Creamy Vegetable Soup (Print version)

Velvety vegetable soup with cream, thyme, and parsley—warm, nourishing, and easy to make.

# What goes in:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, 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 (use gluten-free if required)
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)

# Cooking steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until aromatic.
02 - Add sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to avoid sticking.
03 - Incorporate diced zucchini, green beans, and peas. Sauté for another 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, parsley, bay leaf, salt, and black pepper. Bring to a boil.
05 - Lower heat and simmer for 20 to 25 minutes, until vegetables are fully tender.
06 - Remove bay leaf. Use an immersion blender to puree the soup until smooth, or leave some vegetables chunky for texture if preferred.
07 - Stir in heavy cream or coconut milk and heat gently for 2 to 3 minutes. Adjust seasoning if needed.
08 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

# Tips from flavorandfeast:

01 -
  • You’ll discover just how satisfyingly creamy a soup can be while still feeling light and nourishing.
  • This recipe transforms leftovers and random veggies into a bowlful that’s as impressive as it is easy.
02 -
  • Once, I poured in the cream while the heat was too high and watched it separate—so always add it gently at the end.
  • I only realized how transformative a dash of nutmeg could be after a friend suggested it; just a sprinkle makes the whole kitchen feel special.
03 -
  • Layering vegetables based on their firmness lets you control texture so no bites end up mushy.
  • Sautéing the garlic until just fragrant—not browned—keeps the soup tasting fresh instead of bitter.

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