Creamy Vegetable Soup

A comforting and nutrient-packed vegetable soup, easy to make and perfect for any time of the year.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Vegetables and Base

2 cups mixed vegetables (carrots, peas, corn, broccoli) You can use fresh or frozen vegetables.
1 medium onion, chopped Adds sweetness and depth of flavor.
2 cloves garlic, minced Enhances overall flavor.
4 cups vegetable broth Adds richness; recommended over using water.

Creamy Elements

1 cup heavy cream For a richer taste; can be substituted with milk or non-dairy alternative.
1 cup shredded cheese (cheddar or your choice) Mild or bold flavors work well.
2 tablespoons olive oil Used for sautéing onion and garlic.

Seasoning and Garnish

to taste Salt and pepper Season as desired.
Herbs (like thyme or basil) for garnish Adds flavor and a fresh touch.

Method

Preparation

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
Add mixed vegetables and cook for another 5 minutes.

Cooking

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Stir in the heavy cream and cheese until melted and combined.
Season with salt, pepper, and herbs.

Serving

Serve hot, garnished with additional herbs if desired.

Notes

For a thicker soup, blend part or all using an immersion blender. Substitute any vegetables on hand and add cooked chicken or beans for protein. For spice, add red pepper flakes or jalapeños.