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Easy Creamy Vegetable Soup

This creamy vegetable soup is a comforting and flavorful way to enjoy a variety of vegetables. Sautéing the vegetables before simmering them in broth creates a depth of flavor, while the addition of cream and a potato thickener adds richness and body. A touch of acidity balances the flavors for a truly satisfying soup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable broth
  • 1 large russet potato, peeled and diced
  • 1 cup chopped broccoli florets
  • 1 cup chopped cauliflower florets
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Optional toppings: croutons
  • Optional toppings: shredded cheese
  • Optional toppings: a swirl of cream

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the vegetable broth and add the diced potato and diced tomatoes.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potato is tender.
  6. Stir in the broccoli, cauliflower, and frozen peas.
  7. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.
  8. Stir in the heavy cream and heat through. Do not boil.
  9. Season with salt and pepper to taste.
  10. Stir in the fresh parsley.
  11. Serve hot, garnished with your favorite toppings.

Notes

For a deeper flavor, roast the carrots, broccoli and cauliflower before adding them to the soup. A splash of lemon juice or white wine vinegar can be added at the end to brighten the flavors. Store leftover soup in an airtight container in the refrigerator for up to 3 days.