Creamy Vegetable Soup (Printable)
Velvety vegetable soup with a splash of cream or coconut milk—quick, nourishing, and ideal for 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, trimmed and cut into 1-inch pieces
09 - 1 cup frozen or fresh peas
→ Broth & Seasonings
10 - 4 cups vegetable broth (ensure 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 for dairy-free option
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How-To Steps:
01 - In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until aromatic and translucent.
02 - Incorporate carrots, celery, and potato. Cook for 5 minutes, stirring occasionally to soften and develop flavor.
03 - Mix in zucchini, green beans, and peas. Continue to cook for 2 minutes, allowing vegetables to briefly sauté.
04 - Pour in vegetable broth. Stir in dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low. Simmer uncovered for 20–25 minutes, until all vegetables are tender and flavors are melded.
06 - Remove bay leaf. Use an immersion blender or transfer in batches to a countertop blender to puree the soup until smooth or leave partially chunky if preferred.
07 - Gently stir in heavy cream (or coconut milk for dairy-free) and heat for 2–3 minutes. Check seasoning and adjust with additional salt or pepper as needed.
08 - Ladle hot soup into bowls. Garnish with fresh parsley if desired and serve immediately.
# Expert Tips:
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.