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CREAM OF VEGETABLE SOUP

Puréed vegetable soup with heavy cream makes this recipe velvety and delicious!

Course Soup
Cuisine American
Keyword Cream of Vegetable Soup, Cream Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 3 Tbsp Olive oil Extra virgin
  • 1 Clove Garlic, minced
  • 1 Medium Onion, diced I like to use red onions
  • 1 Celery stalk, diced
  • 2 Small Carrots, largely diced
  • 1/2 Sweet potato, largely diced
  • 1 Large Zucchini, largely diced
  • 1/4 Tsp Herbes de Provence
  • Salt and Pepper to Taste
  • 3 Cups Chicken Stock
  • 1/2 Cup Heavy Cream I like to use 35%

Instructions

  1. Heat olive oil in a large pot, on medium-high heat.

  2. Add diced onion and minced garlic, sautée until tender, about 5 minutes.

  3. Add diced carrots and celery, cook for another 5 minutes or so.

  4. Add diced potatoes, mix veggies well.

  5. Add chicken stock, bring to a boil.

  6. Turn heat down to low, simmer for about 15 minutes, until potatoes and carrots are tender with a fork.

  7. Add diced zucchini and cook for another 5 minutes.

  8. Add salt, pepper, herbes de Provence, stir well.

  9. Using a hand blender, puree the soup until smooth and creamy.

  10. Add heavy cream, stir well, and purée with hand blender again.

  11. Serve and enjoy!