Creamy Vegetable Soup (Print View)
Velvety mix of carrots, potato, zucchini and peas finished with cream for a warm, nourishing 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 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 and black pepper, to taste
→ To Finish
15 - 1/2 cup heavy cream or coconut milk
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How to Make It:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until aromatic and translucent.
02 - Incorporate carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally for even softening.
03 - Mix in zucchini, green beans, and peas. Sauté for an additional 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase heat and bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are tender throughout.
06 - Remove the bay leaf. Use an immersion blender directly in the pot to blend until the soup reaches the desired level of smoothness, or leave some texture if preferred.
07 - Stir in heavy cream or coconut milk and heat gently for 2 to 3 minutes, being careful not to boil. Taste and adjust seasoning if needed.
08 - Serve hot in bowls, garnished with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The creaminess feels indulgent but is secretly packed with nourishing veggies.
- It’s endlessly adaptable for what you have in the fridge, which has rescued me more than once from dinner indecision.
02 -
- Once, I added the cream at a rolling boil and it split—now I always turn the heat way down first.
- Blending just half the soup gives great texture, striking a perfect balance between creamy and chunky.
03 -
- Sautéing the onion and garlic until truly golden unlocks a much deeper, sweeter flavor base—just don’t let them burn.
- For the creamiest results, blend in batches if using a standard blender, and never fill the jar more than halfway with hot soup.