Vegetable Cream Soup
Creamy, comforting, and packed with vibrant vegetables, this Vegetable Cream Soup is the ultimate feel-good meal perfect for any season. Featuring a medley of wholesome ingredients like tender carrots, hearty potatoes, zucchini, and broccoli, all simmered in rich vegetable broth and blended to silky perfection, this soup is a testament to simple, nourishing cooking. The addition of heavy cream gives it a luxurious texture, while a sprinkle of fresh parsley adds a pop of freshness. Ready in just 45 minutes, this easy vegetable soup is a great option for busy weeknights, meal prep, or serving a crowd. Pair it with warm crusty bread for a complete and satisfying dish that's both vegetarian-friendly and irresistibly delicious! Keywords: creamy vegetable soup, vegetable cream soup recipe, healthy comfort food, easy soup recipe, vegetarian soup idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 2 medium, diced carrot
- 2 stalks, sliced celery
- 2 minced garlic cloves
- 2 medium, peeled and diced potato
- 1 medium, diced zucchini
- 1 cup, florets broccoli
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the diced carrot and celery, cooking for another 3-4 minutes until they begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, zucchini, and broccoli florets to the pot and stir well to combine with the sautéed vegetables.
Pour in the vegetable broth, ensuring the vegetables are fully submerged.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
Return the pureed soup to the pot over low heat, and stir in the heavy cream.
Season the soup with salt and black pepper, adjusting to taste.
Garnish with fresh chopped parsley before serving.
Serve hot with crusty bread or your choice of side dish.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 48.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4497 mg | 96% | |
*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.
