Creamy Vegetable Soup (Printable)

Velvety mix of carrots, potatoes, zucchini and peas simmered with thyme and a splash of cream for cozy bowls.

# 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 for dairy-free)
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté for 2-3 minutes until softened and aromatic.
02 - Add sliced carrots, celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Incorporate diced zucchini, green beans, and peas. Continue cooking for 2 minutes to soften.
04 - Add vegetable broth, dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir well and bring to a boil.
05 - Reduce heat to low. Cover and simmer for 20-25 minutes, or until all vegetables are easily pierced with a fork.
06 - Remove the bay leaf. Use an immersion blender to purée the soup until velvety smooth, or blend partially for a chunkier consistency.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Adjust salt and pepper to taste.
08 - Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It’s the ultimate trick for sneaking extra veggies into dinner without a complaint in sight.
  • Every swirl of cream turns this soup into a velvety, hug-in-a-bowl—I’ve never seen leftovers last long.
02 -
  • Don’t rush sautéing the onions and garlic—if they brown, your soup will taste sharper than you want.
  • I once forgot to remove the bay leaf before blending and spent the next ten minutes fishing out little green flecks; always double-check before pureeing.
03 -
  • Let the soup cool slightly before blending—hot soup has a mind of its own and can surprise you with eruptions.
  • A teaspoon of grated parmesan or a pinch of nutmeg turns the whole pot into something special with barely any effort.

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