This cream of vegetable soup checks all the boxes: It has a smooth and luxurious texture, but it’s still cozy. It doesn’t take long to make, and with all those vegetables, it’s as healthy as it is delicious. We love the combination of aromatic veggies like onion and celery with tender zucchini and sweet potato, but this cream of vegetable soup recipe is a basic formula, so you can add, swap or subtract the vegetables as you wish. If you love mushrooms, cauliflower or plain old potatoes, use them! If zucchini isn’t your favorite, don’t include it. Make this the creamy vegetable soup of your dreams, then pair it with garlic knots<\/a> or Italian cheese bread<\/a> for a quick, comfy dinner or weekend lunch.<\/p>\n
In a Dutch oven, melt the butter over medium heat. Add the onion, zucchini, carrot, celery and sweet potato. Cook, stirring frequently, until they’re tender, 12 to 15 minutes.<\/p>\n
Sprinkle in the garlic, salt, Italian seasoning and pepper, and cook until they’re fragrant, about one minute longer.<\/p>\n
Stir in the chicken broth, and add the bay leaf. Bring the soup to a simmer and cook until it’s thickened, 8 to 10 minutes, stirring frequently.<\/p>\n
Add the cream and the sherry, if you’re using it, and simmer until everything is heated through, another four to five minutes.<\/p>\n
Remove and discard the bay leaf, then remove the soup from the heat and let it cool slightly. Puree the soup in batches in a blender until it’s the consistency you want (either a little chunky and rustic, or silky smooth), then return it to the pan and warm it back up.<\/p>\n
Editor’s Tip: <\/em>Make sure your blender cap is vented so steam can escape, otherwise the top could blow off. You could also blend the soup directly in the pot with an immersion blender<\/a>.<\/p>\n
Store leftover cream of vegetable soup, covered, in the refrigerator for four to five days. Reheat it gently in a saucepan or the microwave.<\/p>\n
Pureed cream of vegetable soup can be frozen, thawed and reheated gently. Sometimes soups with dairy can separate upon thawing. You can usually bring it back together by whisking. Or, if you’re making this soup ahead of time, follow all the instructions and skip the cream, then add the cream after thawing, while you’re reheating the soup.<\/p>\n
Replacing some fresh vegetables with frozen works well in this soup, as everything will be pureed, and a little extra moisture is fine. Aromatic vegetables, like onion and celery, are best used fresh so they can be sauteed to properly soften and develop their flavor.<\/p>\n
If you just skip the cream, you’ll have a smooth, flavorful soup that’s less rich. If you want to preserve that mouthfeel without the dairy, you can use coconut milk for a sweeter-tasting soup, or a neutral plant milk like soy or almond milk<\/a> with a teaspoon of canola or olive oil to add richness.<\/p>\n
Most veggies are fair game for this vegetable soup, as long as they are complementary, puree well and won’t overpower the flavor. Bell peppers, corn, cauliflower or spinach are options to consider. Robust cruciferous veggies like broccoli, Brussels sprouts or cabbage may overpower the delicate flavor of the other vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"
It’s easy to get in your five-a-day when you have a cream of vegetable soup recipe that’s as straightforward as this: saute, blend and enjoy! 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