Creamy Vegetable Soup (Print Version)

Velvety soup with fresh vegetables in a rich, creamy broth. Comforting and nourishing in every spoonful.

# What You'll 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 - 1/2 cup heavy cream or coconut cream

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - Pinch of nutmeg

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

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 potato to the pot. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 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. Using an immersion blender, puree the soup until smooth. Alternatively, 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 nutmeg. Heat gently while stirring until warmed through; do not boil.
07 - Taste the soup and adjust seasonings as desired.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you actually planned ahead.
  • The creaminess comes from blending rather than cream-heavy ratios, so it feels indulgent without being heavy.
  • One pot means less cleanup, which is honestly half the battle on a weeknight.
  • It transforms whatever vegetables you have into something so silky it converts even the skeptics.
02 -
  • The potato is doing more than just adding flavor—when blended, it's what makes this soup thick and creamy without needing cream overload, so don't skip it or swap it out.
  • Never boil the soup after you add the milk and cream, because the heat can cause the cream to separate and break, which means you'll go from silky to grainy in seconds.
  • If you blend too much, the soup becomes more like a puree, so blend until smooth but stop before it becomes completely homogeneous if you want any texture at all.
03 -
  • Let your vegetables get properly tender before blending—rushing this step means you'll end up with grainy soup instead of velvet.
  • Keep the heat low after adding cream; if you see small steam bubbles at the edge, that's your signal to turn it down further before damage happens.
  • For a chunkier version that feels less like puree, blend only half the soup, then stir it back into the unblended half—this gives you creaminess with actual vegetable texture.
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