Creamy Vegetable Soup

A luscious blend of fresh veggies and creamy goodness for a comforting meal.

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main Course, Soup

Cuisine American

Servings 4 servings

Calories 320 kcal

2 tablespoons olive oil Can substitute with coconut oil or butter.
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, diced Can substitute with bell pepper or squash.
2 cups vegetable broth Chicken broth can be used as a substitute.
1 cup heavy cream Substitute with coconut cream or cashew cream for a dairy-free version.
1 cup shredded cheese Cheddar or choice of cheese. Nutritional yeast can be used for a vegan option.
to taste Salt and pepper
for garnish Fresh herbs (parsley or thyme)

Prep your workspace and ingredients by organizing your space and setting out all ingredients.
Dice the onion, mince the garlic, and chop the carrots, celery, and zucchini.

In a large pot, add olive oil and heat on medium. Add diced onion and minced garlic, sauté for 3-4 minutes until fragrant.
Add chopped carrots and celery. Stir and cook for about 5 minutes to soften.
Incorporate diced zucchini and stir for an additional 3 minutes.
Pour in vegetable broth, bring to a boil, then reduce to a simmer and cook for about 15 minutes.
Add heavy cream and shredded cheese, stirring continuously until well combined and cheese is melted.
Season with salt and pepper to taste.
Serve hot, garnishing with fresh herbs.

For leftovers, store in an airtight container in the fridge for 3-4 days or freeze in safe containers for up to 3 months.

Keyword Comfort food, Creamy Vegetable Soup, Easy Soup Recipe, Healthy Soup, Vegetarian Soup