Creamy Vegetable Soup

This hearty, creamy vegetable soup is loaded with colorful vegetables and herbs in a rich, comforting broth. It’s easy to make, nourishing, and perfect for lunch or dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the butter or olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the potatoes, broccoli, cauliflower, corn, peas, broth, thyme, parsley, paprika, salt, and pepper.
5. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. For a creamier soup, blend about half of the soup using an immersion blender, leaving some chunks for texture.
7. Stir in the heavy cream and cheddar cheese (if using). Cook for 2–3 minutes, until the cheese has melted and the soup is heated through.
8. Taste and adjust the seasoning as needed.
9. Garnish with fresh parsley and serve hot.

Tips

• For a lighter version, use milk instead of heavy cream.
• Add cooked shredded chicken for extra protein.
• Fresh vegetables can be substituted with frozen vegetables.
• Blend more or less of the soup depending on how smooth you like it.

Variations

• Chicken Vegetable Soup: Add 2 cups cooked shredded chicken.
• Cheesy Broccoli Soup: Increase the broccoli to 3 cups and use 2 cups of cheddar cheese.
• Italian Vegetable Soup: Add a can of diced tomatoes and 1 cup of cooked pasta.
• Spicy Vegetable Soup: Stir in ¼ teaspoon crushed red pepper flakes or a dash of hot sauce.

Serving Suggestions

Serve with:

• Crusty bread
• Garlic bread
• Grilled cheese sandwiches
• Dinner rolls
• Side salad

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze before adding the cream for best results. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the cream before serving.

Reheating

Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each, until heated through.