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Creamy Root Vegetable Soup
When your crisper drawer is overflowing with random root vegetables, this adaptable soup is the tastiest way to use them up. You can toss in whatever carrots, parsnips, or potatoes you have on hand to create a deeply comforting bowl. A quick blend and a splash of half-and-half at the end give the broth a rich, velvety texture. It's a fantastic way to clear out the fridge while putting something warm and satisfying on the table.
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion (from 1 medium onion)
- ½ cup finely chopped celery (from 1 large celery stalk)
- 2 tsp. finely chopped garlic (from 2 garlic cloves)
- 8 cups chopped (½-inch cubes) peeled root vegetables (see recipe variations at right)
- 6 cups lower-sodium chicken broth or vegetable broth
- 1 tsp. kosher salt, divided
- ¼ cup half-and-half
Instructions
- 1Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and celery. Cook, stirring frequently, for about 6 minutes until the onion turns translucent and soft.
- 2Stir in the garlic and cook for 1 minute, stirring constantly so it doesn't burn. Add the chopped root vegetables, broth, and 1/2 teaspoon of the salt. Turn the heat to high and bring the liquid to a boil.
- 3Cover the pot and lower the heat to a simmer. Let the soup cook for about 25 minutes, stirring occasionally, until the root vegetables are completely tender.
- 4Remove the pot from the heat. Blend the mixture with an immersion blender for 2 to 3 minutes until it's very smooth. Stir in the half-and-half and the remaining 1/2 teaspoon of salt.
Notes
- Variations: Use any combination of carrots, potatoes, parsnips, sweet potatoes, or turnips for the root vegetables.
- Equipment: If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender, leaving the vent open slightly to let steam escape.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.