Creamy Vegetable Soup
A comforting blend of fresh vegetables in a rich and creamy base, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups assorted vegetables (such as carrots, celery, broccoli, and bell peppers)
- 1 cup heavy cream or coconut milk
- to taste Salt and pepper
- for garnish Fresh herbs (such as parsley or thyme)
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until translucent.
- Add the assorted vegetables and cook for a few minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the vegetables are tender, about 15 minutes.
- Stir in the heavy cream or coconut milk and season with salt and pepper.
- Use an immersion blender to blend the soup to your desired consistency.
- Serve hot, garnished with fresh herbs.
Notes
For a deeper flavor, consider roasting the vegetables before adding them to the soup. You can adjust the thickness of the soup by varying the amount of heavy cream or coconut milk used. To make the soup even more nutritious, add some leafy greens, such as spinach or kale, during the last few minutes of cooking. Leftover soup can be refrigerated for up to 3-4 days or frozen for up to 3 months.