Creamy Vegetable Soup Bowl (Printable version)

Velvety blend of tender vegetables with a creamy touch, ideal for cozy nights.

# Ingredient List:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 2 medium potatoes, peeled and cubed

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - ½ cup heavy cream

→ Seasonings

09 - 2 tablespoons unsalted butter
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

13 - Fresh chopped parsley
14 - Croutons

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic; cook for 3 to 4 minutes until translucent.
02 - Add chopped carrots, celery, and cubed potatoes to the pot. Stir occasionally and cook for 5 minutes.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
04 - Remove pot from heat. Purée soup using an immersion blender or in batches with a countertop blender until smooth.
05 - Return the soup to low heat. Stir in whole milk and heavy cream. Warm gently for 5 minutes without boiling.
06 - Add dried thyme, salt, and freshly ground black pepper. Adjust seasoning according to taste.
07 - Ladle soup into bowls and garnish with fresh parsley and croutons if desired. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less like a chore.
  • The blending step turns humble vegetables into something that tastes restaurant-quality without any fuss.
  • You probably have most of these ingredients already, so there's no excuse not to make it tonight.
02 -
  • Don't skip the initial sautéing of onions and garlic—this step builds the entire flavor foundation, and rushing through it will leave your soup tasting flat.
  • If your blended soup looks too thick, you can always thin it with a little more broth or milk, but you can't easily undo creaminess if you add too much dairy at once.
  • The soup will thicken slightly as it cools, so when you're tasting for seasoning, remember that the flavors will be a bit more muted once it's chilled and reheated.
03 -
  • Make a double batch and freeze half in portions—creamy soups reheat beautifully and give you an instant dinner on nights when cooking feels impossible.
  • Taste the soup just before serving rather than as you're making it, because temperatures and time change how flavors present themselves on your palate.

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