Creamy Vegetable Soup (Print Version)
Velvety medley of carrots, zucchini, green beans and cream simmered with thyme for a warm, nourishing bowl.
# 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 green peas, fresh or frozen
→ Broth & Seasonings
10 - 4 cups vegetable broth
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
16 - 2 tablespoons chopped fresh parsley, optional
# Steps:
01 - In a large pot over medium heat, warm the olive oil. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
02 - Incorporate carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Mix in the zucchini, green beans, and green peas. Cook for 2 minutes to lightly soften the vegetables.
04 - Pour in vegetable broth and add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil.
05 - Lower the heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, until all vegetables reach fork tenderness.
06 - Remove and discard the bay leaf. Process the soup using an immersion blender until velvety smooth, or keep some texture if preferred.
07 - Stir in heavy cream and gently heat for 2 to 3 minutes, taking care not to let the soup boil. Adjust seasoning with additional salt and pepper if required.
08 - Ladle soup into bowls and top each serving with chopped fresh parsley if desired. Serve hot.
# Expert Tips:
01 -
- You'll uncover just how velvety and flavorful vegetables can be when puréed with a splash of cream or coconut milk.
- This recipe rescued my weeknight routine because it's both deeply nourishing and quick to whip up from whatever's in the fridge.
02 -
- Tossing all vegetables into the pot at once made the peas mushy and less vibrant—I learned to add them near the end.
- The texture transformed completely once I switched from a countertop blender to an immersion blender, making cleanup a breeze and avoiding spills.
03 -
- Cut all your veggies to a similar size so they cook evenly and blend smoothly.
- A sprinkle of nutmeg stirred in with the cream makes the whole pot sing with gentle warmth.