Creamy Vegetable Soup (Print Version)
Velvety mix of vegetables and cream, gently simmered for a nourishing, comforting bowl.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup peas, fresh or frozen
→ Broth & Seasonings
10 - 4 cups vegetable broth
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt, to taste
15 - Black pepper, to taste
→ To Finish
16 - 1/2 cup heavy cream or coconut milk
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Directions:
01 - In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2 to 3 minutes until soft and fragrant.
02 - Add carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally to sweat the vegetables.
03 - Add diced zucchini, green beans, and peas. Sauté for an additional 2 minutes to combine flavors.
04 - Pour in the vegetable broth, then add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat and simmer for 20 to 25 minutes, or until all vegetables have softened.
06 - Remove the bay leaf. Using an immersion blender, process the soup until smooth, or blend partially to retain texture if desired.
07 - Stir in the heavy cream or coconut milk. Heat gently for 2 to 3 minutes, then taste and adjust seasoning if needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.
# Insider Tips:
01 -
- It effortlessly transforms a crisper full of veggies into a silky, soul-soothing dinner that feels like a warm blanket from the inside out.
- Even on your busiest evenings, this soup is forgiving, flexible, and always brings rave reviews for its texture and pure flavors.
02 -
- If you skip the step of sautéing the onion and garlic, the soup lacks its signature depth (I learned this in a rush—never again).
- Blending only half the soup before adding cream leaves both creaminess and hearty vegetable bites—my game-changer discovery for texture lovers.
03 -
- If using a countertop blender, let the soup cool slightly and blend in batches to avoid any hot splatters.
- Adding the cream only after blending keeps the soup extra lush and avoids splitting.