Are you craving a soul-warming, velvety soup that transforms ordinary vegetables into a luxurious culinary experience? Look no further! This Basic Cream of Vegetable Soup is not just a recipe—it's a magical transformation of simple ingredients into a bowl of pure comfort. Whether you're battling a chilly evening or seeking a nutritious meal that feels like a warm hug, this soup promises to elevate your home cooking game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups mixed vegetables (peas, corn, green beans)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by gathering all your ingredients: 1 chopped onion, 2 diced carrots, 2 diced celery stalks, 2 cups of mixed vegetables (such as peas, corn, and green beans), 4 cups of vegetable broth, 1 cup of heavy cream, salt, pepper, and fresh herbs for garnish.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the diced carrots and celery to the pot. Continue to sauté the mixture for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the mixed vegetables, allowing them to combine with the other ingredients. Cook for an additional 2-3 minutes to heat through.
- Pour in the vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
- After the vegetables are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream, mixing well to combine. Allow the soup to heat through on low heat for an additional 5 minutes, but do not let it boil.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed to suit your preference.
- Once the soup is heated and seasoned, ladle it into bowls. Garnish each serving with fresh herbs of your choice, such as parsley or chives, for added flavor and presentation.
- Serve the soup warm with crusty bread or crackers on the side, and enjoy your delicious homemade cream of vegetable soup!
Tips
- Vegetable Selection: Use fresh, seasonal vegetables for the most vibrant flavor. Don't be afraid to mix and match based on what's available.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot. If using a countertop blender, blend in small batches and be careful with hot liquids.
- Cream Consistency: Add cream at the end and heat gently to prevent curdling. Low and slow is the key to a silky smooth soup.
- Flavor Boosters: Experiment with herbs like thyme, rosemary, or bay leaves during simmering for extra depth.
- Make-Ahead Friendly: This soup can be prepared in advance and reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days.
- Garnish Creatively: Fresh herbs, a drizzle of olive oil, croutons, or a sprinkle of cheese can transform your soup's presentation.
Nutrition Facts
Calories: 268kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: 14g
Cholesterol: 75mg
