Nut-Free Vegetable Cream Soup
Indulge in the comforting goodness of Nut-Free Vegetable Cream Soup—a creamy, hearty blend of fresh vegetables, perfect for those with nut sensitivities. This recipe combines classic favorites like carrots, celery, potatoes, and cauliflower simmered in a rich vegetable broth, then blended to silky perfection. Enhanced with a touch of whole milk, heavy cream, and a hint of nutmeg, this soup delivers a velvety texture and subtle, warm flavors in every spoonful. Ready in under an hour, it’s ideal for a cozy weeknight dinner or a starter at your next gathering. Serve it with crusty bread or a crisp side salad, and garnish with fresh parsley for an elegant finishing touch. Nut-free, creamy, and packed with wholesome vegetables, this soup is a delicious addition to your recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 medium Carrots
- 2 stalks Celery stalks
- 2 medium Potatoes
- 1 small head Cauliflower
- 4 cups Vegetable broth
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and finely chop the yellow onion and garlic cloves.
Slice the carrots and celery into small pieces. Peel the potatoes and cut them into cubes. Break the cauliflower into small florets.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the carrots, celery, potatoes, and cauliflower to the pot. Stir everything together and cook for 5-6 minutes to slightly soften the vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let the soup cook for 20 minutes, or until all the vegetables are tender.
Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the milk and heavy cream. Season with salt, black pepper, and ground nutmeg. Heat the soup gently over low heat for 5 minutes, being careful not to let it boil.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 48.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 678 mg | 52% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5961 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.
