Creamy Vegetable Soup (Printable)

Velvety soup with fresh vegetables, broccoli, cauliflower, and a rich, nourishing broth. Perfect for cozy meals.

# What You 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 & Dairy

10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 0.5 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon ground black pepper
16 - 0.5 teaspoon salt
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# How to Make:

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 diced 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 and bring to a boil. 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 dried thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently, stirring frequently, until warmed through without boiling.
07 - Taste the soup and adjust seasonings as desired.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It comes together faster than you'd expect for something this silky and satisfying.
  • Every vegetable in here actually matters, none of that filler feeling you get from rushed soups.
  • You can make it vegan, dairy-free, or keep it traditionally creamy, so it works for whoever shows up at your table.
02 -
  • Don't skip the simmering step where vegetables get fully tender before blending, otherwise you'll end up with a grainy texture instead of that silky finish.
  • If your blended soup looks too thick, thin it with a splash more broth rather than more cream, so you keep the flavor forward and the richness balanced.
  • Add the dairy at the very end on low heat because high temperatures can make milk curdle and break the creaminess you've worked to build.
03 -
  • If you want to test whether your soup is properly blended, pour a small spoonful into a white bowl and look at it under good light—you shouldn't see any visible vegetable pieces or grainy texture.
  • Nutmeg is optional but if you use it, remember it's powerful, so go lighter than you think and taste before adding more because you can't undo it.
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