Description
This Creamy Vegetable Soup is a comforting and flavorful dish that’s packed with healthy vegetables. It’s easy to make and perfect for a light lunch or a satisfying dinner.
Ingredients
Units
Scale
- 1 cup chopped yellow onion (1 small onion)
- 4 cups cauliflower florets (1 large cauliflower)
- 2 cups broccoli florets
- 2 cups chopped carrots
- 1 cup frozen corn
- 10 cups vegetable broth
- 1/2 tablespoon dried garlic
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried Italian seasoning
- 1/2 teaspoon black pepper
Instructions
- Combine Ingredients: In a 6-quart Dutch oven or large pot, place all the chopped vegetables and vegetable broth.
- Add Spices: Add in dried spices and stir to combine.
- Simmer: Bring to a boil, then reduce to a simmer. Cover half the pot with a lid to allow steam to escape and the liquid to reduce. Cook for 45-60 minutes or until the vegetables are soft.
- Blend: Blend with an immersion blender until smooth.
- Adjust Consistency: If the soup is too thick, add more liquid until the desired consistency is reached. You can add water, milk, or more vegetable or chicken broth.
Notes
- Vegetables: Feel free to add other vegetables to this soup, such as potatoes, celery, or zucchini.
- Broth: You can use homemade or store-bought vegetable broth.
- Immersion Blender: If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches to blend until smooth.
- Garnish: Garnish with a dollop of sour cream, a sprinkle of fresh herbs, or croutons.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 200kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
