Creamy Vegetable Soup (Printable version)
Velvety vegetable soup with carrots, zucchini, green beans and a hint of cream—comforting and easy to make.
# 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
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 2-3 minutes until fragrant.
02 - Incorporate carrots, celery, and potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Add diced zucchini, green beans, and peas. Sauté for 2 minutes to lightly soften.
04 - Pour in vegetable broth and add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low and simmer uncovered for 20-25 minutes or until vegetables are fully tender.
06 - Remove bay leaf. Use an immersion blender to puree the soup until creamy, or leave partially blended for a chunkier texture, according to preference.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Re-taste and correct seasoning if needed.
08 - Ladle hot soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
# Expert tips:
01 -
- You can sneak in all sorts of vegetables and nobody ever complains about it.
- The creaminess makes it feel indulgent even though it’s secretly packed with goodness.
02 -
- If you rush the simmer, the potatoes stay starchy and the soup never gets creamy enough.
- Blending only some of the soup keeps enough texture for those who love surprises in each spoonful.
03 -
- A wooden spoon is your best friend for coaxing flavor from the vegetables as they sauté.
- Letting the soup rest for ten minutes before blending lets the flavors deepen even more.