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–+ servings

Creamy Vegetable Soup

This creamy vegetable soup is silky, savory, and features a blend of sautéed onions and garlic, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups mixed vegetables (carrots, celery, bell peppers, etc.) Any mixed vegetables can be used.
  • 4 cups vegetable broth Use low-sodium broth for tighter salt control.
For finishing the soup
  • 1 cup heavy cream Full-fat cream for the best texture.
  • 1 cup shredded cheese (cheddar or your choice) Use freshly shredded cheese.
  • to taste Salt and pepper
  • optional Fresh herbs for garnish

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add 1 chopped onion and 2 minced garlic cloves, sauté until onion is softened and translucent (about 5–7 minutes).
Cooking
  1. Add 4 cups of mixed vegetables and cook, stirring, for 3–5 minutes until they start to soften and pick up color.
  2. Pour in 4 cups of vegetable broth and bring to a gentle boil.
  3. Reduce heat to a simmer and cook until vegetables are fully tender, about 10–15 minutes.
  4. Remove from heat and stir in 1 cup of heavy cream and 1 cup of shredded cheese until melted and creamy.
  5. Season with salt and pepper to taste before serving.
Serving
  1. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1.5gCalories: 295kcalCarbohydrates: 14gProtein: 12gFat: 23gSaturated Fat: 13gSodium: 500mgFiber: 3gSugar: 4g

Notes

This recipe is versatile for using leftover vegetables. To achieve a smoother texture, reserve a cup of the soup to puree and return it to the pot before adding cream and cheese.

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