Creamy Vegetable Soup
A rich and velvety soup filled with vibrant vegetables, a touch of cream, and shredded cheese, perfect for chilly evenings or busy weeknights.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth Chicken broth can be used for non-vegetarian option.
- 2 cups mixed vegetables (e.g., spinach, peas, corn) Use whatever vegetables you have on hand.
- 1 cup heavy cream Coconut milk or cashew cream can be used for a dairy-free option.
- 1 cup shredded cheese (e.g., cheddar) Nutritional yeast is a great alternative for vegans.
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Start by clearing your kitchen counter and gathering all your ingredients and kitchen tools: a cutting board, knife, and immersion blender.
- In a large pot, heat the olive oil over medium heat for about 1-2 minutes.
- Add the diced onion and minced garlic to the pot and sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Add the chopped carrots and celery, cooking for another 5 minutes until they soften slightly but retain some crunch.
- Pour in the vegetable broth and bring the mixture to a boil, about 5 minutes.
- Stir in the mixed vegetables and let them cook until tender for about 10 minutes.
- Lower the heat and stir in the heavy cream and shredded cheese, allowing the cheese to melt and season with salt and pepper to taste.
- Blend the soup with an immersion blender until it reaches your desired consistency.
- Taste and adjust seasoning as needed before serving.
- Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
This creamy vegetable soup is perfect for meal prep and can be stored in an airtight container in the fridge for up to 3-4 days or frozen for longer storage. Avoid boiling when reheating to maintain creaminess.