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Cream of Vegetable Soup

Delicious Cream of Vegetable Soup

Delicious Delicious Cream of Vegetable Soup recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 4
Calories 600 kcal

Ingredients
  

For the vegetables:

  • 3 tbsp extra-virgin olive oil
  • 1 garlic clove, finely minced
  • 1 medium red onion, chopped
  • 1 celery stalk, chopped
  • 2 small carrots, coarsely diced
  • 1/2 sweet potato, cut into large cubes
  • 1 large zucchini, cut into large pieces

For seasoning:

  • 1/4 tsp herbes de Provence
  • salt, to taste
  • black pepper, to taste

For the soup base:

  • 3 cups chicken broth
  • 1/2 cup heavy cream (35%)

Instructions
 

  • Heat the extra-virgin olive oil in a large pot over medium-high heat. Once hot, add the chopped red onion and minced garlic. Sauté, stirring occasionally, until the onion becomes tender and translucent, about 5 minutes.
  • Add the chopped celery and coarsely diced carrots to the pot with the sautéed onions and garlic. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the cubed sweet potato to the pot and mix all the vegetables well. Then pour in the chicken broth. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the sweet potatoes and carrots are fork-tender.
  • Add the large pieces of zucchini to the simmering soup. Cook for an additional 5 minutes, or until the zucchini is just tender.
  • Stir in the herbes de Provence, salt, and black pepper to taste. Using a hand blender, carefully purée the soup in the pot until it is smooth and creamy. I like to give it an extra whirl for an ultra-velvety texture!
  • Add the heavy cream to the pureed soup and stir well. Purée with the hand blender one more time to fully incorporate the cream and achieve a silky finish. Serve hot and enjoy!