Print

Creamy Vegetable Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light yet satisfying soup packed with colorful vegetables in a creamy broth. Healthy comfort food ready in 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 large potato, peeled and diced
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup half-and-half or heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in large pot over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute until fragrant.
  2. Pour in broth and add diced potato and dried thyme. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes until potatoes are tender.
  3. Stir in frozen corn and frozen green beans. Cook for 5 minutes until heated through.
  4. Reduce heat to low. Slowly stir in half-and-half or heavy cream. Heat gently until warmed through, but do not let it boil.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.

Notes

  • Use any fresh or frozen vegetables you have on hand like peas, mushrooms, or bell peppers for variety.
  • For thicker soup, use immersion blender to partially blend vegetables before adding cream.
  • Cut vegetables uniformly to ensure even cooking throughout the soup.
  • Add cream at the end and don’t boil to prevent curdling.

Nutrition

Find it online: https://www.benefitiany.com/creamy-vegetable-soup/