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Creamy Vegetable Soup

Delightful Creamy Vegetable Soup that's Comfort in a Bowl

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This Creamy Vegetable Soup is a delightful dish that warms the body and soul, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with any vegetable oil
  • 1 whole Onion Use shallots or leeks for variation
  • 2 cloves Garlic Garlic powder can substitute (1/4 tsp per clove)
  • 2 medium Carrots Parsnips can be a flavorful alternative
  • 2 stalks Celery Omit if you don’t have it on hand
  • 1 medium Potato Substitute with cauliflower for a low-carb option
For the Body
  • 1 cup Green Beans Asparagus or peas can be used instead
  • 1 medium Zucchini Yellow squash is a good substitute
  • 1 cup Corn Canned corn works well if fresh is unavailable
  • 4 cups Vegetable Broth Homemade is best, or substitute with water and added seasonings
For Creaminess and Flavor
  • 1 cup Heavy Cream Switch to coconut milk for a dairy-free option
  • 1 teaspoon Dried Thyme Oregano or rosemary work as substitutes
  • 1 teaspoon Dried Basil Use fresh basil if available
  • Salt Adjust according to taste
  • Pepper Adjust according to taste
For Garnish
  • 2 tablespoons Fresh Parsley Chives or cilantro are great alternatives

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Creamy Vegetable Soup
  1. Heat olive oil in a large pot over medium heat for about 2 minutes until shimmering.
  2. Add diced onion and sauté for 3-4 minutes until translucent. Mix in minced garlic and cook for an additional minute.
  3. Stir in sliced carrots, chopped celery, and diced potato. Cook for 5 minutes to soften slightly.
  4. Add vegetable broth into the pot and bring to a boil, then reduce to a gentle simmer for 5 minutes.
  5. Incorporate chopped green beans, diced zucchini, and corn. Let the soup simmer uncovered for another 15-20 minutes.
  6. Sprinkle in dried thyme, dried basil, salt, and pepper to taste. Stir well and adjust seasonings.
  7. Pour in heavy cream and simmer for an additional 5 minutes.
  8. Blend part of the soup for about 15-20 seconds for extra creaminess, keeping some vegetable texture.
  9. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or salad.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Customizable with proteins or dairy-free options. Perfect for busy weeknights and comfort food gatherings.

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