Creamy Vegetable Soup Bowl (Printable)

Velvety soup with tender vegetables and a creamy finish for warm, 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

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, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
04 - Remove from heat and blend soup until smooth using an immersion blender or countertop blender in batches.
05 - Return soup to low heat, stir in whole milk and heavy cream, and warm gently for 5 minutes without boiling.
06 - Add dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley and croutons if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you spent the afternoon stirring a pot.
  • The blending step is where the magic happens—chunky vegetables become silky luxury without any heavy cream pretense.
  • You can make it vegan, creamy, or adjust the richness entirely based on what you have on hand.
02 -
  • Don't skip the immersion blender step or try to make this chunky—the creaminess comes from puréeing vegetables, not from cream alone, and that's what makes it special.
  • If your soup breaks when you add cream (looks separated or grainy), it usually means the heat was too high; pull it off the stove and whisk in the cream more slowly next time.
  • Leftovers thicken as they cool, so if your soup seems too thick the next day, warm it gently and stir in a splash of broth or milk.
03 -
  • Taste the soup before serving—seasoning is everything, and there's no shame in adjusting salt and pepper multiple times until it feels right in your mouth.
  • If you want it richer, use half-and-half instead of whole milk, or skip the milk altogether and use all cream, though that's decadent enough to reserve for special evenings.

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