Description
This creamy vegetable soup is a comforting and flavorful blend of fresh vegetables simmered in aromatic herbs and finished with a touch of heavy cream. Easy to prepare and perfect for any season, it offers a smooth and velvety texture that warms the soul with every spoonful.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and halved
- 1 cup broccoli florets
- 1 cup potatoes, peeled and diced
Herbs & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Liquids & Others
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetables: Chop the onion, carrots, and celery into 1/2-inch pieces. Mince the garlic. Trim and halve the green beans (or cut into thirds if they are large). Cut the broccoli into bite-sized florets and peel and dice the potatoes into 1/2-inch cubes.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking and stirring occasionally until they soften, about 5-7 minutes. Then add the minced garlic, dried thyme, rosemary, and ground nutmeg, cooking for another minute while stirring constantly to release their aromas.
- Simmer the Soup Base: Pour in the vegetable broth along with the undrained diced tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 15 minutes to meld the flavors.
- Add Remaining Vegetables and Finish Cooking: Add the green beans, broccoli florets, and diced potatoes to the pot. Cover again and simmer for an additional 10-15 minutes or until all the vegetables are tender. Season the soup with salt and freshly ground black pepper to taste.
- Blend the Soup: Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend the soup until smooth and creamy. When using a regular blender, vent the lid slightly to allow steam to escape safely. Return the blended soup to the pot.
- Add Cream and Heat Through: Stir in the heavy cream gently to combine. Warm the soup through over low heat, taking care not to let it boil to preserve the cream’s texture and flavor.
- Serve and Garnish: Ladle the creamy vegetable soup into bowls and garnish with freshly chopped parsley for a vibrant, fresh finish. Serve hot and enjoy.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Use an immersion blender for easier blending directly in the pot and less cleanup.
- Adjust seasoning as needed, adding more herbs or spice for variation.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Add croutons or a dollop of sour cream on top for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
