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–+ servings

Creamy Vegetable Soup

A warm and comforting creamy vegetable soup packed with vibrant vegetables and rich flavors, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium potato, diced
  • 1 cup green beans, chopped
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • large pot
  • immersion blender

Method
 

  1. Wash and peel the vegetables. Dice the onion and potato, slice the carrots and celery, and chop the green beans. Mince the garlic finely.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
  3. Add the sliced carrots, celery, and diced potato to the pot. Cook for about 5-7 minutes, stirring occasionally. Then mix in the chopped green beans and corn. Sprinkle in the dried thyme and basil, then pour in the vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 15-20 minutes until all vegetables are tender.
  4. Blend the soup using an immersion blender or transfer in batches to a countertop blender until desired consistency is reached.
  5. Return the soup to the pot if using a countertop blender. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes.

Nutrition

Calories: 250kcalProtein: 4gSodium: 600mg

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