Creamy Vegetable Soup (Printable)

Velvety soup with fresh vegetables in a creamy, flavorful broth. Perfect for a cozy lunch or light dinner.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 stalks celery, chopped
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, chopped
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets

→ Broth and Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - Pinch of nutmeg

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for another 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender.
06 - Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, black pepper, salt, and nutmeg. Heat gently, stirring, until warmed through without boiling.
07 - Taste and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving comfort to eating it while it's still steaming.
  • One pot means less cleanup, and the immersion blender does all the heavy lifting so your arms barely work.
  • It's naturally adaptable—swap vegetables based on what's in your crisper drawer without changing the soul of the dish.
02 -
  • Don't boil the soup after you add cream—it will separate and break, turning grainy instead of silky, so keep the heat gentle once dairy enters.
  • If your blended soup looks too thick, thin it with extra broth or milk rather than adding water, which dilutes the flavor.
03 -
  • If you're blending in batches, let the soup cool slightly first so it doesn't splatter—this learned lesson from experience.
  • Adding a pinch of nutmeg at the end creates a whisper of complexity that makes people ask what's in it without being able to name it.
Go Back