Description
This Creamy Vegetable Soup is a wholesome and comforting dish made from a medley of fresh and frozen vegetables simmered in a flavorful vegetable broth, then blended to a smooth, creamy consistency. Perfect for a healthy and filling meal, this soup is packed with nutrients and herbs for a delicious, heartwarming experience.
Ingredients
Scale
Vegetables
- 1 cup chopped yellow onion (1 small onion)
- 4 cups cauliflower florets (1 large cauliflower)
- 2 cups broccoli florets
- 2 cups chopped carrots
- 1 cup frozen corn
Broth and Seasonings
- 10 cups vegetable broth
- ½ tablespoon dried garlic
- ½ tablespoon dried parsley
- ½ tablespoon dried thyme
- ½ tablespoon dried Italian seasoning
- ½ teaspoon black pepper
Instructions
- Combine Ingredients: In a 6-quart Dutch oven or large pot, place all the chopped vegetables including onions, cauliflower, broccoli, carrots, and frozen corn, then pour in the vegetable broth.
- Add Spices: Add the dried garlic, dried parsley, dried thyme, dried Italian seasoning, and black pepper to the pot. Stir well to combine all the ingredients evenly.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to let it simmer. Cover the pot partially with a lid to allow some steam to escape, aiding in liquid reduction. Cook for 45-60 minutes, or until all vegetables are soft and tender.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until it reaches a smooth and creamy texture. Be careful while blending to avoid splatters.
- Adjust Consistency: If the soup is too thick, gradually add additional liquid such as water, milk, or more vegetable broth to reach your preferred consistency. Stir well before serving.
Notes
- For added creaminess, consider stirring in a splash of cream or coconut milk after blending.
- You can substitute chicken broth if not strictly vegetarian, but vegetable broth keeps it vegan.
- Use fresh herbs if available for a brighter flavor, adjusting quantities to taste.
- This soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Reheat gently on the stovetop to prevent scorching and stir occasionally.
