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 great for cozy weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and sliced
- 1 small zucchini, chopped
- 1 cup broccoli florets
- 4 cups vegetable stock
- 1 cup milk or half-and-half (dairy or plant-based)
- 2 tablespoons plain flour
- 1 teaspoon desiccated thyme
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
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Sprinkle flour over the vegetables and stir until coated. Slowly add vegetable broth, stirring to prevent lumps.
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Add potatoes, zucchini, and broccoli. Simmer for 15–20 minutes until vegetables are tender.
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Lower the heat, stir in milk, thyme, paprika, salt, and pepper. Blend with an immersion blender for a smooth texture or leave partially chunky.
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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