Creamy Vegetable Soup
Warm up with a bowl of comforting Creamy Vegetable Soup, a wholesome and satisfying dish that’s packed with vibrant, nutrient-rich ingredients. This easy-to-make recipe features a medley of fresh vegetables—carrots, celery, potatoes, zucchini, and peas—simmered in flavorful vegetable broth and delicately seasoned with thyme and a hint of garlic. The soup is blended to velvety perfection and enriched with heavy cream, creating a delicate, silky texture that is irresistibly cozy. Quick to prepare in under an hour, this hearty yet light soup is perfect for lunch, dinner, or an elegant appetizer. Garnished with fresh parsley, it’s both a feast for the eyes and the taste buds. Whether you're craving a warming vegetarian meal or a creamy, nutritious option for meal prep, this recipe ticks every box.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 2 medium Potatoes, peeled and diced
- 1 medium Zucchini, diced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme, dried
- 1 leaf Bay leaf
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute.
Add the sliced carrots, celery, potatoes, and zucchini to the pot. Stir well and cook for 5 minutes.
Pour in the vegetable broth and add the salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf from the soup.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can blend it in batches using a countertop blender.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream.
Add the frozen peas and cook for an additional 5 minutes until heated through.
Taste and adjust the seasoning with more salt and pepper if necessary.
Ladle the creamy vegetable soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 5659 mg | 246% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 38.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4752 mg | 101% | |
*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.
