Creamy Vegetable Soup Rustic Bread (Printable)
Velvety vegetable blend paired with warm crusty bread, ideal for a comforting meal.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium potatoes, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets
→ Liquids & Dairy
10 - 4 cups vegetable broth
11 - 1 cup whole milk or cream
12 - Salt and freshly ground black pepper, to taste
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Bread
16 - 1 rustic baguette or artisan loaf, sliced
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
02 - Add carrots, celery, potatoes, zucchini, broccoli, and cauliflower. Stir occasionally and cook for 5 minutes.
03 - Pour in vegetable broth, add dried thyme and bay leaf. Bring to a boil, then reduce heat and let simmer for 20 minutes until vegetables are tender.
04 - Remove the bay leaf. Use an immersion blender or standard blender in batches to puree the soup until smooth.
05 - Stir in milk or cream. Season with salt and freshly ground black pepper to taste. Warm gently for 2 to 3 minutes without boiling.
06 - Ladle soup into bowls, sprinkle with chopped fresh parsley, and accompany with warm slices of rustic bread.
# Expert Tips:
01 -
- It's ready in under an hour, which means weeknight dinner without the scramble.
- One pot means one pot to clean, and honestly that alone makes this my favorite kind of cooking.
- You can throw in whatever vegetables are sitting in your fridge, making it endlessly adaptable.
- The immersion blender trick creates that silky texture that makes people think you've been cooking all day.
02 -
- The immersion blender is a game changer here, but if you don't have one, a regular blender works perfectly fine and might even give you a smoother result.
- Don't skip removing the bay leaf before blending, and definitely don't let the soup boil after adding the cream or it can curdle and look separated.
- This soup actually gets better the next day when all the flavors have had time to really get to know each other.
03 -
- Make a double batch and freeze half in glass containers, because on nights when cooking feels impossible, you'll be so grateful for your past self.
- If your soup feels too thick after blending, thin it with a splash more broth or milk until it reaches the consistency you love.