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Easy creamy vegetable soup is showcased as a comforting and healthy dish.

Velvety Vegetable Soup Magic

This creamy vegetable soup is a comforting and versatile dish perfect for any occasion. Packed with fresh vegetables and infused with aromatic herbs, it's easy to customize and create a symphony of flavors that will warm you from the inside out. A budget-friendly and healthy meal that's even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup chopped potatoes russet, Yukon gold, or red potatoes
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • 1/2 cup heavy cream
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • vegetable peeler
  • Garlic press (optional)
  • Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the potatoes, zucchini, and green beans. Simmer for another 15 minutes, or until the potatoes are tender.
  6. Stir in the frozen peas, corn, thyme, and oregano. Season with salt and pepper to taste. Simmer for another 5 minutes, or until the peas and corn are heated through.
  7. Stir in the heavy cream. Heat through, but do not boil.
  8. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

For a vegan option, substitute the heavy cream with coconut milk or another plant-based milk. You can also add other vegetables, such as cauliflower, broccoli, spinach, sweet potatoes, or bell peppers. To make the soup even creamier, use an immersion blender to puree a portion of the soup. Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.