Creamy Vegetable Soup
A comforting bowl of creamy vegetable soup that combines fresh vegetables and creamy elements for a rich, flavorful dish that can be enjoyed in any season.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups mixed vegetables (e.g. broccoli, spinach, peas) Feel free to use any seasonal vegetables.
- 4 cups vegetable broth Low-sodium options can be used.
Creamy Elements
- 1 cup heavy cream Can replace with lower-fat option or coconut milk.
- 1 cup shredded cheese (e.g. cheddar) Parmesan or goat cheese can be used as variations.
- Salt and pepper to taste
- Fresh herbs for garnish (e.g. parsley, thyme) Optional, for presentation.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
- Stir in the carrots and celery, and cook for a few minutes until softened.
- Add the mixed vegetables and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Once the vegetables are tender, stir in the heavy cream and cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
This recipe is highly flexible. Feel free to substitute with any seasonal vegetables or adjust the cream and cheese for a lighter option. Consider adding spices for extra flavor.