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Creamy Vegetable Soup

A warm and wholesome dish combining fresh vegetables with a rich and creamy broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Vegetables
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 2 medium zucchini, diced
Broth and Cream
  • 4 cups vegetable broth
  • 1 cup heavy cream Substitute with coconut milk for a dairy-free option
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • to taste Fresh herbs for garnish (such as parsley or basil)
For Serving
  • to taste Bread For serving with soup

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 3-5 minutes.
  2. Stir in the minced garlic, diced carrots, celery, and chopped bell pepper. Cook for about 5 minutes until the vegetables start to soften.
  3. Add the diced zucchini to the pot and cook for another 3 minutes until everything is tender.
Cooking
  1. Pour in the vegetable broth and bring it to a boil. Reduce the heat and mix in the heavy cream, dried thyme, oregano, salt, and pepper.
  2. Let the soup simmer for 15-20 minutes, uncovered, until the vegetables are tender and flavors meld.
Serving
  1. Serve the soup hot, garnished with fresh herbs and a side of your favorite bread for dipping.

Notes

Keep the heat on medium to avoid burning. For a creamier texture, blend a portion with an immersion blender. Avoid overcooking vegetables to maintain their firmness.