Creamy Vegetable Soup (Printable Version)
Velvety, cream-finished vegetable soup with carrots, potatoes, peas and herbs — a soothing, 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, 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 -
- It’s secretly versatile—you can easily swap in whatever vegetables are hiding in your fridge.
- The creamy finish tastes indulgent yet keeps things light and nourishing, perfect when you want comfort without the heaviness.
02 -
- Don’t rush the sauté at the start—undercooked onions will haunt your soup with sharp notes that refuse to mellow out, no matter how long you simmer.
- Blending when the veggies are just-tender keeps the colors vibrant and texture silky; overcooking turns everything murky.
03 -
- Always season in layers, tasting as you go—salt can wake up hidden flavors after blending.
- I used to skip the bay leaf, but now I never do—it truly ties the flavors together in a way nothing else can.