Creamy Vegetable Soup Recipe

Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots large; 1 bunch carrots; 1 bunch celery; 1 bunch swiss chard; 4 tomatoes on the vine; 2 russet potatoes; 4 zucchini; 2 squash; 8 garlic cloves; 1 bay leaf; 2 tablespoons herbs de provence; 32 ounces vegetable broth; 2 cups cheese marscapone; olive oil; salt; pepper

Servings: persons

3 shallots large
1 bunch carrots
1 bunch celery
1 bunch swiss chard
4 tomatoes on the vine
2 russet potatoes
4 zucchini
2 squash
8 garlic cloves
1 bay leaf
2 tablespoons herbs de provence
32 ounces vegetable broth
2 cups cheese marscapone
olive oil
salt
pepper

1
Dice up all the vegetables. The shallots and tomatoes can just be cut in half or quarters and the garlic just smashed.
2
You'll need a large pot, I LOVE my Le Creuset French Oven for these types of dishes! Drizzle in a few Tbsp of olive oil into the pot, over medium heat and add the shallots, garlic and bay leaf. Cook for a few minutes, until the shallots are slightly softened and starting to brown.
3
Next add the potatoes and carrots into the pot and cook for about 8 minutes. Toss in the celery and cook for another 5 minutes.
4
Go ahead and add the rest of the vegetables in along with the Herbs de Provence (one of the treasures I brought back from Nice France!), give it a little toss and let the vegetables cook for 20 minutes until everything is softened.
5
Add in the vegetable broth and simmer for an hour and a half.
6
Using an immersion blender, carefully blend the soup to a silky smooth consistency. Stir in the marscapone cheese until its melted in with the soup. Simmer for another 15-20 minutes.
7
Now enjoy a fabulous bowl of this soup finished off with perfectly crisp and flavorful mozzarella bites!

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 shallots large, 1 bunch carrots, 1 bunch celery, 1 bunch swiss chard, and more.

Yes, Creamy Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Vegetable Soup

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