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–+ servings
Creamy Vegetable Soup

Ultimate Creamy Vegetable Soup in Just 30 Minutes

This Creamy Vegetable Soup is a nourishing dish packed with fresh veggies, ready in just 30 minutes—a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Yellow Onion Sauté to provide a savory base flavor.
  • 3 cloves Garlic Minced, adds aromatic depth.
  • 4 ribs Celery Diced, brings crunch and fresh taste.
  • 16 ounces Mushrooms Sliced, adds earthiness and umami.
  • 8 ounces Baby Red Potatoes Quartered, creates creaminess when cooked.
  • 1 head Broccoli Cut into florets, adds vibrant color.
  • 4 medium Carrots Peeled and thinly sliced, contributes sweetness.
  • 1 bunch Asparagus Chopped, provides delicate flavor.
For the Broth and Seasoning
  • 6 cups Vegetable Broth Opt for low-sodium varieties.
  • 2 sprigs Rosemary Infuses a fresh aroma.
  • 1 tablespoon Thyme Fresh, complements other flavors.
  • 2 teaspoons Herbs de Provence Adds complexity to the flavor.
  • 1/4 cup Nutritional Yeast Enhances cheesy flavor.
  • 2 teaspoons Garlic Powder Enhances flavor depth.
For the Creamy Component
  • 1 cup Raw Cashews Soaked overnight for a velvety texture.
  • 2 cups Additional Vegetable Broth Needed for blending the creamy components.

Equipment

  • large pot
  • high-speed blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced yellow onion, minced garlic, and diced celery. Sauté for about 3-5 minutes until the onions are translucent.
  2. Add the sliced mushrooms, stir to combine, and cook for an additional 3-5 minutes until browned.
  3. Stir in the rosemary, thyme, garlic powder, herbs de Provence, and nutritional yeast. Cook for 1-2 minutes.
  4. Add the quartered baby red potatoes, cover with vegetable broth, and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  5. Blend the soaked cashews with 2 cups of vegetable broth until smooth for the creamy component.
  6. After 20 minutes, stir in the broccoli florets, sliced carrots, and remaining vegetable broth, bringing it back to a gentle boil.
  7. Boil for an additional 5 minutes, then add the chopped asparagus and cook for another 3 minutes until tender.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 70mgCalcium: 100mgIron: 3mg

Notes

Prioritize cooking denser vegetables first. Use a high-speed blender for the creamiest consistency.

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