Simple Cream of Veggie Soup
Creamy, comforting, and packed with wholesome vegetables, this Simple Cream of Veggie Soup is a quick and easy recipe that transforms everyday produce into a luxurious, velvety meal. Featuring a medley of carrots, celery, zucchini, and potato, simmered in rich vegetable broth and blended to perfection, this soup is then finished with a touch of heavy cream for an irresistibly smooth texture. Ideal for busy weeknights, this one-pot wonder comes together in just 45 minutes and is perfect for pairing with crusty bread or a fresh side salad. Whether you're looking for a cozy starter or a light main course, this vibrant, nutrient-packed soup is sure to satisfy. Don’t forget to garnish with fresh parsley for an extra pop of flavor and color!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 2 medium Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 1 medium Zucchini, chopped
- 1 medium Russet potato, peeled and diced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped (optional for garnish)
Instructions
Heat a large pot over medium heat and add the unsalted butter and olive oil. Once the butter has melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for about 30 seconds, stirring frequently to prevent burning.
Stir in the chopped carrots, celery, zucchini, and potato. Cook for about 5-6 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes, or until the vegetables are completely tender.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, carefully purée the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and returning it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Heat the soup over low heat for 2-3 minutes, just until warmed through; do not boil.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 32.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4091 mg | 87% | |
*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.
