Creamy Vegetable Soup (Printable)
Velvety, vegetable-forward soup with cream and herbs; ready in 45 minutes. Dairy-free option available.
# 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 (gluten-free if needed)
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 for dairy-free option)
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Incorporate diced zucchini, green beans, and peas. Sauté for another 2 minutes.
04 - Pour in the vegetable broth. Stir in dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring contents to a boil.
05 - Reduce heat and let simmer for 20 to 25 minutes, allowing all vegetables to become fork-tender.
06 - Remove the bay leaf. Blend the soup using an immersion blender until achieving a smooth, creamy texture, or retain some vegetable pieces for added texture if preferred.
07 - Stir in heavy cream or coconut milk. Gently heat for 2 to 3 minutes. Adjust salt and pepper to taste.
08 - Ladle into serving bowls. Garnish with chopped fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- Blending the soup lets you coax hidden silkiness from humble vegetables—no fancy tricks needed.
- Any leftovers reheat like a dream, making it the perfect make-ahead meal for busy nights.
02 -
- Rushing the simmer can leave hard potato chunks that ruin the velvet texture—give it time.
- Blending too hot can splash, so let the pot cool for a couple of minutes before puréeing.
03 -
- Add a splash of broth if the blended soup turns out too thick—you can always thin it, but never go back.
- Sautéing the onion until translucent, not brown, keeps the flavors sweet and gentle.