Description
This Creamy Vegetable Soup recipe is a comforting and hearty dish packed with nutritious vegetables such as cauliflower, broccoli, carrots, and corn. Slowly simmered in vegetable broth with a blend of dried herbs and spices, then blended to a smooth creamy texture, it’s a perfect wholesome meal option for cozy days.
Ingredients
Scale
Vegetables
- 1 cup chopped yellow onion (1 small onion)
- 4 cups cauliflower florets (1 large cauliflower)
- 2 cups broccoli florets
- 2 cups chopped carrots
- 1 cup frozen corn
Liquids & Broth
- 10 cups vegetable broth
Spices & Herbs
- ½ tablespoon dried garlic
- ½ tablespoon dried parsley
- ½ tablespoon dried thyme
- ½ tablespoon dried Italian seasoning
- ½ teaspoon black pepper
Instructions
- Combine Vegetables and Broth: In a 6-quart Dutch oven or large pot, place all the chopped vegetables and vegetable broth.
- Add Spices: Add in dried garlic, parsley, thyme, Italian seasoning, and black pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot partially with a lid to allow steam to escape and liquid to reduce. Cook for 45-60 minutes or until the vegetables are very soft.
- Blend Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy.
- Adjust Consistency: If the soup is too thick, add more liquid such as water, milk, or additional broth until you reach your desired consistency. Stir and heat through before serving.
Notes
- For a richer flavor, substitute some of the vegetable broth with chicken broth if not vegetarian.
- You can customize the herb mix according to your taste preference.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender to blend.
- This soup freezes well; store in airtight containers and thaw before reheating.
- Adding a splash of cream or coconut milk after blending can elevate creaminess if desired.
