Ingredients
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 1 cup broccoli florets
Liquids & Seasonings
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Sauté vegetables: Add the chopped onion, diced carrots, and chopped celery to the pot. Cook gently, stirring frequently, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Add remaining vegetables and seasonings: Stir in the cubed potatoes, broccoli florets, vegetable broth, and 1 teaspoon thyme. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer uncovered for about 20 minutes, or until all the vegetables are tender when pierced with a fork.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can leave it chunky if preferred.
- Finish with milk and seasoning: Stir in 1 cup of milk or cream to add richness. Season the soup with salt and pepper to your taste, then heat through for a few more minutes without boiling.
- Serve: Ladle the creamy vegetable soup into bowls and serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
- Use coconut milk instead of dairy milk for a dairy-free and vegan version.
- Add cooked beans or lentils to increase the protein content and make it more filling.
- Adjust consistency by adding more broth if the soup is too thick after blending.
- For extra flavor, sauté garlic with the onions or add a pinch of smoked paprika.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
