There is nothing like a warm bowl of soup on a cold winter day. When the wind blows, you need something soul-warming and simple to make.
This Easy Creamy Vegetable Soup is your new best friend for busy nights. It is fast, healthy, and uses basic ingredients from your pantry. You can have a hot meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This recipe is perfect for getting your family to eat more vegetables. The smooth texture makes it very picky-eater friendly for the little ones. It is also very budget-friendly since it uses common staples like potatoes and carrots.
You will love how this soup feels fancy but stays totally doable. It is the ultimate comfort food for a quiet winter evening at home. Your kitchen will smell amazing while it simmers on the stove.
Simple Method
Making this soup is as easy as chop, simmer, and blend. You do not need any advanced skills to get a restaurant-quality result. Even if you are a beginner, you can master this recipe today.
Using an immersion blender saves you so much time and cleanup. You just blend everything right in the pot until it is silky smooth. It is a stress-free way to make a delicious homemade meal.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 large Russet potato, peeled and cubed
- 1 cup broccoli florets
- 1 liter vegetable broth
- 0.5 teaspoon dried thyme
- 120 milliliters heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Step-by-Step Directions
- Heat olive oil in a heavy-bottomed stockpot over medium heat.
- Add onion, garlic, carrots, and celery; sauté for 5 minutes until translucent.
- Incorporate the cubed potato, broccoli, and dried thyme, stirring to coat.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until tender.
- Remove from heat and process using an immersion blender until smooth.
- Return to low heat, stir in the heavy cream, and season with salt and pepper.
- Warm through for 2 minutes without letting it reach a boil.
Best Ways to Enjoy It
Serve this soup warm with a thick slice of crusty bread. A classic grilled cheese sandwich is also a perfect partner for dipping. You can top each bowl with a few fresh herbs for a pop of color.
For a cozy night in, light a candle and enjoy this creamy bowl. It is a wonderful way to slow down after a long day. Your family will keep coming back for second helpings.
How to Store Leftovers
This soup stays fresh in the fridge for up to four days. Store it in an airtight container once it has cooled down. It makes a fantastic easy lunch for the next day.
To reheat, simply warm it on the stove over low heat. If it gets too thick, add a splash of broth or water. Avoid boiling it again to keep the cream from separating.
Tips for Best Results
- Cut your potatoes into small cubes so they cook faster.
- Don’t skip the sautéing step to build deep flavor in the base.
- Use a high-quality vegetable broth for the best tasting soup.
- Add a squeeze of lemon juice at the end for extra brightness.
- For a dairy-free version, use full-fat coconut milk instead of cream.
- Always blend away from your body to avoid any hot splashes.
- Double the batch and freeze half for a quick future meal.
Ways to Switch It Up
- Add a pinch of red pepper flakes for a little kick.
- Swap the broccoli for cauliflower for a milder flavor profile.
- Stir in a handful of spinach at the end for extra greens.
- Use sweet potatoes instead of Russet for a touch of sweetness.
Common Questions
Can I use a regular blender?
Yes, you can use a standard countertop blender. Just be sure to blend in small batches and leave the lid slightly vented. This allows steam to escape so the lid doesn’t pop off.
Is this soup freezer-friendly?
It freezes well, but it is best to freeze it before adding the cream. When you are ready to eat, thaw it and add the cream while reheating. This keeps the texture perfectly smooth and creamy.
I hope this Easy Creamy Vegetable Soup brings warmth to your table this winter. It is a simple way to show your family some love with a healthy meal. Happy cooking!
— Lidia
Easy Creamy Vegetable Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 2 large carrots , peeled and sliced
- 2 stalks celery , sliced
- 1 large Russet potato, peeled and cubed
- 1 cup broccoli florets
- 1 liter vegetable broth
- 0.5 teaspoon dried thyme
- 120 milliliters heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
- Heat olive oil in a heavy-bottomed stockpot over medium heat.
- Add onion, garlic, carrots, and celery; sauté for 5 minutes until the onion is translucent.
- Incorporate the cubed potato, broccoli, and dried thyme, stirring to coat with oil.
- Pour in the vegetable broth and increase heat to bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the potatoes and carrots are fork-tender.
- Remove from heat and process the soup using an immersion blender until a uniform, smooth consistency is achieved.
- Return to low heat, stir in the heavy cream, and season with salt and pepper.
- Warm through for 2 minutes, ensuring the liquid does not reach a secondary boil.
