Creamy Vegetable Soup (Printable)

Velvety vegetable soup with cream, tender root veggies and fresh herbs—comforting and easy to prepare.

# 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 peas, frozen or fresh

→ 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
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, sauté for 2 to 3 minutes until fragrant.
02 - Add sliced carrots, celery, and diced potato. Stir frequently and cook for 5 minutes.
03 - Add diced zucchini, green beans, and peas. Cook for 2 additional minutes, stirring to combine.
04 - Pour in vegetable broth, then add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes until all vegetables are tender.
06 - Remove the bay leaf. Using an immersion blender or countertop blender, blend the soup until smooth or leave partially chunky if preferred.
07 - Stir in the heavy cream or coconut milk and heat gently for 2 to 3 minutes. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The soup gets its irresistible velvety texture from just a splash of cream—no fussy techniques required.
  • It's endlessly adaptable for whatever veggies you need to use up, which makes it both practical and exciting each time you make it.
02 -
  • Forgot to remove the bay leaf before blending—once—and it left tiny specks that nobody enjoyed.
  • Swapping cream for coconut milk works beautifully but makes the soup subtly sweet, so adjust your salt at the end.
03 -
  • Take the time to sweat the onions and garlic slowly for a richer, deeper flavor base.
  • A squeeze of lemon at the very end brightens up the whole pot, especially if you went with coconut milk.

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