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Creamy Vegetable Soup – Healthy & Delicious!

Bowl of creamy vegetable soup garnished with fresh parsley
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A healthy and delicious one-pot creamy vegetable soup loaded with fresh vegetables and a naturally rich texture – no heavy cream needed. Ready in 40 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 1 large potato, peeled and diced (about 1.5 cups)
  • 3 cups mixed vegetables (broccoli florets, corn, peas)
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 cup milk (any kind)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and onion is translucent.
  2. Add minced garlic, dried thyme, and dried rosemary. Stir and cook for about 1 minute until fragrant. Stay close – garlic burns quickly.
  3. Pour in vegetable broth and add diced potato. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are completely fork-tender.
  4. Use an immersion blender to partially blend the soup directly in the pot for 10 to 15 seconds, creating a creamy base while leaving chunky vegetable pieces for texture. If using a regular blender, carefully transfer half the soup in batches, blend until smooth, and return to pot.
  5. Stir in the mixed vegetables, cannellini beans, and milk. Simmer uncovered for 5 to 10 minutes until vegetables are just tender. Do not overcook.
  6. Taste and season with salt and black pepper. Start with 1/2 teaspoon salt and adjust to taste.
  7. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

  • The potato is essential for natural creaminess – do not skip it. For an even creamier result, blend more of the soup base in Step 4.
  • For a vegan version, use oat milk or almond milk and a certified vegan vegetable broth.
  • Any combination of fresh or frozen vegetables works well. Add frozen vegetables straight from the freezer in Step 5 and extend simmer time by 2 to 3 minutes.
  • For best texture when freezing, freeze before adding the milk and stir in fresh milk when reheating.

Nutrition

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