Creamy Vegetable Soup (Printer-Friendly)

Velvety mix of carrots, zucchini, potatoes and peas finished with cream for a comforting, 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 frozen or fresh peas

→ 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 and black pepper, to taste

→ To Finish

15 - 1/2 cup heavy cream or coconut milk for dairy-free
16 - 2 tablespoons chopped fresh parsley, optional for garnish

# How To Make It:

01 - In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until fragrant.
02 - Add carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
03 - Stir in zucchini, green beans, and peas. Cook for an additional 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat and simmer soup for 20 to 25 minutes, or until all vegetables are soft.
06 - Remove bay leaf. Use an immersion blender to blend the soup until smooth, or blend partially to retain some vegetable texture if desired.
07 - Stir in heavy cream or coconut milk and heat gently for 2 to 3 minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately.

# Helpful Hints:

01 -
  • The vegetables absorb all the herby broth, turning every spoonful into the cozy hug you didn’t know you needed.
  • I keep making it because it’s endlessly adaptable—you can use up whatever’s on hand and it always comes out lush.
02 -
  • Once I blended too hastily and splashed hot soup everywhere—always let the pot cool a couple of minutes before pureeing.
  • Realizing that adding peas at the last minute preserves their color and pop—don’t rush them in too soon.
03 -
  • Take time to sweat onions and garlic slowly; their sweetness becomes the backbone of the soup.
  • The right immersion blender saves cleanup and gives you total control over texture.

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