Description
This One-Pot Creamy Vegetable Soup is quick, cozy, and perfect for chilly nights. Packed with a medley of colorful vegetables and simmered in a creamy broth, it’s a nourishing comfort food made in just 30 minutes.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or cream (can substitute with coconut milk for dairy-free)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Pinch of smoked paprika or chili flakes
- Fresh parsley or thyme leaves, chopped
Instructions
1. Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute.
2. Add the carrots, potatoes, broccoli, cauliflower, and corn to the pot. Stir well.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 15 to 20 minutes, or until vegetables are tender.
4. Stir in the milk or cream and thyme. Warm gently without boiling to avoid curdling.
5. Use an immersion blender to purée about half the soup, leaving some chunks for texture. Alternatively, purée half in a blender and return to the pot.
6. Season with salt and freshly ground black pepper. Optionally, add smoked paprika or chili flakes for extra flavor.
7. Serve hot, topped with chopped parsley or thyme if desired.
Notes
For a dairy-free version, substitute the milk or cream with coconut milk. This soup is great for meal prep and stores well in the refrigerator for up to 4 days. Reheat gently on the stove before serving.