Creamy Vegetable Soup (Printable View)
Velvety soup with seasonal vegetables and a splash of cream, hearty and ready in about 45 minutes.
# 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 (ensure gluten-free if necessary)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ To Finish
15 - 1/2 cup heavy cream (or substitute with coconut milk for dairy-free option)
16 - 2 tablespoons fresh parsley, chopped (optional, for garnish)
# How To Make It:
01 - In a large pot over medium heat, warm the olive oil. Add diced onion and minced garlic, and sauté for 2 to 3 minutes until aromatic and softened.
02 - Add sliced carrots, celery, and diced potato. Stir and cook for 5 minutes to slightly soften the vegetables.
03 - Stir in diced zucchini, green beans, and peas. Sauté for an additional 2 minutes.
04 - Pour in vegetable broth and add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes until all vegetables are fork-tender.
06 - Remove bay leaf. Use an immersion blender to purée the soup until smooth, or blend partially for a chunkier texture if preferred.
07 - Stir in heavy cream or coconut milk. Heat the soup gently for 2 to 3 minutes, adjusting seasoning as necessary.
08 - Ladle hot soup into bowls, garnishing with chopped fresh parsley if desired. Serve immediately.
# Expert Advice:
01 -
- This soup is secretly forgiving, letting you toss in almost any vegetable that needs using up.
- It turns humble pantry ingredients into a lush, soothing bowl that feels special enough for guests but easy enough for any weeknight.
02 -
- One forgotten bay leaf can make spoonfuls oddly bitter, so always fish it out before blending.
- Blending too hot can cause splattering—let the soup settle for a minute to avoid a messy cleanup.
03 -
- Letting the soup rest off the heat for 5 minutes helps flavors meld before serving.
- Blending only half keeps some veggies intact for a more rustic texture that’s crowd-pleasing.