Creamy Vegetable Soup
This Creamy Vegetable Soup is a comforting and flavorful dish packed with fresh vegetables in a creamy broth. It's a versatile recipe that can be easily adapted to your preferences and dietary needs, making it a perfect way to enjoy a healthy and delicious meal.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Immersion blender (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups vegetable broth low sodium preferred
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped green beans
- 1 cup corn kernels fresh or frozen
- 1 cup chopped spinach or kale
- ½ cup heavy cream or coconut milk for dairy-free
- ¼ cup grated Parmesan cheese optional, omit for vegan
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes (undrained). Bring the mixture to a simmer.
- Add the carrots, celery, zucchini, yellow squash, and green beans to the pot.
- Simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the corn kernels and spinach (or kale). Cook until the spinach is wilted, about 2-3 minutes.
- Reduce the heat to low.
- Stir in the heavy cream (or coconut milk) and Parmesan cheese (if using). Season with salt and pepper to taste. Be careful not to boil the soup after adding the cream.
- Ladle the Creamy Vegetable Soup into bowls.
- Garnish with fresh parsley.
- Serve immediately and enjoy!
Notes
For an even smoother texture, you can use an immersion blender to partially blend the soup before adding the cream. To make this soup vegan, simply substitute the heavy cream with coconut milk and omit the Parmesan cheese. This soup freezes beautifully for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. You can experiment with different vegetables such as broccoli florets, cauliflower, mushrooms, or diced sweet potato.