Creamy Vegetable Soup Recipe

This hearty and rich creamy vegetable soup is a celebration of garden-fresh flavors and velvety texture. Sautéed onions, garlic, and an abundance of vibrant vegetables create a warm bowl of comfort. Perfect for Recipes Using Vegetables and a show-stopping Vegetable Chowder Soup that delights every spoonful.

I really enjoy making this Creamy Vegetable Soup because its full of wholesome ingredients that give you tons of vitamins and minerals. I start by heating 1 tbsp of olive oil and then I sauté 1 medium diced onion along with 2 cloves garlic minced until they get soft.

After that I add 2 peeled and chopped carrots, 2 chopped celery stalks and 1 medium diced potato which helps thicken the soup naturally. I then stir in 1 cup cauliflower florets and 1 cup broccoli florets that add body and loads of antioxidants.

Next, I pour in 4 cups vegetable broth, add a bay leaf and 1/2 tsp dried thyme to make sure its packed with flavor. Finally, I swirl in 1 cup heavy cream and 1 cup shredded sharp cheddar cheese that makes it extra creamy.

This recipe, similar to veggie potato soup or vegetarian chowder soup recipes, is nutritious and comforting perfect for Sunday soup recipes.

Why I Like this Recipe

I like this recipe because it always makes me feel warm and cozy inside. I love how the cream and cheese mix together perfectly to create a rich and comforting taste. Another reason I really dig it is because there is a ton of different veggies in every bite, so it never feels boring. Plus, I appreciate how simple it is to whip up even though it tastes super fancy. Lastly, it’s the perfect meal on a cold day when I just need something hearty and delicious.

Ingredients

• Olive oil: Offers healthy fats aiding flavor and smooth cooking without overwhelming other tastes.
• Onion: Packed with fibers and natural sweetness providing essential vitamins and a tasty base.
• Garlic: Boosts flavor with a spicy kick and offers antioxidants with numerous health benefits.
• Carrots: Rich in beta-carotene, offering a pleasant sweetness and crunchy texture when chopped.
• Broccoli and Cauliflower: These veggies are nutrient-dense, supplying fiber, vitamins, and a subtle earthy taste.
• Heavy Cream: Adds rich, silky texture despite high fat content making it extra luxurious.
• Cheddar Cheese: Brings savory, tangy flavor and protein punch, tying the soup ingredients together.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste

How to Make this

1. Heat 1 tbsp of olive oil in a large pot over medium heat, then add the diced onion and minced garlic. Stir occasionally until the onions get soft and a bit golden.

2. Toss in the chopped carrots, celery, and diced potato. Cook them for about 3 to 4 minutes so they start to soften up.

3. Now add the cauliflower and broccoli florets to the pot and mix them together with the other veggies.

4. Pour in the 4 cups of vegetable broth along with the bay leaf and 1/2 tsp dried thyme. Season with a little salt and pepper while you stir.

5. Bring the whole mix to a simmer and let it cook for about 20 minutes, or until all the vegetables are tender.

6. Remove the bay leaf then use an immersion blender to blend about half of the soup, making sure it stays a bit chunky. If you dont have an immersion blender, carefully transfer some to a blender and then stir the mixture back in.

7. Slowly stir in the 1 cup heavy cream into the soup, heating through without letting it boil.

8. Add the 1 cup shredded sharp cheddar cheese and stir until the cheese has completely melted into the soup.

9. Continue heating the soup gently for another couple of minutes to make all the flavors combine well.

10. Give it a taste, adjust the salt and pepper if needed, and then serve it up hot as a hearty and creamy meal. Enjoy!

Equipment Needed

1. Large pot – to heat and simmer your veggies like a pro
2. Cutting board – for chopping onions, garlic, carrots, celery, potato, cauliflower, and broccoli
3. Chef’s knife – needed for dicing and slicing all your ingredients
4. Measuring spoons and cups – to get the right amounts of olive oil, broth, cream, and seasoning
5. Stirring spoon – for mixing everything evenly in the pot
6. Immersion blender (or regular blender with a transfer container) – for blending part of the soup and making it a bit chunky
7. Stove – to cook and simmer all the ingredients

FAQ

Creamy Vegetable Soup Recipe Substitutions and Variations

• If you dont have olive oil, you can use any neutral oil like vegetable oil or even a bit of melted butter (if you prefer a richer flavor).
• You can swap heavy cream with half-and-half mixed with a tablespoon of cornstarch dissolved in a bit of milk to thicken it up. Some people also use coconut cream but be aware it changes the taste a bit.
• If you dont have vegetable broth on hand, you can use chicken broth if you’re not keeping it fully veggie, or you can make your own quick broth by simmering some bouillon cubes in water.
• Instead of sharp cheddar cheese, try using Monterey Jack or even a mix of mozzarella and Parmesan for a different, but still delicious, cheesy flavor.
• You can replace the potato with a sweet potato if you want a sweeter, slightly different twist on the texture and taste of the soup.

Pro Tips

1. Try caramelizing the onions just a little longer to bring out more sweetness and depth to the broth.
2. Instead of blending all the veggies, only partially blend the soup to keep some chunks for more texture and visual appeal.
3. When adding the heavy cream, make sure the soup’s not too hot so it doesn’t curdle, and stir slowly to fully combine.
4. If you like a richer flavor, toss in extra herbs like a pinch of rosemary or oregano, but don’t overdo it or it might mask the natural taste of the veggies.