Cream of Green Bean Soup
Indulge in the velvety smoothness of Cream of Green Bean Soup, a comforting and wholesome dish that transforms simple garden-fresh ingredients into a bowl of creamy goodness. This recipe combines tender green beans, a hint of garlic, and the natural creaminess of potatoes, all simmered together in flavorful vegetable broth and blended to perfection. A swirl of heavy cream enhances the richness, while chopped parsley adds a touch of freshness for the perfect finishing touch. Quick and easy to prepare, this soup is ideal as a cozy starter or a light meal, making it a must-try for any soup lover. Perfect for showcasing seasonal green beans, this Cream of Green Bean Soup offers a delightful way to enjoy vibrant, nutrient-packed flavors with minimal effort.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 2 tablespoons unsalted butter
- 1 medium, chopped onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 1 medium, peeled and diced potato
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Trim the ends off the green beans and cut them into 2-inch pieces.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it becomes translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Stir in the green beans, potato, and vegetable broth. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 20–25 minutes, or until the green beans and potato are very tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy and smooth. Be cautious of hot liquids when blending.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat, ensuring the soup doesn’t boil.
Season the soup with salt and black pepper, tasting and adjusting the seasoning as necessary.
Ladle the soup into bowls, garnishing with a sprinkle of chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 40.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3654 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
