Creamy Vegetable Soup (Printable)

Velvety vegetable soup with a touch of cream, packed with carrots, potatoes, zucchini and green beans. Ready in 45 min.

# 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 peas, frozen or fresh

→ Broth & Seasonings

10 - 4 cups vegetable broth (use gluten-free if required)
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 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 2 to 3 minutes until fragrant.
02 - Add sliced carrots, celery, and diced potato. Stir frequently and cook for 5 minutes.
03 - Add diced zucchini, green beans, and peas. Cook for 2 additional minutes, stirring to combine.
04 - Pour in vegetable broth, then 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 to 25 minutes until all vegetables are tender.
06 - Remove the bay leaf. Using an immersion blender or countertop blender, blend the soup until smooth or leave partially chunky if preferred.
07 - Stir in the heavy cream or coconut milk and heat gently for 2 to 3 minutes. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It&aposs the kind of soup that tastes even better when you sneak buttery bread through it and let the edges soak up every drop.
  • It became my go-to whenever friends with all kinds of eating preferences turned up, since it&aposs so adaptable and warming.
02 -
  • If you rush the blending, hot soup can splatter—let it cool for a minute before whirring for smoother, safer results.
  • The first time I made this, I forgot to remove the bay leaf—blend ahead, and you'll regret the woody surprise!
03 -
  • Blend in batches if your pot is full or if you're using a countertop blender—hot liquids need plenty of space.
  • Don&apost skip that fresh parsley at the end; the brightness takes the soup to another level.

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