Creamy Vegetable Soup (Printer-Friendly)
Velvety blend of mixed vegetables and cream for a warming, nourishing bowl suited to cool evenings.
# 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 green peas, fresh or frozen
→ Broth and Seasonings
10 - 4 cups vegetable broth (gluten-free if required)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ To Finish
15 - 1/2 cup heavy cream or coconut milk
16 - 2 tablespoons fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Incorporate carrots, celery, and potato. Cook for 5 minutes, stirring occasionally to avoid sticking.
03 - Stir in diced zucchini, green beans, and green peas. Continue cooking for an additional 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Lower heat and let soup gently simmer for 20 to 25 minutes, until all vegetables are tender.
06 - Remove the bay leaf. Use an immersion blender directly in the pot to achieve a smooth, velvety texture, or leave some vegetable chunks for added body as preferred.
07 - Add heavy cream or coconut milk. Stir well and heat gently for 2 to 3 minutes. Adjust seasoning if necessary.
08 - Ladle soup into serving bowls, top with chopped fresh parsley if desired, and serve hot.
# Expert Advice:
01 -
- This soup comes together effortlessly and will save the night when you crave something both hearty and gentle
- I promised myself to make it again after seeing how every spoonful vanished without a word at our table
02 -
- If you skip sautéing the onion and garlic, the soup never gets that sweet base flavor—learned that one the hard way
- Letting the soup cool for a moment before blending keeps hot splatters off the walls (and you)
03 -
- If you have the time, roast the vegetables before adding—they add a whole new depth to the soup
- A tiny pinch of nutmeg right at the end brings out sweetness and warmth