Creamy Soup Bowl (Printable)
Velvety blend of seasonal vegetables gently cooked and enriched with cream for depth and warmth.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 medium potatoes, peeled and diced
07 - 1 medium zucchini, diced
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup heavy cream or coconut cream for vegan option
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons chopped fresh chives or parsley
12 - Croutons or toasted bread slices
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Incorporate sliced carrots, celery, diced potatoes, and zucchini. Stir occasionally and cook for 5 minutes.
03 - Pour in vegetable broth. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 20 minutes until vegetables are tender.
04 - Remove pot from heat. Using an immersion blender or a regular blender in batches, purée the soup until smooth.
05 - Return the puréed soup to low heat. Stir in heavy cream or coconut cream for a vegan alternative. Season with salt and black pepper to taste. Warm gently for 3 to 4 minutes without boiling.
06 - Ladle soup into bowls. Garnish with fresh herbs and croutons or toasted bread slices if desired. Serve hot.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes like you've been tending it all day.
- One pot means one pot to wash, which feels like a small victory on busy nights.
- It's endlessly forgiving—swap vegetables, adjust creaminess, use what you have on hand.
02 -
- Blend it completely smooth—any chunks left behind will catch light and ruin the silky mouthfeel that makes this special.
- Never boil the soup once cream is added; high heat breaks the emulsion and leaves you with broken, separated soup.
- Taste and season only at the very end, after everything is blended; the flavors concentrate as the vegetables break down.
03 -
- Make a double batch and freeze half in individual portions; future you will be so grateful on nights when cooking feels impossible.
- If you don't have an immersion blender, carefully ladle the hot soup into a regular blender in batches, blending until smooth and returning it to the pot—the careful handling keeps you safe and the texture stays silky.