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Blended Vegetable Soup

30-Minute Silky Blended Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, chopped
  • 1 small head cauliflower, broken into florets (about 4 cups)
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups vegetable broth
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • Optional garnishes: fresh herbs, olive oil, or lemon

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until translucent. Stir in the garlic and cook for 30 seconds.
  2. Add the carrots, cauliflower, potato, broth, salt, and pepper. Bring to a boil.
  3. Reduce the heat and simmer for about 15 minutes, until the vegetables are fork-tender.
  4. Blend the soup until completely smooth using an immersion blender or a stand blender in batches. Taste and adjust salt, then ladle into bowls and garnish with a drizzle of oil and fresh herbs.

Notes

The soup thickens as it cools; thin it with a splash of broth when reheating. For deeper flavor, roast the vegetables at 425°F (220°C) for 20 minutes before simmering, then add 25 minutes to the total time.