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Creamy Vegetable Soup

A comforting and versatile creamy vegetable soup made with a medley of fresh vegetables, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 2 cups mixed vegetables (carrots, celery, bell peppers, onions) Feel free to substitute based on preferences or seasonal availability.
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 1 teaspoon garlic powder Optional for flavor.
  • 1 teaspoon thyme
Cream and Cheese
  • 1 cup heavy cream or milk Use milk for a lighter option.
  • 1 cup shredded cheese (cheddar or your choice) Customize the cheese based on preference.
Seasoning
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the mixed vegetables and sauté until they soften, about 5-7 minutes.
Cooking
  1. Pour in the vegetable broth and bring to a simmer.
  2. Stir in the heavy cream and shredded cheese, mixing until melted and the soup is smooth.
  3. Season with salt, pepper, garlic powder, and thyme.
  4. Let the soup simmer for another 10 minutes to meld the flavors.
Serving
  1. Serve it hot, and enjoy the warmth!

Notes

To elevate the soup, serve with crusty bread and a sprinkle of fresh herbs. Store leftovers in an airtight container for up to three days, or freeze in portions.