Creamy Vegetable Soup (Printable)

Velvety vegetable soup with cream or coconut milk, loaded with carrots, zucchini, green beans and potatoes.

# 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 (use 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 option)
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until translucent and fragrant.
02 - Introduce carrots, celery, and potato. Stir and cook for 5 minutes to begin softening the vegetables.
03 - Mix in diced zucchini, green beans, and peas. Sauté for an additional 2 minutes.
04 - Pour in vegetable broth. Stir in dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low. Cover and simmer for 20 to 25 minutes, or until all vegetables are fork-tender.
06 - Remove bay leaf. Using an immersion blender, puree the soup in the pot until smooth, or blend to your preferred consistency.
07 - Stir in heavy cream or coconut milk, and gently heat for 2 to 3 minutes. Taste and adjust seasoning if necessary.
08 - Ladle soup into bowls. Garnish with fresh chopped parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • The velvety texture is so comforting, it almost feels like a hug in a bowl on chilly days.
  • You can tweak the veggies to whatever’s lingering in your crisper drawer, and it always comes together perfectly.
02 -
  • If you overblend the soup too hot, it can get gluey (let it cool a few minutes before blending).
  • Skipping the bay leaf the first time taught me it makes a subtle but essential difference—don’t forget it.
03 -
  • A good immersion blender saves both time and clean-up; blending in batches in a regular blender is fussier and riskier.
  • Swapping half the broth for water results in lighter soup without sacrificing too much depth—great for when you’re low on stock.

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