Vegetable Thickers Soup
Soothe your soul with a hearty bowl of Vegetable Thickers Soup, a wholesome and deeply satisfying dish packed with garden-fresh flavors. This vibrant, vegetable-forward recipe combines an array of colorful produce like sweet carrots, earthy potatoes, tender zucchini, and crisp green beans, simmered to perfection in a rich vegetable broth infused with aromatic thyme and bay leaf. The soup’s signature thickened texture is achieved by gently blending part of the broth and veggies, creating a creamy yet chunky consistency that strikes the perfect balance. Ready in just an hour, this comforting one-pot wonder is ideal for busy weeknights or leisurely lunches. Garnished with fresh parsley for a pop of color, this nourishing soup is a family-friendly option that's as healthy as it is delicious. Perfect for vegetarians and those seeking warmth in a bowl, Vegetable Thickers Soup is a must-try recipe for your collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 cup green beans, trimmed and chopped
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 whole bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped for garnish
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the finely chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another minute, taking care not to burn it.
Add the diced carrots, celery, green beans, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Toss in the diced zucchini and stir to combine with the other vegetables.
Add the canned diced tomatoes, vegetable broth, bay leaf, and fresh thyme sprigs. Stir well to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until all the vegetables are tender.
Remove the bay leaf and thyme sprigs from the soup.
Using an immersion blender, lightly blend the soup directly in the pot. Blend until you reach your desired consistency, leaving some chunks of vegetables for texture. Alternatively, you can carefully transfer half of the soup to a blender, puree it, and return it to the pot.
Season the soup with salt and freshly ground black pepper to taste.
Serve hot, garnished with chopped parsley for a fresh and bright finish.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 54.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5026 mg | 107% | |
*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.
