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Easy creamy vegetable soup is shown as a featured image, highlighting its vibrant colors and inviting texture for a comforting and simple meal.

Creamy Vegetable Soup Magic

This creamy vegetable soup is a comforting and nutritious meal, perfect for weeknights or cozy weekends. Packed with fresh vegetables and a touch of creaminess, it's a customizable and budget-friendly way to enjoy a hearty and healthy soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup heavy cream
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender (optional)
  • Regular blender (optional)
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and chopped celery to the pot and cook for another 2 minutes, stirring occasionally.
  4. Add the diced carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
  5. Pour the vegetable broth into the pot, making sure to cover all the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender.
  7. Add the broccoli and cauliflower florets to the pot and simmer for another 5-7 minutes, or until they are tender-crisp.
  8. For a smoother soup, use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids, as they can splatter. If you prefer a chunkier soup, skip this step.
  9. Stir in the heavy cream until well combined.
  10. Season the soup with salt and pepper to taste.
  11. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

For a richer flavor, consider using homemade vegetable broth. To make the soup vegan, substitute the heavy cream with coconut cream or cashew cream. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. Add a squeeze of lemon juice before serving to brighten the flavors.