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–+ servings
Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe for Cozy Comfort Nights

Enjoy a delicious Creamy Vegetable Soup Recipe that combines vibrant vegetables in a velvety broth for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter substitute with olive oil for a dairy-free option
  • 1 medium onion diced; sweet onions can be used for milder taste
  • 2 medium carrots chopped
  • 2 stalks celery chopped; can be omitted if unavailable
  • to taste salt
  • to taste pepper
  • 3 cloves garlic minced; fresh yields best flavor
  • 1 teaspoon dried oregano substitute with fresh herbs using three times the amount
  • 1 teaspoon dried thyme substitute with fresh herbs using three times the amount
  • 1 teaspoon dried sage substitute with fresh herbs using three times the amount
  • 1/4 cup flour thickens the soup; gluten-free flour is an alternative
For the Veggies and Broth
  • 6 cups vegetable broth chicken broth can replace it if not vegetarian
  • 2 medium potatoes diced; any waxy variety works best
  • 2 cups broccoli chopped; substitute with cauliflower for a different flavor
  • 1 cup corn fresh or frozen
For the Creaminess
  • 1 cup heavy cream substitute with coconut milk for a lighter option
  • 1 cup shredded sharp cheddar can be replaced with a dairy-free cheese alternative
To Finish
  • 2 tablespoons balsamic vinegar apple cider vinegar can be a substitute
  • to taste fresh parsley optional garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Once frothy, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks, seasoning with salt and pepper. Cook for about 5 minutes until onions are translucent.
  2. Stir in 3 cloves of minced garlic and 1 teaspoon each of dried oregano, thyme, and sage. Cook for another 1-2 minutes until garlic is fragrant.
  3. Sprinkle in 1/4 cup of flour while stirring constantly for about a minute to avoid raw flour flavor.
  4. Gradually pour in 6 cups of vegetable broth, scraping up any brown bits on the pot.
  5. Toss in 2 diced potatoes, 2 cups of chopped broccoli, and 1 cup of corn. Season generously with salt and pepper and bring to a simmer. Cover and cook for 10-12 minutes.
  6. Remove from heat and stir in 1 cup of heavy cream, 1 cup of shredded sharp cheddar, and 2 tablespoons of balsamic vinegar until cheese is melted.
  7. Spoon soup into bowls, garnishing with freshly chopped parsley and additional cheddar if desired. Enjoy warm!

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze in portions for 2-3 months.

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