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–+ servings
Creamy Vegetable Soup

Creamy Vegetable Soup: Quick, Nourishing Comfort in a Bowl

This Creamy Vegetable Soup is a delightful concoction that promises a cozy hug in a bowl, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and flavor; substitute with any cooking oil.
  • 1 medium Onion Provides the soup's base flavor; use shallots if preferred.
  • 2 cloves Garlic Boosts the flavor profile; can substitute with garlic powder (1/2 teaspoon).
For the Vegetables
  • 2 medium Carrots Adds sweetness and vibrant color; use parsnips for variation.
  • 2 stalks Celery Contributes to the aroma and base flavor; can be omitted if necessary.
  • 1 medium Potato Provides thickness and body to the soup; can replace with sweet potato.
  • 1 cup Green Beans Adds crunch and color; substitute with peas for a different twist.
  • 1 medium Zucchini Softens during cooking for a creamy texture; swap with yellow squash if desired.
  • 1 cup Corn Adds sweetness and texture; use canned corn if fresh or frozen is unavailable.
For the Broth and Creaminess
  • 4 cups Vegetable Broth The soup's liquid base and flavor; chicken broth is an option for non-vegetarians.
  • 1 cup Heavy Cream Provides a luscious creaminess; use coconut milk for dairy-free.
For Seasoning
  • 1 teaspoon Dried Thyme Enhances earthy flavor; fresh thyme can be substituted.
  • 1 teaspoon Dried Basil Adds an aromatic flavor note; fresh basil can substitute too.
  • to taste Salt Essential for seasoning; adjust to your taste.
  • to taste Pepper Essential for seasoning; adjust to your taste.
For Garnish
  • 1 tablespoon Fresh Parsley Adds a touch of freshness; can replace with chives for a different flavor.

Equipment

  • Large pot
  • immersion blender

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 diced onion and sauté for 3-4 minutes until translucent, then stir in 2 minced garlic cloves and cook for an additional minute.
  3. Introduce 2 sliced carrots, 2 chopped celery stalks, and 1 diced potato. Cook for 5 minutes, stirring occasionally.
  4. Pour in 4 cups of vegetable broth and bring to a boil over high heat, then reduce to a simmer.
  5. Add 1 cup of green beans, 1 diced zucchini, and 1 cup of corn. Cook for 15-20 minutes until tender.
  6. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried basil, along with salt and pepper to taste.
  7. Add 1 cup of heavy cream or coconut milk, stirring well, and let simmer for another 5 minutes.
  8. Blend part of the soup for creaminess using an immersion blender or a traditional blender, then return to the pot.
  9. Ladle the soup into warm bowls and garnish with freshly chopped parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 120IUVitamin C: 45mgCalcium: 6mgIron: 10mg

Notes

Enjoy with a slice of crusty bread or a fresh salad for a complete meal.

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