Velvet Vegetable Soup Heaven
This Creamy Vegetable Soup recipe is a comforting and versatile dish, perfect for using up fresh vegetables. It's a customizable recipe that can be adapted to suit your taste and dietary preferences, making it a family favorite.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
- Ladle
- Bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1 cup frozen peas
- ½ cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
- Pinch of red pepper flakes optional
- 1 bay leaf
- 1 teaspoon dried thyme
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables start to soften.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
- Add the chopped potatoes, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the chopped zucchini and green beans to the pot. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
- Stir in the frozen peas and cook for just a minute or two, until they are heated through.
- Remove the bay leaf.
- For a super creamy texture, use an immersion blender to partially blend the soup. Alternatively, carefully transfer about 2 cups of the soup to a regular blender and blend until smooth, then return it to the pot. Be very careful when blending hot liquids. You can also skip this step entirely if you prefer a chunkier soup.
- Stir in the heavy cream and heat through, but don't let the soup boil.
- Season the soup with salt and pepper to taste. Add a pinch of red pepper flakes if desired.
- Ladle the Creamy Vegetable Soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
Notes
For best results, use fresh, high-quality vegetables. Don't overcook the vegetables; they should be tender-crisp. Taste and adjust the seasoning as you go. To store, let the soup cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop. For a vegan version, use vegetable broth and substitute the heavy cream with coconut milk or cashew cream. You can also add a dollop of plain Greek yogurt for a tangy twist.