Creamy Vegetable Soup Bowl (Printable)

Velvety soup blended with tender vegetables and cream, perfect for warming cozy meals.

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

→ Garnish (optional)

13 - Fresh chopped parsley
14 - Croutons

# How to Make It:

01 - Melt the butter in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3 to 4 minutes until translucent.
02 - Add chopped carrots, celery, and potatoes to the pot. Cook, stirring occasionally, for 5 minutes.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
04 - Remove pot from heat. Using an immersion blender or a countertop blender in batches, puree the soup until smooth.
05 - Return soup to low heat. Stir in whole milk and heavy cream. Warm gently for 5 minutes without boiling.
06 - Add dried thyme, salt, and freshly ground black pepper. Adjust seasoning according to taste.
07 - Ladle soup into bowls. Garnish with fresh parsley and croutons if desired. Serve hot.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together in under an hour with minimal fuss.
  • The velvety texture is pure comfort, and it actually tastes better when made ahead and reheated.
  • You can swap vegetables based on what's in your kitchen without overthinking it.
02 -
  • Don't skip peeling the potatoes—the skins will create a slightly grainy texture that breaks the velvety dream you're after.
  • Never boil the soup after the cream goes in; it will separate and turn grainy instead of staying silky and smooth.
  • Taste it right before serving because salt needs can shift depending on your broth and cream—seasoning as you go is more forgiving than oversalting at the end.
03 -
  • If your soup breaks or looks grainy after adding the cream, blend it again gently for a few seconds—sometimes that's all it takes to bring everything back into suspension.
  • Room-temperature vegetables blend more smoothly than ice-cold ones, so let everything rest for a minute after cooking before you blend if you have time.

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