CREAM OF VEGETABLE SOUP
This Cream of Vegetable Soup is a comforting and delicious blend of fresh vegetables, cream, and seasonings. Perfect for a cozy meal on a chilly day.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the carrots, celery, potato, zucchini, and broccoli to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Garnish with fresh herbs, if desired, and serve hot.
Notes
- Roasting Vegetables: Roasting some of the vegetables before adding them to the soup can enhance their flavors.
- Vegetable Variations: Feel free to add other vegetables you love, like bell peppers, spinach, or peas. This soup is versatile!
- Cream Alternatives: For a lighter version, substitute heavy cream with half-and-half or milk. Coconut milk can also be used as a dairy-free option.
- Herbs and Spices: Fresh herbs like thyme, parsley, or dill can add a wonderful aroma. A pinch of nutmeg can also add depth to the flavour.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing: The soup freezes well. Just make sure to cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.