Creamy Vegetable Soup (Printable)
Velvety vegetable soup with carrots, potato, zucchini and peas, finished with cream or coconut milk. Ready in 45 minutes.
# 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 needed)
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 use coconut milk for dairy-free)
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until onions become translucent and fragrant.
02 - Incorporate carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in the zucchini, green beans, and peas. Continue cooking for 2 minutes to slightly soften vegetables.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase heat and bring mixture to a boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are fully tender.
06 - Remove and discard the bay leaf. Using an immersion blender, blend soup directly in the pot until smooth or leave slightly chunky if preferred.
07 - Stir in the heavy cream (or coconut milk for a dairy-free result) and heat gently for 2 to 3 minutes. Taste and adjust salt and pepper as necessary.
08 - Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- This is that magical soup that soaks up whatever fresh vegetables you have and makes them feel luxurious.
- The swirl of cream at the end transforms humble leftovers into something you’ll want to serve to friends.
02 -
- If you forget to remove the bay leaf before blending, you’ll get an oddly bitter note—dig it out before you hit ‘blend’.
- Cooking the onions and garlic fully at the start makes all the difference for richness, even if you’re in a hurry.
03 -
- Let the soup cool slightly before blending to avoid kitchen splatters.
- Using coconut milk gives a rich finish and keeps it dairy-free, but a dash of cream feels extra indulgent if that’s your mood.