Creamy Vegetable Soup (Print Version)
Velvety vegetable soup with mixed garden vegetables and a splash of cream, warm and nourishing for cool nights.
# 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 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 Steps:
01 - In a large pot, warm olive oil over medium heat. Add diced onion and minced garlic, sauté for 2 to 3 minutes until aromatic and softened.
02 - Incorporate sliced carrots, celery, and diced potato. Cook, stirring intermittently, for 5 minutes to begin softening the vegetables.
03 - Stir in diced zucchini, green beans, and peas, allowing the mixture to cook for an additional 2 minutes.
04 - Pour in the vegetable broth. Add dried thyme, parsley, bay leaf, and season with salt and black pepper. Increase the heat to bring the soup to a gentle boil.
05 - Lower the heat to a gentle simmer. Cook for 20 to 25 minutes, allowing all vegetables to become tender.
06 - Remove the bay leaf. Using an immersion blender, purée the soup to a smooth consistency or leave partially chunky as preferred.
07 - Stir in the heavy cream or coconut milk. Warm gently for 2 to 3 minutes. Adjust seasoning with salt and black pepper if necessary.
08 - Ladle the soup into bowls. Top with chopped fresh parsley if desired and serve immediately while hot.
# Expert Tips:
01 -
- This soup turns whatever's in your crisper drawer into something warm and impossibly silky—nobody will believe how simple it is.
- The gentle swirl of cream at the end makes each bowl lavish enough for company, yet totally doable on a weeknight.
02 -
- If you forget to remove the bay leaf before blending, the soup picks up a bitter note that's impossible to mask.
- Letting the soup cool just a minute before blending prevents hot splashes and gives the flavors time to settle.
03 -
- Chop your vegetables evenly so everything cooks at the same gentle pace.
- If you like a thicker soup, let the potatoes break down fully—they're your secret weapon for creaminess without extra fat.