this soup is a wholesome yet indulgent dish for any season. Each spoonful delivers a silky texture, achieved by pureeing the simmered vegetables into a smooth blend. Made with just a handful of pantry staples like vegetable broth, butter, and seasoning, this quick, 45-minute recipe is an ideal meal for busy weeknights or a cozy starter for a dinner party. Garnished with fresh parsley for a pop of color, this creamy vegetable soup pairs beautifully with crusty bread or crackers for a satisfying bite. Whether you’re craving a comforting comfort food moment or adding more vegetables to your diet, this soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened and translucent.
Add the carrots, celery, potatoes, and zucchini to the pot. Cook for an additional 5-6 minutes, stirring occasionally to combine the flavors.
Add the vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the vegetables simmer for 20 minutes or until they are tender.
Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, puree, and return to the pot.
Stir in the heavy cream and season the soup with salt and black pepper. Simmer for 2-3 more minutes until well combined and heated through.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 33.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4880 mg | 104% | |
*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.
