Description
This One-Pot Creamy Vegetable Soup is a comforting and nutritious dish, packed with fresh vegetables, a creamy base, and rich flavors. It’s easy to make and perfect for any time of the year.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup milk (or cream for a richer soup)
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
- Add the carrots, celery, potato, zucchini, and green beans. Stir and cook for 5-7 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and stir in the dried thyme, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the vegetables are tender.
- Add the milk and stir well to combine. For a richer soup, you can add cream instead of milk. Stir in the Parmesan cheese (if using) and cook for another 5 minutes until the soup is creamy and heated through.
- For a smoother texture, use an immersion blender directly in the pot to blend the soup to your desired consistency, or transfer part of the soup to a blender, puree, and return it to the pot.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving, if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- If you prefer a thicker soup, you can puree part of it using an immersion blender or regular blender.
- For a dairy-free version, skip the cheese and use coconut or almond milk in place of regular milk.
- If you prefer more spice, add red pepper flakes or chopped jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
