Creamy Vegetable Soup
A creamy vegetable soup made with potatoes, cauliflower, carrots, celery, onion, and garlic, blended until smooth and finished with milk and fresh lemon juice.
Prep Time 16 minutes mins
Cook Time 25 minutes mins
Total Time 36 minutes mins
Course Soup
Cuisine American
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil or butter
- 2 medium Yukon Gold potatoes peeled and diced
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 head cauliflower cut into florets
- 1 cup broccoli florets optional
- 4 cups low-sodium vegetable broth
- 1 cup whole milk half-and-half, or unsweetened coconut milk
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- Fresh parsley or chives for garnish
Heat olive oil or butter in a large Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened and lightly golden.
Add garlic and cook for 30 seconds.
Add potatoes, carrots, celery, and cauliflower. Cook for about 3 minutes, stirring occasionally.
Season with salt, pepper, and thyme. Add vegetable broth and bay leaf.
Bring to a gentle boil, reduce heat, cover, and simmer for 20–25 minutes, until all vegetables are fork-tender.
Remove the bay leaf. Take the pot off the heat and blend with an immersion blender until smooth.
Add additional broth if needed to reach your preferred consistency.
Reduce heat to low and stir in milk. Warm gently without boiling.
Stir in lemon juice. Taste and adjust seasoning.
Serve topped with fresh parsley or chives.
Yukon Gold potatoes give the soup a creamy texture without requiring heavy cream.
For a thinner soup, add additional broth after blending.
For vegan soup, use olive oil and unsweetened plant-based milk.
If using a countertop blender, blend the hot soup in batches and allow steam to escape.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.