Creamy Vegetable Soup (Printable Version)

Comforting velvety soup with fresh vegetables and nourishing broth, ready in under an hour.

# Ingredient List:

→ 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 & 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, or to taste
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2–3 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 optional nutmeg. Heat gently, stirring constantly, until warmed through without boiling.
07 - Taste and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner doesn't feel like a production.
  • The creamy texture is pure indulgence without the heaviness of cream-heavy soups.
  • You can swap vegetables based on what's calling to you or what needs eating.
02 -
  • Don't add the cream while the soup is still boiling—it can separate and turn grainy, which I learned the hard way on my second attempt.
  • Blending a still-hot soup can be dangerous, so let it cool slightly or use an immersion blender to avoid accidents and burnt hands.
03 -
  • Use an immersion blender for this—it gives you more control over texture and means fewer dishes than transferring to a blender in batches.
  • A tiny pinch of nutmeg is a game-changer that most people won't identify but will definitely notice the absence of if you leave it out.
Go Back