Creamy Vegetable Soup Recipe
User Reviews
4.8
Creamy Vegetable Soup Recipe
Description
Creamy Vegetable Soup begins by gently sautéing diced onions, celery, and carrots seasoned with salt and pepper until soft. Chopped potatoes, dried thyme, and minced garlic join the pot before adding vegetable broth to simmer all the vegetables until tender. Using an immersion blender, the soup is partially pureed to a consistency that thickens but leaves chunks of vegetables for texture. Frozen peas and corn are stirred in last, along with plant-based or cow milk, then heated through to enrich the soup's creaminess.
The result is a smooth yet hearty soup, combining the subtle sweetness of the peas and corn with earthy potatoes and aromatic herbs. Fresh chopped parsley added at serving offers a bright accent. This vegetable soup pairs well with crusty bread for a balanced light meal.
Leftovers keep well in an airtight container in the refrigerator for about 4 days and reheat smoothly, maintaining the soup’s creamy texture.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery sliced, stalks
- 2 large carrot sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 potato diced (3-4 cups chopped, Yukon gold variety
- 2 teaspoons thyme dried
- 2 garlic minced, cloves
- 1 quart vegetable broth low-sodium
- 1 ½ cups pea frozen
- 1 ½ cups corn frozen
- 1 cup plant-based milk or cow milk
- parsley for serving, fresh
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
- Serve with fresh parsley and crusty bread, if desired.
Notes
- Store leftover soup in an airtight container; it keeps for about 4 days refrigerated and reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 661mg | 28% |
| Potassium | 756mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3799IU | 76% |
| Vitamin C | 42mg | 47% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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