Creamy Vegetable Soup

This creamy vegetable soup blends sweet carrots, savory onion, and a buttery potato base into a velvety, comforting bowl, perfect for cooler evenings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 330

Ingredients Method Nutrition Notes

Ingredients

Aromatics

2 tablespoons olive oil For sautéing
1 medium onion, chopped For flavor base
2 cloves garlic, minced For flavor enhancement

Vegetables

2 medium carrots, chopped Sweetness and texture
2 stalks celery, chopped For additional flavor
1 medium potato, diced Acts as a thickener

Liquid

4 cups vegetable broth Base of the soup
1 cup heavy cream or coconut milk For creaminess

Seasoning and Garnish

to taste Salt Season to preference
to taste pepper Season to preference
as needed Fresh herbs (like thyme or parsley) For garnish before serving

Method

Preparation

Warm 2 tablespoons olive oil in a large pot over medium heat.
Add 1 chopped onion and 2 minced garlic cloves; sauté until the onion is softened and translucent.
Stir in 2 chopped carrots and 2 chopped celery stalks; cook for about 5 minutes to soften slightly.
Add 4 cups vegetable broth and 1 diced potato; bring the mixture to a boil.
Lower the heat and let the soup simmer until the vegetables and potato are tender, about 15–20 minutes.

Finishing

Pour in 1 cup of heavy cream or coconut milk, then season with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth, or leave some chunks for texture depending on preference.
Ladle into bowls and serve hot, garnished with fresh herbs.

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 20gProtein: 4gFat: 29gSaturated Fat: 18g

Notes

The soup is easy to adapt to dietary preferences and can be made dairy-free by using coconut milk. Cool and refrigerate leftovers; it keeps for 3–4 days.

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