The Best Creamy Vegetable Soup You’ll Ever Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Welcome back. Introduce the creamy vegetable soup recipe, noting it's perfect for any time of the year.

Mention using frozen mixed vegetables (carrots, green beans, peas, corn) and suggest alternatives like mushrooms or peppers.

Chop and prepare 1 yellow onion and 2 Yukon Gold potatoes, ensuring they are diced evenly for cooking.

Heat a large pot and add extra virgin olive oil.

Add the chopped onions to the pot and sauté until they become translucent.

Drain the diced potatoes to prevent browning and add them to the pot with the onions.

Season with kosher salt and black pepper to help release water from the onions and potatoes.

Add garlic paste (about 1 tablespoon), dried oregano (1 teaspoon), red chili flakes (1 teaspoon, optional), and onion powder (1 teaspoon) to the pot.

Reduce heat to simmer and stir to combine the ingredients, allowing flavors to develop for about 3-5 minutes.

Add the frozen mixed vegetables to the pot and season with more kosher salt and black pepper.

Pour in about 3 cups of chicken broth, ensuring it covers the vegetables.

Simmer for about 10-15 minutes, stirring occasionally, and taste for seasoning.

Check the potatoes for doneness and note the frothiness from the starch in the soup.

Add heavy whipping cream to the pot, suggesting alternatives like half and half or milk if desired.

Stir to combine and heat gently until warmed through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens