Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups heavy cream
- 2 cups fresh vegetables (like carrots, celery, and potatoes)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the vegetables and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
- Stir in the heavy cream and season with salt and pepper.
- Blend the soup until smooth or keep it chunky as desired.
- Serve hot, garnished with fresh herbs if desired. Enjoy!
Notes
Start with uniform vegetable pieces for even cooking. For a lighter soup, swap heavy cream for half-and-half. This soup stores well for up to three days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg