Ingredients
- Carrots: 2 medium, chopped
- Potatoes: 2 medium, peeled and diced
- Broccoli: 1 cup, chopped
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Vegetable stock: 4 cups
- Heavy cream: 1/2 cup
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Preheat Your Equipment: Heat the olive oil in a large pot over medium heat.
- Combine Ingredients: Add the chopped onions and garlic to the pot and sauté for 2–3 minutes until fragrant and soft.
- Prepare Your Cooking Vessel: Add the carrots, potatoes, and broccoli to the pot, stirring to combine.
- Assemble the Dish: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes until the vegetables are tender.
- Cook to Perfection: Use an immersion blender or a regular blender to puree the soup to your desired consistency.
- Finishing Touches: Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to blend the flavors.
- Serve and Enjoy: Serve the soup hot, garnished with fresh herbs or a swirl of cream. Enjoy!
Notes
- For extra flavor, roast the vegetables before adding them to the soup.
- If you like a chunkier soup, blend only part of the soup and leave some vegetables intact.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: creamy vegetable soup, hearty soup, vegetable broth, comfort food, easy soup recipe