Description
A warm and satisfying creamy vegetable soup made with seasonal veggies, perfect for chilly evenings.
Ingredients
Scale
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, chopped
- 2 stalks Celery, chopped
- 2 Potatoes, peeled and diced
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- Salt, to taste
- Pepper, to taste
- Herbs (thyme or basil), to taste
Instructions
- Wash, peel, and chop your veggies into bite-sized pieces.
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and soft.
- Toss in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Add the vegetable broth and bring it to a boil. Let it simmer for 20 minutes, or until the veggies are tender.
- Carefully transfer the soup to a blender or use an immersion blender directly in the pot until smooth.
- Return the soup to heat and mix in the heavy cream. Let it warm through, but don’t let it boil.
- Taste and adjust with salt, pepper, and herbs.
Notes
Serve with crusty bread or a fresh salad on the side. This soup can also be topped with cheese, croutons, or a drizzle of olive oil.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg