Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 potato, peeled and diced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup whole milk or cream
• 1/2 cup grated Parmesan cheese (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
   • Add the minced garlic and cook for another minute.
2. Add the Broth and Vegetables:
   • Add the diced potatoes, cauliflower, and broccoli florets to the pot. Pour in the vegetable or chicken broth and bring the mixture to a boil.
   • Reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender.
3. Blend the Soup (Optional):
   • If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, leave it as is.
4. Add the Dairy and Cheese:
   • Stir in the milk or cream, and heat the soup gently over low heat. Do not let it boil.
   • If you’re using Parmesan cheese, add it now and stir until it’s fully melted.
5. Season the Soup:
   • Add the dried thyme, paprika, salt, and pepper to taste. Adjust the seasoning as needed.
6. Serve:
   • Once the soup is heated through, ladle it into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.

This creamy vegetable soup is both comforting and nutritious, perfect for a light dinner or as an appetizer.

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