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Cream of Vegetable Soup Recipe

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★★★★★

4.3 from 27 reviews

This Delicious Cream of Vegetable Soup is a hearty, comforting dish made with fresh vegetables sautéed to perfection, simmered in flavorful chicken broth, and blended into a smooth, creamy delight. Enhanced with a touch of heavy cream and aromatic herbes de Provence, this soup is perfect for a warm lunch or dinner, delivering a wholesome and satisfying experience in just 40 minutes.

Ingredients

Scale

Vegetables

  • 1 medium red onion, chopped
  • 1 garlic clove, finely minced
  • 1 celery stalk, chopped
  • 2 small carrots, coarsely diced
  • ½ sweet potato, cut into large cubes
  • 1 large zucchini, cut into large pieces

Other Ingredients

  • 3 tbsp extra-virgin olive oil
  • ¼ tsp herbes de Provence
  • Salt, to taste
  • Black pepper, to taste
  • 3 cups chicken broth
  • ½ cup heavy cream (35%)

Instructions

  1. Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium-high heat. Once hot, add the chopped red onion and minced garlic. Sauté, stirring occasionally, until the onion becomes tender and translucent, about 5 minutes.
  2. Add Celery and Carrots: Add the chopped celery and coarsely diced carrots to the pot with the sautéed onions and garlic. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Simmer Sweet Potato: Add the cubed sweet potato to the pot and mix all the vegetables well. Pour in the chicken broth. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for about 15 minutes, or until the sweet potatoes and carrots are fork-tender.
  4. Add Zucchini: Add the large pieces of zucchini to the simmering soup. Cook for an additional 5 minutes, or until the zucchini is just tender.
  5. Season and Puree Soup: Stir in the herbes de Provence, salt, and black pepper to taste. Using a hand blender, carefully purée the soup in the pot until it is smooth and creamy, giving it an extra whirl for an ultra-velvety texture.
  6. Add Cream and Final Blend: Add the heavy cream to the pureed soup and stir well. Purée with the hand blender one more time to fully incorporate the cream and achieve a silky finish.
  7. Serve: Serve the soup hot and enjoy your delicious cream of vegetable soup.

Notes

  • Use a hand blender cautiously to avoid splatters when pureeing hot soup.
  • For a vegan version, substitute chicken broth with vegetable broth and heavy cream with coconut cream or a plant-based alternative.
  • Adjust seasoning at the end to suit your taste.
  • This soup can be stored in the refrigerator for up to 3 days.
  • Reheat gently over low heat to prevent the cream from curdling.

Keywords: cream of vegetable soup, vegetable soup, creamy soup, healthy soup, homemade soup, easy soup recipe

Find it online: https://foodiecara.com/cream-of-vegetable-soup-recipe/