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Creamy vegetable soup in a white bowl with fresh herbs and crusty bread.

Creamy Vegetable Soup

This creamy vegetable soup is a comforting and delicious dish that features a balance of flavors and a velvety texture. It's the ultimate recipe for a satisfying and nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cups diced potatoes
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • wooden spoon

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
  3. Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 2 minutes, stirring constantly, to cook off the raw flour taste.
  4. Gradually pour in the vegetable broth, whisking constantly to prevent lumps from forming.
  5. Add the diced potatoes and bring the soup to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
  6. In a separate bowl, whisk together the heavy cream and the remaining flour until smooth.
  7. Slowly pour the cream mixture into the simmering soup, whisking constantly, until the soup thickens to your desired consistency.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with chopped fresh parsley, if desired.

Notes

For a richer flavor, you can roast the vegetables before adding them to the soup. For a thicker consistency, you can blend a portion of the soup using an immersion blender or regular blender. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.