Creamy Vegetable Soup (Printable)
Velvety vegetable soup with mixed vegetables and a splash of cream; quick, comforting, and adaptable for vegan or gluten-free needs.
# 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
16 - 2 tablespoons chopped fresh parsley, optional
# Directions:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until fragrant and softened.
02 - Incorporate carrots, celery, and potato into the pot. Sauté for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in diced zucchini, green beans, and peas. Continue to cook for an additional 2 minutes.
04 - Pour in vegetable broth. Season with dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase heat and bring to a boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are fully tender.
06 - Discard the bay leaf. Using an immersion or countertop blender, purée the soup until smooth, or leave some texture for a rustic finish if preferred.
07 - Stir in heavy cream or coconut milk and gently reheat for 2 to 3 minutes. Taste and adjust seasoning with additional salt or pepper as needed.
08 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
# Expert Advice:
01 -
- The immersion blender turns even the lumpy bits into velvet—like a cozy secret to never-fail creaminess.
- You can use up every lent vegetable lingering in your crisper, and somehow the end result always tastes intentional.
02 -
- If you rush blending while the soup is boiling hot, you’ll end up splattered—let it cool just a minute first.
- Once I forgot the bay leaf until the very end; the flavor was noticeably flatter, so don’t skip or skimp on it.
03 -
- Adding the cream after blending ensures a silkier result and prevents curdling.
- A bay leaf might seem subtle, but forgetting it once made me appreciate how much it anchors the flavor.