Creamy Vegetable Soup (Printable Version)
Velvety mix of seasonal vegetables simmered in broth, blended smooth and finished with cream or coconut milk.
# 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 peas, fresh or frozen
→ Broth & Seasonings
10 - 4 cups vegetable broth (gluten-free if desired)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt, to taste
15 - Black pepper, to taste
→ To Finish
16 - 1/2 cup heavy cream (or coconut milk for dairy-free option)
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until aromatic and translucent.
02 - Add sliced carrots, celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Mix in diced zucchini, green beans, and peas. Continue cooking for 2 minutes, stirring to combine.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil.
05 - Reduce heat to low and simmer for 20 to 25 minutes, or until all vegetables are fully tender.
06 - Remove bay leaf. Use an immersion blender to puree soup until smooth, or blend in batches with a countertop blender if a chunkier texture is preferred.
07 - Stir in heavy cream or coconut milk. Heat for an additional 2 to 3 minutes, without boiling, and adjust seasoning if needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley as desired. Serve hot.
# Expert Advice:
01 -
- This soup always feels like a little secret—a bowlful of comfort you can whip up on impulse with whatever you have on hand.
- It tastes indulgent with surprisingly little effort, and everyone at the table reaches for seconds without being asked.
02 -
- Thickening the soup before blending can catch you off guard—add broth little by little if you want a silkier result.
- I once forgot to remove the bay leaf and regretted that jolt of bitterness, so always check before blending.
03 -
- Save your vegetable scraps in the freezer so you can make homemade broth and take this soup to the next level.
- Adding a splash of white wine with the broth adds a layer of complexity—just be sure to let the alcohol cook off.