Creamy Lunch Soup (Printable)

Velvety vegetable soup with a creamy finish, perfect for a comforting midday meal.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium potato, peeled and diced
05 - 1 small zucchini, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or plant-based cream

→ Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon dried thyme
14 - 1/4 teaspoon dried basil
15 - Pinch of nutmeg, optional

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potato and zucchini. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, reduce heat, and simmer for 15 minutes until vegetables are tender.
05 - Remove from heat and blend the soup until smooth using an immersion blender or countertop blender in batches, then return to the pot.
06 - Stir in milk and cream. Reheat gently over low heat without boiling.
07 - Add salt, black pepper, thyme, basil, and optional nutmeg. Adjust seasoning to preference.
08 - Ladle into bowls, garnish with chopped fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under forty minutes, which means lunch can actually happen on your lunch break.
  • The blending transforms humble vegetables into something luxurious and velvety that tastes nothing like health food.
  • It freezes beautifully, so one afternoon of cooking feeds you for weeks of easy, nourishing meals.
02 -
  • Never boil the soup after adding cream—it will separate and look curdled, no matter how good it tastes. Low heat is the rule.
  • The potato is doing heavy lifting here; don't skip it thinking zucchini will do the same job. The starch is what makes cream unnecessary for that velvety texture.
  • Taste as you go, especially with the herbs. Dried thyme and basil are strong, and nutmeg is louder than you'd think.
03 -
  • Use an immersion blender if you have one—it's faster and keeps the soup in one pot, which means less cleanup for a weeknight victory.
  • Don't be shy with the parsley garnish; it's not just decoration, it brightens the whole bowl and makes it taste fresher.

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