Creamy Vegetable Soup
A comforting one-pot creamy vegetable soup that comes together quickly using simple, seasonal ingredients. Flexibly adaptable, it can be made vegetarian or vegan.
Ingredients
Aromatics
- 2 tablespoons olive oil For cooking the aromatics
- 1 onion, chopped (yellow or sweet)
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Broth and Veggies
- 4 cups vegetable broth Use low-sodium if preferred
- 2 cups mixed vegetables Green beans, peas, corn; frozen works fine
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves
Creamy Finish
- 1 cup heavy cream or coconut milk Canned full-fat for best texture
- to taste Salt and pepper Adjust to taste
- Fresh herbs (parsley or basil) for garnish
- Bread for serving (crusty sourdough or warm rolls)
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Cooking
- Pour in 4 cups vegetable broth and turn the heat up to bring it to a gentle boil.
- Add 2 cups mixed vegetables and 1 teaspoon dried thyme. Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
- Stir in 1 cup heavy cream or coconut milk. Taste and season with salt and pepper. Warm through for a few minutes—do not boil aggressively after adding cream.
Serving
- Ladle into bowls. Sprinkle with chopped fresh parsley or basil and serve with slices of crusty bread on the side.
Notes
For a chunkier soup, leave vegetables whole. For a silkier finish, blend slightly with an immersion blender. Storing tips: Refrigerate leftovers within 2 hours and consume within 3–4 days. If using coconut milk, the soup freezes better. Reheat gently to avoid curdling the cream.