Creamy Vegetable Soup (Printable Version)
Velvety vegetable soup with a touch of cream, packed with carrots, potatoes, zucchini and green beans. Ready in 45 min.
# What You 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
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, for garnish)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, then sauté for 2 to 3 minutes until fragrant and translucent.
02 - Incorporate carrots, celery, and potato. Cook the mixture for 5 minutes, stirring occasionally for even softening.
03 - Stir in the diced zucchini, green beans, and peas, and cook for an additional 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring contents to a boil.
05 - Reduce heat to low and let the soup simmer uncovered for 20 to 25 minutes, until all vegetables are tender.
06 - Remove bay leaf. Use an immersion blender to purée the soup until smooth or leave some texture, according to preference.
07 - Pour in the heavy cream and stir gently over low heat for 2 to 3 minutes, adjusting seasoning if needed.
08 - Ladle the soup into bowls, garnish with chopped parsley if desired, and serve immediately while hot.
# Expert Advice:
01 -
- It&aposs the kind of soup that tastes even better when you sneak buttery bread through it and let the edges soak up every drop.
- It became my go-to whenever friends with all kinds of eating preferences turned up, since it&aposs so adaptable and warming.
02 -
- If you rush the blending, hot soup can splatter—let it cool for a minute before whirring for smoother, safer results.
- The first time I made this, I forgot to remove the bay leaf—blend ahead, and you'll regret the woody surprise!
03 -
- Blend in batches if your pot is full or if you're using a countertop blender—hot liquids need plenty of space.
- Don&apost skip that fresh parsley at the end; the brightness takes the soup to another level.