Creamy Vegetable Soup (Print Version)
Velvety vegetable soup simmered in broth, finished with cream or coconut milk—quick, comforting, and nourishing.
# 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 frozen or fresh peas
→ 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
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How To Make:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until the onion is translucent and fragrant.
02 - Incorporate sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to promote even softening.
03 - Add diced zucchini, green beans cut into 1-inch pieces, and peas. Continue to sauté for an additional 2 minutes.
04 - Pour in the vegetable broth. Stir in dried thyme, dried parsley, and the bay leaf. Season with salt and black pepper according to taste. Bring mixture to a boil.
05 - Lower the heat and let the soup simmer gently for 20 to 25 minutes or until all vegetables are thoroughly tender.
06 - Remove and discard the bay leaf. Using an immersion blender, blend until the soup attains a creamy consistency, or blend partially for a chunkier texture as preferred.
07 - Fold in the heavy cream and warm gently for 2 to 3 minutes. Taste and adjust seasoning if necessary.
08 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
# Expert Tips:
01 -
- This soup has an impossibly velvety texture that feels like a cozy sweater in a bowl and you will want to dip everything in it.
- It manages to taste indulgent with just a touch of cream, turning a crisper full of veggies into the star of the show.
02 -
- One splash too much broth turns this from velvety to watery—add slowly and judge by eye toward the end.
- Waiting for the soup to cool a bit before blending keeps you safe from surprise splatters and steam burns.
03 -
- Roasting the carrots and potatoes before adding to the soup brings a whole other layer of flavor you will love.
- A tiny pinch of nutmeg stirred in at the end surprises everyone and makes the soup taste extra special.