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Comforting One-Pot Creamy Vegetable Soup

A rich and creamy vegetable soup that warms the soul, perfect for chilly evenings and customizable to your taste.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup green beans, trimmed and cut
  • 4 cups vegetable broth
For the Creaminess
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • to taste Salt and pepper
  • 2 teaspoons dried thyme (or 1 tablespoon fresh)
  • as desired Parmesan cheese for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
  2. Stir in the minced garlic, zucchini, peas, and green beans. Cook for an additional 3-4 minutes until the vegetables start to soften.
  3. Add in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
  4. Stir in the heavy cream (or coconut milk), fresh thyme, and season with salt and pepper. Allow the soup to simmer for an additional 5 minutes until it’s creamy and warmed through.
  5. Ladle the creamy soup into bowls and garnish as desired, perhaps with grated Parmesan cheese for extra flavor.

Notes

Use fresh herbs to elevate the flavor profile. To make this soup even more filling, consider adding some cooked quinoa or lentils for a protein boost. This soup stores well in the fridge for up to 3 days and freezes well for about 3 months.