Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

Ingredients:

• 3 Tbsp. vegetable oil
• 1 medium yellow onion, diced
• 2 medium-large carrots, diced
• 3 stalks celery, diced
• 1 pound button mushrooms, sliced
• 2 garlic clove, minced
• 1 tsp. each salt & pepper
• ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
• 64 ounces low-sodium vegetable broth, preferably homemade
• ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional

Directions:

1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
5. To serve, ladle soup into cups or bowls.

Serves 4.