Description
This Creamy Vegetable Soup is a comforting and nutritious dish that is perfect for a cozy meal. Packed with a variety of vegetables and creamy goodness, it’s a satisfying soup that will warm you up from the inside out.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Liquid Ingredients:
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- ½ cup heavy cream or coconut cream
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion and garlic until fragrant.
- Add vegetables: Add carrots, celery, and potatoes, cook for 5 minutes.
- Simmer: Pour in vegetable broth, simmer for 15 minutes until vegetables are tender.
- Add remaining vegetables: Zucchini, green beans, corn, and peas, cook for 8-10 minutes.
- Season and simmer: Stir in milk, cream, salt, pepper, thyme, and basil. Simmer for 5 more minutes.
- Blend (optional): For a creamier texture, partially blend the soup with an immersion blender.
- Serve: Serve hot and enjoy!
Notes
- For a dairy-free version, use coconut milk and cream.
- Add spinach or kale for extra nutrients.
- Pair with crusty bread or a grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg
