Cream of Vegetable Soup
A smooth, comforting vegetable soup prepared with red onion, garlic, carrots, celery, sweet potato, and zucchini simmered in chicken broth. The cooked vegetables are blended until velvety, seasoned with herbes de Provence, and finished with rich 35% heavy cream for a silky texture.
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Ingredients
- 3 cups chicken broth
- 1 large zucchini sliced into large chunks
- 1/2 cup 35% heavy cream
- 2 small carrots roughly diced
- 1 medium red onion chopped
- 1/4 teaspoon herbes de Provence
- 1 celery stalk chopped
- 3 tablespoons extra-virgin olive oil
- 1/2 sweet potato cut into large cubes
- 1 garlic clove finely minced
- Fine salt as needed
- Ground black pepper to taste
Instructions
- Warm the extra-virgin olive oil in a large pot over medium-high heat. Add the chopped red onion and finely minced garlic once the oil is hot. Cook for approximately 5 minutes, stirring from time to time, until the onion has softened and become translucent.
- Add the chopped celery and roughly diced carrots to the onion and garlic mixture. Continue sautéing for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Place the cubed sweet potato into the pot and stir thoroughly to combine it with the other vegetables. Pour in the chicken broth.
- Increase the heat and bring the soup to a boil. Reduce the heat to low and allow it to simmer for approximately 15 minutes, or until the carrots and sweet potato can be easily pierced with a fork.
- Stir the large zucchini pieces into the simmering soup. Continue cooking for about 5 additional minutes, just until the zucchini becomes tender.
- Add the herbes de Provence, then season with salt and black pepper according to taste.
- Using an immersion blender, carefully purée the soup directly in the pot until the vegetables form a smooth, creamy consistency.
- Pour the heavy cream into the puréed soup and stir until evenly distributed. Blend the soup once more with the immersion blender to completely incorporate the cream and create a silky finish.
- Serve the cream of vegetable soup while hot.
Notes
For an especially fine and velvety consistency, blend the soup a little longer after the vegetables have been fully puréed.