Creamy Vegetable Soup
A rich and creamy vegetable soup that brings warmth and comfort with a vibrant blend of vegetables, cream, and cheese.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 cup onion, chopped Any onion variety can work
- 2 cups carrots, diced About 2 medium carrots
- 2 stalks celery, diced Adds flavor and crunch
- 3 cloves garlic, minced Enhances flavor
Soup Components
- 4 cups vegetable broth Use low sodium if preferred
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, peas) Can customize based on preference
- 1 cup heavy cream For richness
- 1 cup grated cheese (e.g., cheddar or parmesan) Choose your favorite cheese
Seasoning
- to taste Salt
- to taste Pepper
- optional Fresh herbs for garnish e.g., parsley, thyme
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery; sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
Cooking
- Pour in vegetable broth and bring to a boil.
- Stir in mixed vegetables and simmer for 10-15 minutes or until fork-tender.
Finishing Touches
- Reduce heat and gradually stir in heavy cream and grated cheese until melted.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently and add broth or milk if thickened.