Nut-Free Vegetable Cream Soup

Indulge in the comforting flavors of this Nut-Free Vegetable Cream Soup, a velvety blend of wholesome vegetables like carrots, cauliflower, and potatoes that’s perfect for cozy evenings. Free from nuts but rich in creamy goodness, this soup combines sautéed aromatics, hearty vegetable broth, and a luxurious touch of milk and heavy cream for a luscious texture. Seasoned with a hint of nutmeg and black pepper, it offers a perfectly balanced flavor profile that’s both satisfying and family-friendly. Ready in just under an hour, it’s an excellent choice for a quick weeknight dinner or an elegant starter. Garnish with fresh parsley for a pop of color and serve with crusty bread for a delightful meal everyone will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic cloves
• 2 medium Carrots
• 2 stalks Celery stalks
• 2 medium Potatoes
• 1 small head Cauliflower
• 4 cups Vegetable broth
• 1 cup Whole milk
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and finely chop the yellow onion and garlic cloves.

Step 2

Slice the carrots and celery into small pieces. Peel the potatoes and cut them into cubes. Break the cauliflower into small florets.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 4

Add the carrots, celery, potatoes, and cauliflower to the pot. Stir everything together and cook for 5-6 minutes to slightly soften the vegetables.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let the soup cook for 20 minutes, or until all the vegetables are tender.

Step 6

Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.

Step 7

Stir in the milk and heavy cream. Season with salt, black pepper, and ground nutmeg. Heat the soup gently over low heat for 5 minutes, being careful not to let it boil.

Step 8

Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	2364.9 grams (2364.9g)

Amount per serving	% Daily Value*
Calories	1733

Total Fat 86.20g	111%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 6.00g
Cholesterol 149mg	50%
Sodium 5387mg	234%
Total Carbohydrate 197.70g	72%
Dietary Fiber 33.90g	121%
Total Sugars 48.80g
Protein 44.20g	88%

Vitamin D 107IU	537%
Calcium 678mg	52%
Iron 12mg	64%
Potassium 5961mg	127%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 10.1%

Carbs: 45.4%