Quick Creamy Vegetable Soup
Whip up a comforting bowl of Quick Creamy Vegetable Soup in just 40 minutes! This vibrant, nutrient-packed recipe combines tender broccoli, carrots, celery, and potatoes with the richness of heavy cream for a silky, satisfying texture. Perfectly seasoned with garlic, onion, and parsley, this one-pot wonder is simmered in hearty vegetable broth and blended into a velvety finish. Whether you’re looking for a wholesome weeknight dinner or a cozy lunch, this soup is as easy to make as it is delicious. Plus, it’s a fantastic way to use up fresh produce while warming your soul! Garnish with parsley for a touch of freshness and serve piping hot with crusty bread for a truly irresistible meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 2 Carrot, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 Russet potato, peeled and chopped
- 2 cups Broccoli florets
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced onion, carrot, and celery to the pot and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped potato and broccoli florets to the pot, then pour in the vegetable broth.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until 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 heavy cream, salt, and ground black pepper. Allow the soup to heat through for 2-3 minutes, but do not bring it to a boil.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5039 mg | 219% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 30.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3586 mg | 76% | |
*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.
