Name: Creamy Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter (or olive oil); 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 1 celery stalk, diced; 1 zucchini, diced; 1 cup broccoli florets; 3 cups vegetable broth; 1 cup milk or heavy cream; 1 cup shredded cheese (cheddar or your choice); ½ teaspoon black pepper; ½ teaspoon thyme (optional); 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)

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This creamy vegetable soup is a comforting bowl of goodness filled with a variety of fresh vegetables, making it perfect for cozy nights or when I want to get my daily dose of nutrients in a delicious way. It’s creamy, hearty, and can be customized with your favorite ingredients. Whether I want a light meal or something more filling, this soup never disappoints.

Creamy Vegetable Soup

Ingredients

2 tablespoons butter (or olive oil)

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

1 celery stalk, diced

1 zucchini, diced

1 cup broccoli florets

3 cups vegetable broth

1 cup milk or heavy cream

1 cup shredded cheese (cheddar or your choice)

½ teaspoon black pepper

½ teaspoon thyme (optional)

2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables:
In a large pot, I melt the butter over medium heat. I add the diced onion and minced garlic, sautéing them until they’re fragrant and soft. Then, I stir in the diced carrots, celery, zucchini, and broccoli. I cook everything for about 5 minutes until the vegetables start to soften slightly.

Simmer the Soup:
Next, I pour in the vegetable broth and bring it to a gentle simmer. I let the soup cook for about 10 minutes or until the vegetables are tender.

Make It Creamy:
I stir in the milk (or cream, depending on what I feel like using) and then add the shredded cheese. If I want the soup to be a little thicker, I mix cornstarch with water and add it to the pot.

Season & Serve:
To finish, I add black pepper and thyme (if using), adjusting the seasoning to my taste. I serve the soup hot with a side of crusty bread for dipping. It’s the perfect meal to warm up on a chilly day!

Servings and Timing

Servings: This recipe makes about 4 servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations

Add potatoes or corn for extra heartiness.

I can swap out any of the vegetables depending on what I have on hand—sweet potatoes, cauliflower, or even spinach work great in this soup.

For a vegan option, I can use plant-based butter, plant-based milk, and skip the cheese or use a dairy-free cheese alternative.

If I want more protein, I can add beans or tofu for a boost.

Storage/Reheating

Storage: I store leftover creamy vegetable soup in an airtight container in the refrigerator for up to 3 days.

Freezing: The soup can also be frozen for up to 3 months. When reheating, I recommend adding a splash of milk or broth to bring the creaminess back.

Reheating: To reheat, I simply warm the soup in a pot over medium heat, stirring occasionally, until heated through. If the soup is too thick, I can thin it out with a bit more vegetable broth or milk.

FAQs

Can I make this soup ahead of time?

Yes, I can prepare the soup up to the point of adding the milk and cheese, then store it in the fridge. When ready to serve, I heat it up and stir in the milk and cheese to keep the soup creamy.

Is this soup gluten-free?

Yes, as long as I use a gluten-free vegetable broth and opt for a gluten-free thickening option, this soup can easily be made gluten-free.

Can I add protein to this soup?

Absolutely! I love adding some cooked chicken, beans, or even tofu to make the soup heartier and more filling.

Can I use frozen vegetables in this soup?

Yes, frozen vegetables will work well in this soup. I just need to adjust the cooking time, as they tend to cook faster than fresh vegetables.

Can I make this soup vegan?

Yes, I can make this soup vegan by using plant-based butter, dairy-free milk, and skipping the cheese or using a dairy-free alternative.

Conclusion

This creamy vegetable soup is an easy, nutritious, and comforting meal that I can make anytime I need something hearty and satisfying. Whether I’m craving something light or indulgent, I can easily adjust the ingredients to fit my needs. Plus, it’s a great way to sneak in some extra veggies while enjoying a creamy, delicious bowl of soup. It’s definitely one of my go-to recipes!

Recipe:

Creamy Vegetable Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This creamy vegetable soup is a comforting bowl of goodness filled with a variety of fresh vegetables, perfect for cozy nights or when you want a nutritious meal in a delicious way.

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing them until fragrant and soft.
Stir in the diced carrots, celery, zucchini, and broccoli. Cook for about 5 minutes until the vegetables soften slightly.
Pour in the vegetable broth and bring to a gentle simmer. Let the soup cook for about 10 minutes or until the vegetables are tender.
Stir in the milk (or cream) and add the shredded cheese. If you'd like a thicker soup, mix cornstarch with water and add to the pot.
Season with black pepper and thyme (if using), adjusting to taste. Serve the soup hot with a side of crusty bread for dipping.