Description
A rich and comforting creamy vegetable soup made with a blend of fresh mixed vegetables, sautéed onions and garlic, simmered in vegetable broth, and finished with heavy cream for a smooth, velvety texture. Perfect as a warming starter or light meal.
Ingredients
Scale
Vegetables
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Fats
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Heat Olive Oil: Heat olive oil in a pot over medium heat to prepare for sautéing the aromatics.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the pot and cook until they become soft and fragrant, about 3-5 minutes.
- Cook Vegetables: Add the mixed vegetables to the pot and cook for 5 minutes, allowing them to slightly soften and absorb the flavors.
- Add Broth and Boil: Pour in the vegetable broth and bring the mixture to a boil to start the cooking process.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15 minutes so the flavors can meld and vegetables fully cook.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and pepper according to your taste preferences.
- Blend Soup (Optional): Blend the soup until smooth using an immersion blender or regular blender if you prefer a creamy texture without chunks.
- Serve Hot: Ladle the soup into bowls and serve immediately while hot to enjoy its comforting warmth.
Notes
- You can substitute the mixed vegetables with any seasonal vegetables you prefer.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- To make the soup vegan, replace heavy cream with coconut cream and ensure the vegetable broth is vegan.
- Blending the soup is optional but recommended for a creamy, smooth texture.
- Adjust seasoning at the end to suit your taste, especially the salt and pepper.
