Creamy Vegetable Soup
A warm and wholesome dish that combines fresh vegetables with a rich and creamy broth, perfect for chilly days.
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
Instructions
Preparation
- 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.
- Stir in the minced garlic, diced carrots, celery, and chopped bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced zucchini to the pot and cook for another 3 minutes until everything is tender.
Cooking
- 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.
- Let the soup simmer for 15-20 minutes, uncovered, until the vegetables are tender and flavors meld.
Serving
- 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.
