Smooth Creamy Vegetable Soup
Warm up with a bowl of Smooth Creamy Vegetable Soup, a comforting and nutrient-packed dish that’s as satisfying as it is simple to make. This velvety soup features a medley of fresh vegetables like carrots, celery, zucchini, and broccoli, simmered in hearty vegetable broth and blended to perfection for a rich, smooth texture. A splash of heavy cream adds a luscious touch, while aromatic garlic and onion enhance the depth of flavor. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or a cozy weekend meal. Serve it hot with a sprinkle of fresh parsley for a pop of color and added freshness. Whether you’re looking for a comforting vegetarian option or a wholesome soup to pair with crusty bread, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 units garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 units celery stalks, chopped
- 1 medium potato, peeled and diced
- 1 medium zucchini, chopped
- 1 cup broccoli florets
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the carrots, celery, potato, zucchini, and broccoli florets to the pot, stirring well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the vegetables simmer for 20 minutes, or until they become tender.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches, being careful with the hot liquid.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Return the pot to low heat and warm through for 2-3 minutes.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1003 mg | 21% | |
*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.
