Creamy Vegetable Soup
Creamy Vegetable Soup – a cozy, nourishing, and easy-to-make comfort meal that warms you from the inside out. This wholesome soup combines fresh vegetables, herbs, and a touch of cream for a silky texture and rich flavor — without feeling heavy. Perfect for meal prep, family dinners, or chilly evenings when you crave something soothing yet healthy.
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 medium potatoes diced
- 1 cup green beans chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk or non-dairy alternative
- 1 tsp thyme
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp fresh parsley chopped
- Optional: spinach or kale added at the end
Instructions
- Sauté the Aromatics – Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add Vegetables & Broth – Stir in potatoes, green beans, and garlic. Pour in broth and bring to a gentle boil. Reduce heat and simmer until vegetables are tender, about 15–20 minutes.
- Make It Creamy – Stir in cream or milk. For a smoother texture, blend part of the soup with an immersion blender, then return it to the pot.
- Season & Finish – Add thyme, salt, pepper, and parsley. Adjust seasoning to taste. Serve warm with bread or salad
Notes
- Use coconut milk or cashew cream for a dairy-free version.
- Blend half the soup for a creamy yet hearty texture.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Reheat gently with a splash of broth or milk to restore creaminess.
- Add spinach, kale, or zucchini near the end for extra nutrition.