Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 cups heavy cream
- 2 cups cooked vegetables (carrots, celery, potatoes)
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for another minute.
- Add vegetables and cook for 5 minutes, then pour in vegetable broth.
- Bring to a boil, reduce heat, and simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute dairy with coconut milk for a vegan version.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg