Description
This Creamy Vegetable Soup is a comforting and wholesome classic. It’s packed with colorful vegetables and a velvety, flavorful broth, making it a nourishing meal. Perfect for chilly days, family dinners, or meal prep, this soup is hearty yet healthy.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and chopped
- 1 zucchini, chopped
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1 cup peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 1 1/2 cups milk or half-and-half (dairy or plant-based)
- Optional: 1 tablespoon flour or cornstarch to thicken
- Fresh herbs (parsley or chives) for garnish
- Optional toppings: shredded cheese, croutons, or a dollop of Greek yogurt
Instructions
- Heat oil or butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
- Add garlic, carrots, and celery. Sauté for another 5-6 minutes until vegetables begin to soften.
- Stir in potatoes, zucchini, thyme, salt, and pepper. Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- If using flour or cornstarch, whisk it into the milk or half-and-half before adding to the pot.
- Pour the milk mixture into the soup and stir. Simmer for another 5-7 minutes to thicken.
- Use an immersion blender to blend about half of the soup for a creamy base, leaving some chunks. If using a countertop blender, carefully blend about 3 cups and return to the pot.
- Stir in peas and corn. Simmer for an additional 5 minutes.
- Adjust seasoning to taste and serve warm. Garnish with fresh herbs or your favorite toppings.
Notes
- Use starchy potatoes like Yukon Gold or Russet for a natural thickener.
- Simmer gently after adding milk or cream to prevent curdling.
- Add a squeeze of lemon juice at the end to brighten the flavor.
- Use frozen vegetables for convenience.
- Store up to 4 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, Vegetarian Recipes
- Method: Stovetop, Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg