Creamy Vegetable Soup (Printable)
Velvety vegetable soup with carrots, zucchini, potato and peas, finished with cream or coconut milk.
# 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
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Method:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for 2 to 3 minutes until fragrant and translucent.
02 - Incorporate carrots, celery, and potato into the pot. Sauté for 5 minutes, stirring occasionally to ensure even cooking.
03 - Stir in diced zucchini, green beans, and peas. Cook for an additional 2 minutes to integrate flavors.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, and season with salt and black pepper to taste. Bring mixture to a boil.
05 - Reduce heat to a gentle simmer. Cook uncovered for 20 to 25 minutes, or until vegetables are tender throughout.
06 - Remove bay leaf. Using an immersion blender or a countertop blender, puree the soup until smooth, or leave partially chunky if preferred.
07 - Stir in heavy cream or coconut milk. Warm gently for 2 to 3 minutes, without boiling. Taste and adjust seasoning as needed.
08 - Ladle soup into serving bowls. Garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Hints:
01 -
- The velvety texture feels extra indulgent, yet it’s loaded with veggies so you feel good about every spoonful.
- You can easily swap or add vegetables based on what’s lingering in your fridge—it’s wonderfully flexible.
02 -
- Rushing the simmering step always left my vegetables a little too firm—patience brings out their softness.
- The soup thickens a bit as it cools, so if reheating, add a splash of broth or water to get that lovely texture back.
03 -
- Don’t skimp on garnishes—a little fresh parsley or even a sprinkle of parmesan can turn a good bowl into a great one.
- Letting the soup rest for ten minutes after blending deepens the flavors noticeably; I always sneak a taste, then make myself wait.