Silky Vegetable Cream Soup (Print version)

Comforting creamy vegetable blend with fresh herbs, ideal for a light starter or meal.

# What you'll need:

→ Vegetables

01 - 1 medium onion, chopped
02 - 2 cloves garlic, minced
03 - 2 medium potatoes, peeled and diced
04 - 2 cups mixed chopped vegetables (cauliflower, broccoli, carrots, celery, leeks)

→ Liquids

05 - 4 cups vegetable or chicken broth
06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon ground white or black pepper
10 - Pinch of ground nutmeg (optional)

→ Garnish

11 - Fresh herbs (chives, parsley, or dill), finely chopped

# How to make it:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 3 to 4 minutes.
02 - Incorporate diced potatoes and chopped vegetables. Cook while stirring for 2 to 3 minutes.
03 - Pour in broth and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, approximately 15 to 20 minutes.
04 - Remove from heat and blend soup until smooth using an immersion blender or by processing in batches with a countertop blender.
05 - Stir in heavy cream, salt, pepper, and optional nutmeg. Warm gently over low heat without boiling. Adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with finely chopped fresh herbs.

# Expert suggestions:

01 -
  • It comes together in under 45 minutes, yet tastes like you've been tending a pot all day.
  • The beauty is in its flexibility—swap in whatever vegetables are calling to you from the crisper drawer.
  • One bowl somehow feels both light enough for lunch and rich enough for an elegant first course.
02 -
  • The cream must be added after blending and only warmed gently—boiling it is the one way to ruin an otherwise forgiving recipe.
  • Your blending effort here determines the soup's personality; smoother means more refined, slightly chunky means more rustic and honest.
  • Taste as you go with seasoning because the salt intensity shifts once cream joins the party.
03 -
  • Make an extra batch and freeze it in portions; it keeps beautifully for up to three months and becomes an emergency dinner that tastes anything but rushed.
  • If your blender seems to struggle, let the soup cool for just a few minutes before processing—it blends easier and safer when it's not actively steaming.

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