Creamy Vegetable Soup Bowl (Printable)

Velvety, comforting soup with tender vegetables and a creamy touch, perfect for warming meals.

# What You'll Need:

→ 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 - 1/2 cup heavy cream

→ Seasonings

09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - Fresh chopped parsley
14 - Croutons

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic; sauté until translucent, about 3 to 4 minutes.
02 - Incorporate chopped carrots, celery, and cubed potatoes. Cook while stirring occasionally for 5 minutes.
03 - Pour in vegetable broth, bring to a boil, then lower heat and simmer for 20 minutes until vegetables are tender.
04 - Remove pot from heat. Puree the mixture using an immersion blender or transfer in batches to a blender until smooth.
05 - Return soup to low heat. Stir in milk and heavy cream, warming gently for 5 minutes without boiling.
06 - Add dried thyme, salt, and freshly ground black pepper. Adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with fresh parsley and croutons if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in less than an hour, turning simple vegetables into something that tastes like it took all day.
  • The immersion blender makes you feel like a real cook without any fuss or mess.
  • It freezes beautifully, so you can make a double batch and have comfort on standby.
02 -
  • Don't skip blending—lumpy soup will taste like you didn't try, but blended soup tastes elegant and intentional.
  • Add the cream off the heat or on very low heat; high heat is how cream breaks and the soup turns grainy instead of silky.
  • If your soup seems too thick, thin it gently with more broth or milk rather than water, which would wash out the flavor you worked to build.
03 -
  • An immersion blender is worth its counter space for soups like this—it's faster and easier than working in batches with a regular blender.
  • If you make this vegan, use the best plant-based cream you can find; cheaper versions won't give you that silky finish.

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