Creamy Lunch Soup (Printable View)

Velvety blend of vegetables and cream, perfect for a warm, nourishing midday meal.

# Ingredient List:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium potato, peeled and diced
05 - 1 small zucchini, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or plant-based cream

→ Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon dried thyme
14 - 1/4 teaspoon dried basil
15 - Pinch of nutmeg (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potato and zucchini, cook for 2 minutes. Pour in vegetable broth.
04 - Bring mixture to a boil, then reduce heat and simmer for 15 minutes until all vegetables are tender.
05 - Remove from heat. Purée the soup until smooth using an immersion blender or in batches using a countertop blender. Return to pot.
06 - Stir in milk and cream. Warm gently over low heat without boiling.
07 - Add salt, black pepper, thyme, basil, and nutmeg. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with chopped fresh parsley, and serve warm.

# Expert Suggestions:

01 -
  • Ready in 40 minutes from cutting board to bowl, making it perfect for lunch when you actually have time to sit down.
  • It tastes fancy enough to serve to guests but simple enough to make on a random Wednesday alone.
  • Endlessly flexible—whatever vegetables need using up will find a home here.
02 -
  • If you add the cream and then boil it hard, it can break and separate—low heat and patience are what keep it smooth.
  • The nutmeg is small but it transforms the whole thing; don't skip it just because it seems optional.
03 -
  • Roast your vegetables in the oven first if you want deeper, more complex flavor—it takes longer but it changes everything.
  • An immersion blender makes this happen faster and with less cleanup, but a countertop blender gives you a silkier result if you're willing to wait.

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