Creamy Lunch Soup (Printable Version)

Velvety blend of sautéed vegetables with cream, perfect for a comforting midday meal.

# What You'll Need:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It comes together faster than you'd think, turning a handful of vegetables into something genuinely luxurious.
  • The blending trick transforms ordinary broth into something velvety that tastes indulgent but stays light.
  • You can switch between dairy and plant-based without losing any of the richness or comfort.
02 -
  • Don't skip the initial five-minute sauté of the onion, carrot, and celery—that caramelization is where the depth comes from.
  • If your soup tastes one-note or flat after blending, the cream might be masking what it needs; add a pinch more thyme or a tiny bit of salt, and it will suddenly sing.
  • The immersion blender is your secret weapon here—a countertop blender works, but the immersion blender gives you better control and creates a silkier texture with less fuss.
03 -
  • If you're making this vegan, use unsweetened plant-based milk and a good quality plant-based cream—the difference in flavor is real, so choose one you like on its own.
  • Soup tastes better the next day as flavors meld, so don't hesitate to make a double batch and refrigerate half for later.

Go Back