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–+ servings
Creamy Vegetable Soup

Creamy Vegetable Soup: Comforting, Delicious, and Easy!

This Creamy Vegetable Soup is a comforting dish, packed with vibrant vegetables and a creamy texture, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Consider using avocado oil for a higher smoke point.
  • 1 medium Onion Shallots can be a great milder substitute.
  • 2 cloves Garlic In a pinch, garlic powder works well.
  • 2 medium Carrots Parsnips can replace them for a more earthy flavor.
  • 2 stalks Celery
  • 1 large Russet Potato Yukon Gold works for a creamier texture.
  • 1 medium Sweet Potato Butternut squash is a good swap for similar effects.
  • 1 medium Zucchini Yellow squash is a fine alternative.
  • 1 medium Yellow Squash
  • 1 medium Red Bell Pepper Any bell pepper or even tomatoes can substitute for acidity.
  • 4 cups Vegetable Broth Make sure it’s gluten-free if necessary.
  • 14.5 ounces Diced Tomatoes Fresh tomatoes can be used in the summer months.
For Seasoning
  • 1 teaspoon Dried Thyme Fresh thyme provides even more vibrant flavor.
  • 1 teaspoon Dried Rosemary Oregano can be a suitable substitute for a different profile.
  • ½ teaspoon Red Pepper Flakes Optional heat element.
  • to taste Salt Adjust according to your personal preference.
  • to taste Pepper Adjust according to your personal preference.
For Creaminess
  • 1 cup Heavy Cream Use coconut milk for a delightful vegan alternative.
For Garnish
  • ¼ cup Fresh Parsley Cilantro can work if you prefer.
For Serving
  • 1 loaf Crusty Bread Optional accompaniment that enhances the meal experience.

Equipment

  • Large Pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Start by washing and chopping the vegetables. Dice the onion, mince the garlic, and cube the carrots, celery, russet potato, sweet potato, zucchini, yellow squash, and red bell pepper.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, stirring for about 5-7 minutes until translucent and fragrant. Then add the minced garlic for an additional minute.
  3. Add the diced carrots and celery to the pot, cooking them for about 5 minutes until slightly tender. Then introduce the russet potato, bell pepper, vegetable broth, and diced tomatoes. Season and bring to a boil, then reduce the heat and let it simmer for 20-25 minutes.
  4. Stir in the zucchini and yellow squash to the pot, cooking for an additional 5-7 minutes.
  5. Take an immersion blender and puree the soup until smooth, or transfer to a regular blender. Stir in the heavy cream or coconut milk, heating gently until warmed through.
  6. Taste your soup and adjust the seasoning as necessary, stirring to incorporate the seasonings well.
  7. Ladle the warm soup into bowls and garnish with fresh parsley. Serve alongside crusty bread if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 8000IUVitamin C: 20mgCalcium: 70mgIron: 2mg

Notes

Store leftovers in an airtight container for up to three days or freeze for later enjoyment.

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