Creamy Veggie Soup
Warm up with a bowl of Creamy Veggie Soup, a comforting and wholesome dish packed with nutrient-rich vegetables and a velvety texture. Featuring a medley of sautéed carrots, celery, zucchini, and potatoes simmered in savory vegetable broth, this soup is elevated with a splash of heavy cream for a luxurious finish. Fresh thyme adds an aromatic depth, while frozen peas bring a touch of sweetness. Partially pureed for a perfectly creamy yet chunky consistency, this hearty soup is simple to prepare in just 50 minutes, making it an ideal weeknight dinner or cozy lunch option. Garnished with fresh parsley, it's as beautiful as it is delicious. Perfect for anyone seeking a flavorful vegetarian soup recipe that's both nourishing and satisfying!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced potatoes
- 0.5 cup frozen peas
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, stirring frequently.
Add the diced carrots, celery, zucchini, and potatoes to the pot. Sauté for 5 minutes to slightly soften the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the frozen peas, heavy cream, fresh thyme, salt, and black pepper.
Use an immersion blender to partially puree the soup for a creamier texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Simmer the soup for an additional 5 minutes to combine the flavors.
Taste and adjust seasoning with more salt and black pepper if needed.
Serve hot, garnished with fresh parsley on top.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 8184 mg | 356% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 63.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7219 mg | 154% | |
*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.
