Description
Comforting and creamy vegetable soup packed with fresh vegetables, herbs, and a touch of richness from heavy cream. Perfect for a cozy night in!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large russet potato, peeled and diced
- 1 sweet potato, peeled and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, seeded and chopped
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley, for garnish
- Crusty bread, for serving (optional)
Instructions
- Prepare the Vegetables: Chop all vegetables as described in the “Preparing the Vegetables” section above.
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
- Add Remaining Vegetables and Broth: Add russet potato, sweet potato, zucchini, yellow squash, and red bell pepper to the pot. Stir in diced tomatoes and vegetable broth.
- Season: Add thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender.
- Blend: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend in batches in a regular blender (venting the lid!). Return to the pot if using a regular blender.
- Finish: Stir in heavy cream and heat through gently (do not boil). Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread (optional).
Notes
- Variations: Add cooked chicken, sausage, or chickpeas for protein. Substitute vegetables like spinach, kale, broccoli, or cauliflower. Use coconut milk or cashew cream for a vegan version. Add more red pepper flakes or hot sauce for spice. Stir in grated Parmesan or cheddar cheese for a cheesy soup.
- Make Ahead: Soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Blending Safety: When blending hot soup in a regular blender, always vent the lid to prevent pressure buildup and potential explosions. Work in batches.
- Prep Time: 25 minutes
- Cook Time: 35 minutes