Description
This creamy vegetable soup is packed with fresh veggies and rich flavors, perfect for chilly evenings.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, celery, potatoes, etc.)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: herbs like thyme or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant — about 3-4 minutes.
- Toss in the mixed vegetables and cook for 5-6 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- Stir in the heavy cream and shredded cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Perfect for meal prepping! Can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg