Creamy Vegetable Soup (Printable)
Velvety blend of seasonal vegetables finished with a touch of cream or coconut milk - warm, nourishing, and simple.
# What You'll 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, frozen or fresh
→ Broth & Seasonings
10 - 4 cups vegetable broth (gluten-free if needed)
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 fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 - In a large pot, heat olive oil over medium heat. Add onion and garlic. Sauté for 2 to 3 minutes until the onions become translucent and aromatic.
02 - Incorporate carrots, celery, and potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in zucchini, green beans, and peas. Sauté for an additional 2 minutes to slightly soften.
04 - Pour in the vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase heat and bring to a gentle boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are fully tender.
06 - Remove bay leaf. Using an immersion blender, blend soup until smooth, or leave a few vegetable chunks for added texture if preferred.
07 - Gently stir in heavy cream or coconut milk. Heat through for 2 to 3 minutes, taking care not to boil. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- This soup practically makes itself and still manages to taste like you worked all day.
- It's velvety, satisfying, and surprisingly flexible for what veggies you have on hand.
02 -
- If you let the vegetables brown too much early on, the base can turn bitter—low and slow always wins.
- Immersion blenders make cleanup a breeze compared to dragging out the countertop blender.
03 -
- If you crave extra depth, roast the veggies in the oven before simmering.
- A squeeze of lemon brightens the flavors right before serving.