Description
A warm and comforting creamy vegetable soup made with fresh vegetables, herbs, and a silky base. Simple to prepare, customizable for different diets, and perfect for cozy weeknight dinners.
Ingredients
2 tablespoons olive oil or unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 small zucchini, chopped
1 cup broccoli florets
4 cups vegetable broth
1 cup milk or half-and-half (dairy or plant-based)
2 tablespoons all-purpose flour
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
Sprinkle flour over the vegetables and stir until coated. Slowly add vegetable broth, stirring to prevent lumps.
Add potatoes, zucchini, and broccoli. Simmer for 15–20 minutes until vegetables are tender.
Lower the heat, stir in milk, thyme, paprika, salt, and pepper. Blend with an immersion blender for a smooth texture or leave partially chunky.
Garnish with parsley and serve warm with bread or salad.
Notes
For a vegan version, use plant-based milk and olive oil.
To thicken without flour, use cornstarch or puree more vegetables.
This soup freezes well; just cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 220
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 12 mg