Why Make This Recipe
Creamy Vegetable Soup is a delightful and comforting dish that warms you up on chilly days. It’s not just delicious; it’s also packed with nutrients from the variety of vegetables. This soup can easily be made vegetarian and is perfect for any meal. Whether you’re looking for a light lunch or a cozy dinner, this recipe is sure to satisfy.
How to Make Creamy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups mixed vegetables (carrots, celery, bell peppers, etc.), chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the mixed vegetables and cook for a few minutes until they start to soften.
- Pour in the vegetable broth and bring to a simmer.
- Cook until the vegetables are tender, about 15-20 minutes.
- Stir in the heavy cream and shredded cheese, and cook until the cheese has melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Creamy Vegetable Soup
Serve Creamy Vegetable Soup hot in bowls. You can top it with extra shredded cheese, croutons, or fresh herbs. Pair it with crusty bread or a fresh salad for a complete meal.
How to Store Creamy Vegetable Soup
Allow the soup to cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or cream to bring back its creamy texture.
Tips to Make Creamy Vegetable Soup
- Use whatever vegetables you have on hand for a unique flavor.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Blend the soup for a smoother texture or leave it chunky for more bite.
- Adjust the seasoning to your taste by adding herbs or spices.
Variation
You can switch up the cheese to suit your taste, or add additional spices like cayenne pepper for a kick. You might also consider adding protein like cooked chicken or beans for a more filling meal.
FAQs
Can I make this soup ahead of time?
Yes, you can make Creamy Vegetable Soup a day ahead. Just store it in the refrigerator and reheat it before serving.
Can I add meat to this soup?
Absolutely! You can add cooked chicken, sausage, or bacon for added flavor and protein.
Is this soup suitable for freezing?
Yes, this soup freezes well. Just remember to let it cool and use freezer-safe containers. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Creamy Vegetable Soup
Equipment
- large pot
- whisk
- ladle
Ingredients
Vegetables
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 2 medium potatoes peeled and diced
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquid & Dairy
- 6 cups vegetable broth
- 1 cup heavy cream
- 0.5 cup milk
Other
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh dill chopped
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation
- Melt butter in a large pot over medium heat, then add diced carrots, celery, potatoes, and onion, cooking until softened.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
Cooking
- Gradually whisk in vegetable broth, ensuring no lumps form, and bring the soup to a simmer.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until all vegetables are tender.
- Stir in frozen peas and corn, then pour in heavy cream and milk, cooking just until heated through.
Finishing
- Season with salt and black pepper to taste, adjusting as needed.
- Ladle the hot soup into bowls, garnish with fresh dill, and serve immediately.