Creamy Vegetable Soup

A cozy and rich soup filled with a variety of vegetables and a creamy finish, perfect for chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base Ingredients

2 tablespoons olive oil For that luxurious, savory base—don’t skimp; it adds flavor!
1 whole onion, chopped Sweet and aromatic, onions elevate the soup’s flavor profile.
2 cloves garlic, minced A splash of zest that brings the whole dish alive; minced is best for maximum flavor!
4 cups assorted vegetables (carrots, celery, bell peppers, broccoli) Feel free to use what’s in season or what you have on hand!
4 cups vegetable broth Acts as the comforting backdrop; go for low-sodium if you’re watching your salt intake!
1 cup heavy cream For that dreamy richness—you can substitute with coconut milk for a lighter version.
1 cup shredded cheese (cheddar or your choice) Adds a cheesy depth—feel free to experiment with your favorite types!
to taste salt and pepper Essential for enhancing all the flavors, season to your liking!
to taste Fresh herbs (like thyme or parsley) for garnish A sprinkle of freshness adds that gourmet touch at the end.

Method

Cooking Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic; sauté until translucent.
Add mixed vegetables; cook for about 5 minutes.
Pour in vegetable broth; bring to a boil.
Reduce heat and simmer until vegetables are tender, about 15 minutes.
Stir in heavy cream and cheese until melted and smooth.
Season with salt and pepper.
Serve warm, garnished with fresh herbs.

Notes

Use a variety of textures in your veggies for a more interesting mouthfeel! For extra creaminess, blend a portion of the soup and then mix it back in. Adjust seasoning throughout the cooking process, as flavors deepen as they cook. Pair with crusty bread for dipping—trust me, it’s heaven!