Creamy Vegetable Soup Bowl (Print Version)

A velvety blend of seasonal vegetables and cream for a warm, comforting bowl.

# 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 tbsp unsalted butter
10 - 1/2 tsp dried thyme
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

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 for 3 to 4 minutes until translucent.
02 - Add chopped carrots, celery, and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes until vegetables are tender.
04 - Remove pot from heat and purée the soup until smooth using an immersion blender or in batches with a countertop blender.
05 - Return soup to low heat. Stir in whole milk and heavy cream, warming gently for 5 minutes without boiling.
06 - Add dried thyme, salt, and freshly ground black pepper. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh parsley and croutons if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and feels like you've spent all day cooking.
  • The texture is velvety without being heavy, and you can taste each vegetable without them competing.
  • It's forgiving enough to make on a weeknight but special enough to serve to guests.
02 -
  • Don't let the cream mixture boil after you add it—it can separate and the soup loses that silky texture you worked for.
  • A pinch of nutmeg added at the end can elevate this from good to unforgettable, though it's optional.
03 -
  • Don't rush the sautéing of onions and garlic—those few minutes really do set up the entire flavor of the soup.
  • If you're worried about the cream curdling, temper it by stirring in a few spoonfuls of the hot soup before pouring it into the pot.

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