Creamy Vegetable Soup

Intro

This Creamy Vegetable Soup is like a warm hug in a bowl — silky yet hearty, full of colorful vegetables, and rich in flavor. The blend of tender carrots, potatoes, and seasonal greens simmered in a creamy broth creates a soup that feels both comforting and nourishing. It’s perfect for chilly evenings, busy weeknights, or even as a make-ahead lunch. Best of all, it’s endlessly adaptable — you can swap in your favorite vegetables, make it vegetarian, or add a protein boost with chicken or beans.

Prep Time: 10 minutes

Cook Time: 25–27 minutes

Total Time: ~37 minutes

Ingredients (Serves 4–5)

2 tablespoons butter (or olive oil)

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

2 medium potatoes, peeled and cubed

1 cup chopped broccoli or cauliflower florets

1 small zucchini, diced

1 cup frozen peas

3 cups vegetable broth (or chicken broth)

1 cup whole milk (or half-and-half for extra creaminess)

½ cup heavy cream (optional for richer flavor)

½ teaspoon dried thyme

½ teaspoon dried oregano

2 tablespoons all-purpose flour (for thickening)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions with Timing

 Sauté the Vegetables (8 minutes)

In a large soup pot over medium heat, melt the butter (or heat the oil).

Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.

Stir in potatoes, broccoli/cauliflower, and zucchini, cooking another 3 minutes.

Add Broth and Simmer (15 minutes)

Sprinkle flour over the vegetables and stir for 1 minute to remove the raw taste.

Slowly pour in the broth while stirring to avoid lumps.

Add thyme, oregano, salt, and pepper.

Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

 Make it Creamy (5 minutes)

Stir in milk and heavy cream.

If you like a smooth soup, use an immersion blender to blend until silky.

If you like a chunkier texture, leave it as is.

 Finish and Serve (3–4 minutes)

Add frozen peas and cook for 3 minutes until tender.

Taste and adjust seasoning.

Garnish with chopped parsley before serving.

Tips for Success

For a richer flavor, sauté vegetables in a mix of butter and olive oil.

Swap in sweet potatoes for a slightly sweet twist.

Use coconut milk instead of dairy cream for a delicious vegan option.

This soup thickens as it cools — thin with extra broth when reheating if needed.

Serving Suggestion

Serve with crusty bread, cheesy toast, or a side salad for a satisfying meal. This soup is also great for meal prep — it tastes even better the next day.