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Creamy Vegetable Soup

A comforting bowl of creamy vegetable soup made with simple ingredients that nourish both the body and the soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra-virgin olive oil For sautéing.
  • 1 medium onion, diced The base of all deliciousness!
  • 2 stalks celery, sliced Adds a lovely crunch.
  • 2 large carrots, sliced For color and sweetness.
  • 1.5 teaspoons salt Enhances all natural flavors.
  • 1 teaspoon black pepper Adds a little kick.
  • 4 medium Yukon Gold potatoes, diced Adds creaminess to the soup.
  • 2 teaspoons dried thyme Brings everything together.
  • 2 cloves garlic, minced Gives an extra flavor boost.
  • 1 quart low-sodium vegetable broth The heart of the soup.
  • 1.5 cups frozen peas Easy and delicious.
  • 1.5 cups frozen corn Adds sweet bursts of goodness.
  • 1 cup plant-based milk or cow milk For a creamy finish.
  • to taste fresh parsley for serving Adds color and freshness.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onions, sliced celery, and carrots to the pot. Season with salt and pepper, then cook, stirring occasionally, until softened (about 5 minutes).
  3. Add the diced Yukon Gold potatoes, dried thyme, and minced garlic. Cook for about a minute, until fragrant.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and let simmer until the veggies are tender (about 20 minutes).
  6. Use an immersion blender to lightly blend the soup for a thick yet chunky texture. Optional: Scoop out some whole vegetables and stir them back in.
Finishing Touches
  1. Stir in frozen peas and corn, along with milk. Let simmer for another 5 minutes until warmed through.
  2. Serve hot, garnished with fresh parsley.

Notes

Time-Saving Trick: Chop veggies the night before. If the soup tastes bland, add a splash of lemon juice. For variation, add fresh spinach or kale before serving.