Description
Creamy comfort arrives with this classic cream of vegetable soup, blending seasonal produce into a smooth, hearty dish. Home cooks discover a simple method for crafting a nourishing meal that warms and satisfies with minimal kitchen effort.
Ingredients
Scale
- 4 cups (1 liter) vegetable or chicken broth
- ½ cup (120 milliliters) heavy cream or half-and-half
- 2 tbsps olive oil or unsalted butter
- 1 medium potato, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup zucchini, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped
- Croutons or toasted bread
- Grated Parmesan cheese
Instructions
- Foundational Flavor: In a large pot, sauté diced onions and minced garlic in olive oil or butter over medium heat until translucent and aromatic.
- Vegetable Layer: Add chopped carrots and celery, cooking until vegetables soften and release their natural sweetness, then incorporate cubed potato, broccoli florets, cauliflower pieces, and zucchini.
- Liquid Infusion: Pour vegetable broth over the vegetable mixture, introducing fresh thyme and a bay leaf to enhance the soup’s herbaceous depth.
- Simmering Process: Bring to a boil, then reduce heat and simmer covered, allowing vegetables to tenderize and flavors to harmonize until all vegetables reach optimal softness.
- Textural Transformation: Remove bay leaf and puree the soup using an immersion blender or standard blender, creating a smooth or partially chunky consistency based on preference.
- Finishing Touch: Stir in heavy cream, season with salt and pepper, gently warming without boiling to preserve the delicate flavor profile.
- Presentation: Ladle into serving bowls and garnish with fresh parsley, crisp croutons, or delicate Parmesan cheese shavings for an elegant final flourish.
Notes
- Sauté with Care: Gently cook onions and garlic until translucent to build a rich flavor base without burning, which can create bitter undertones.
- Vegetable Texture Matters: Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- Blending Technique: Use an immersion blender for easier clean-up and more control over soup consistency, stopping when you reach your desired smoothness or chunkiness.
- Cream Addition Trick: Add cream off the heat to prevent curdling and maintain a silky, smooth texture in the final soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg