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.

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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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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: The soup can be frozen for up to 3 months. Reheat with a splash of milk or broth to restore the creaminess.

This recipe can easily be made vegan by using plant-based butter, dairy-free milk, and skipping the cheese or using a dairy-free cheese alternative.

If you want to add more protein, consider adding beans or tofu to the soup.

Frozen vegetables can be used in place of fresh vegetables, but be sure to adjust the cooking time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 8g
Cholesterol: 40mg