Creamy Vegetable Soup (Printable Version)

Velvety vegetable medley simmered in herb broth, finished with cream or coconut milk for a cozy bowl.

# 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 peas, fresh or frozen

→ Broth & Seasonings

10 - 4 cups vegetable broth
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt, to taste
15 - Black pepper, to taste

→ To Finish

16 - 1/2 cup heavy cream
17 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened and aromatic.
02 - Incorporate sliced carrots, celery, and diced potato. Stir frequently and cook for 5 minutes to begin softening the vegetables.
03 - Introduce diced zucchini, green beans, and peas. Cook for 2 minutes, stirring to blend flavors.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil over medium-high heat.
05 - Lower heat and simmer for 20 to 25 minutes, or until all vegetables are fork-tender.
06 - Remove bay leaf. Use an immersion blender to puree soup until velvety, or leave some texture if desired.
07 - Stir in heavy cream and gently heat for 2 to 3 minutes without bringing to a boil. Taste and adjust salt and black pepper as needed.
08 - Ladle hot soup into bowls. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • This soup transforms whatever vegetables are in your fridge into a luxuriously silky meal you could eat straight from the ladle.
  • It’s been my trick for getting everyone at the table to ask for seconds, even the most enthusiastic vegetable skeptics.
02 -
  • Don’t skip blending your soup in batches if using a countertop blender—overfilling leads to volcanic soup eruptions.
  • Letting the soup rest for five minutes before serving helps the flavors settle and deepen, an easy trick I overlooked my first few times.
03 -
  • Add a rind of Parmesan when simmering for a rich, umami note, but be sure to remove it before blending.
  • Always taste and adjust seasoning once the cream is added—a pinch of salt at the end works wonders.

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