Creamy Vegetable Soup

Dive into a festival of flavors with this Creamy Vegetable Soup, featuring a vibrant mix of onions, carrots, potatoes, and more. Blended to a thick, silky smooth consistency, it tastes like it’s plucked from the menu of your favorite restaurant. And with no dairy at all, this creamy vegetable soup is suitable for vegans while still being delightfully satisfying for everyone.

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DifficultyEasy

Ingredients

2 tablespoon Country Crock Plant Butter
1 onion diced
2 cloves garlic minced
3 carrots diced
2 celery sticks diced
1 potato peeled and diced
4 Cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon cayenne pepper sauce
salt and pepper
Country Crock® Plant Cream for garnish
parsley for garnish

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

In a large pot or Dutch oven, melt the Country Crock Plant Butter over medium heat.
Add the diced onion and garlic to the pot. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes
Add the diced carrots, celery, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and seasonings.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the vegetables are tender.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot
Stir in the Country Crock Plant Cream until well combined and heated through.
Taste and adjust seasoning if needed
Serve the creamy vegetable soup hot, garnished with chopped fresh parsley or chives. Drizzle in more Country Crock Plant Cream, if desired.

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