Creamy Vegetable Soup Recipe

this is a picture of a bowl of creamy vegetable soup garnished with celery leaves and sitting on a wooden surface.

Creamy Vegetable Soup Recipe

This creamy vegetable soup is cozy, flavorful, and easy to make with simple vegetables, rich creamy broth, and silky or chunky texture options.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: American

Servings: servings

Calories: 527kcal

Author: Ruth Truett

Equipment

Ingredients

6 tablespoon salted butter
1 head celery, chopped
2-3 carrots, chopped
1 teaspoon kosher salt
1 teaspoon fresh ground pepper, plus more for serving
1 large yellow onion, chopped
8 oz mushrooms, thinly sliced
6-8 cloves garlic
1 teaspoon dried thyme leaves
1 teaspoon dried dill weed
½ cup dry white wine
6 cups chicken or vegetable stock
2 bay leaves
2 cups heavy cream
½ cup sour cream
1 cup grated parmesan cheese, plus more for serving

Instructions

In a dutch oven over medium-high heat, melt the butter and add the carrots, celery, salt and pepper. Sauté for a few minutes or until they begin to soften.
Next, add the mushrooms, onions, garlic, thyme and dill.
Add the wine and cook for about 3-5 minutes.
Add the broth and bay leaves. Bring the soup up to a simmer. Continue cooking until the vegetables are tender. Remove the bay leaves. See note below.
Remove the soup from the heat and use an immersion blender to break the soup down until you achieve your desired consistency.
To finish, stir in the heavy cream, sour cream, and parmesan cheese until thoroughly combined.
Finish with a little extra fresh ground pepper and parmesan and enjoy!

Notes

Remove the bay leaves before blending. You don't want to blend up the bay leaves. You'll get little bits of bay leaf in your teeth. How do I know this? Because that's exactly what I did the first time I made this.

Nutrition

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