Creamy Vegetable Soup (Printable)

Smooth, nourishing soup with fresh garden vegetables and creamy broth.

# 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, or to taste
17 - Pinch of nutmeg, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for another 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Using an immersion blender, purée the soup until smooth. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Return the soup to low heat. Stir in milk and cream. Add dried thyme, oregano, ground black pepper, salt, and optional nutmeg. Heat gently while stirring constantly until warmed through—do not boil.
07 - Taste the soup and adjust seasonings as desired for optimal flavor balance.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have something nourishing on the table without the stress of complicated techniques.
  • The vegetables practically melt into the broth, creating that velvety texture that feels indulgent even though it's genuinely good for you.
  • One pot means minimal cleanup, and you can easily swap in whatever vegetables you have on hand without throwing off the whole dish.
02 -
  • Don't skip letting the onions and garlic get fragrant at the beginning, because that's what separates a soup that's just food from one that smells like someone cared about making it.
  • If you add the milk and cream before the soup is blended, you'll end up with a harder time getting it smooth, so wait until after you've puréed everything.
03 -
  • Buy your vegetable broth from a good brand or make your own, because it's really going to shine in this recipe and low-sodium broth lets the vegetables be the star.
  • If your soup is too thick after blending, thin it out gradually with more broth rather than all at once, so you keep control of the consistency.
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