Description
Warm your soul with this creamy vegetable soup, featuring a delightful blend of fresh veggies and rich cream. Perfect for chilly days or cozy gatherings, this dish is not only comforting but also easy to make and customize with seasonal ingredients.
Ingredients
Scale
- 2 cups carrots, diced
- 2 cups potatoes, peeled and diced (Yukon Gold recommended)
- 1 cup celery, chopped
- 1 cup onion, chopped (yellow preferred)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 2 bay leaves
- Fresh herbs for garnish (optional)
Instructions
- Prepare vegetables by chopping them into small pieces.
- In a large pot over medium heat, heat olive oil and sauté onions until translucent (about 5 minutes).
- Add carrots, celery, and potatoes; cook for another 5 minutes until slightly softened.
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Pour in vegetable broth and add seasonings (salt, pepper, thyme, bay leaves). Simmer for 20-25 minutes until vegetables are tender.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in heavy cream gradually, heating through but avoiding boiling.
- Serve in bowls garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg