Vegetable Cream Soup

Cozy up with a bowl of this rich and velvety Vegetable Cream Soup, a comforting classic that’s as nourishing as it is delicious. Brimming with the fresh flavors of carrots, celery, zucchini, broccoli, and potatoes, this recipe is pureed to creamy perfection, creating a silky texture that’s both indulgent and wholesome. A splash of heavy cream adds depth and richness, while garlic and parsley elevate the flavor profile with a fragrant, herbal freshness. Ready in just 45 minutes, this easy one-pot soup is ideal for busy weeknights or as an elegant appetizer for dinner parties. Serve it steaming hot with crusty bread or your favorite side for a satisfying meal that’s packed with vitamins, fiber, and wholesome goodness. Perfect for anyone seeking a healthy, comforting soup recipe that highlights vibrant garden vegetables!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, chopped onion
• 2 medium, diced carrot
• 2 stalks, sliced celery
• 2 minced garlic cloves
• 2 medium, peeled and diced potato
• 1 medium, diced zucchini
• 1 cup, florets broccoli
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the diced carrot and celery, cooking for another 3-4 minutes until they begin to soften.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the diced potatoes, zucchini, and broccoli florets to the pot and stir well to combine with the sautéed vegetables.

Step 6

Pour in the vegetable broth, ensuring the vegetables are fully submerged.

Step 7

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are tender.

Step 8

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.

Step 9

Return the pureed soup to the pot over low heat, and stir in the heavy cream.

Step 10

Season the soup with salt and black pepper, adjusting to taste.

Step 11

Garnish with fresh chopped parsley before serving.

Step 12

Serve hot with crusty bread or your choice of side dish.

Nutrition Facts

Serving size	(2221.8g)

Amount per serving	% Daily Value*
Calories	2066.8

Total Fat 130.7g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 9.5g
Cholesterol 249mg	0%
Sodium 7385.7mg	0%
Total Carbohydrate 177.9g	0%
Dietary Fiber 28.4g	0%
Total Sugars 48.7g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 366.0mg	0%
Iron 9.1mg	0%
Potassium 4497.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 6.5%

Carbs: 35.2%