Description
A comforting creamy vegetable soup packed with flavor and nutrition.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup small pasta (like ditalini or orzo)
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until softened (about 5 minutes).
- Add carrots and celery; cook for another 3 minutes.
- Pour in vegetable broth and bring to a simmer. Stir in heavy cream.
- Add pasta; cook according to package instructions until al dente.
- Incorporate Parmesan cheese until melted and smooth; season with salt and pepper.
- Serve hot, garnished with additional Parmesan if desired.
Notes
- This soup can be customized by adding other vegetables, such as spinach or peas.
- For a vegan option, substitute the heavy cream and cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg