Creamy Vegetable Soup (Printable Version)
Velvety soup of carrots, zucchini, green beans and peas finished with cream or coconut milk — comforting and easy to make.
# 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 frozen or fresh peas
→ Broth & Seasonings
10 - 4 cups vegetable broth
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
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How To Make It:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until aromatic and softened.
02 - Add sliced carrots, celery, and diced potato to the pot. Sauté for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in the diced zucchini, green beans, and peas. Continue to cook for 2 minutes, ensuring vegetables are evenly combined.
04 - Pour in the vegetable broth. Add dried thyme, dried parsley, bay leaf, and season with salt and black pepper. Bring mixture to a simmer over medium-high heat.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until all the vegetables are fully tender.
06 - Remove the bay leaf. Using an immersion blender, purée the soup to achieve a creamy texture. For added texture, leave some vegetable pieces as desired.
07 - Gently stir in the heavy cream. Warm the soup over low heat for an additional 2 to 3 minutes, tasting and adjusting seasoning if necessary.
08 - Ladle soup into individual bowls. Garnish with fresh parsley if desired, and serve hot.
# Helpful Hints:
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.