why make this recipe
Comforting One-Pot Creamy Vegetable Soup is a perfect meal for chilly days or when you just need something warm and nourishing. It’s easy to make, full of fresh vegetables, and has a creamy texture that’s satisfying without being heavy. Plus, it comes together in one pot, making cleanup a breeze!
how to make Comforting One-Pot Creamy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
- Bread for serving
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant.
- Add carrots and celery, cooking until softened.
- Stir in zucchini and green beans, cooking for a few more minutes.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat and add heavy cream, thyme, salt, and pepper. Simmer for 10-15 minutes.
- Serve hot, garnished with fresh herbs and accompanied by bread.
how to serve Comforting One-Pot Creamy Vegetable Soup
Serve this delicious soup hot, with a sprinkle of fresh herbs on top for extra flavor. A side of warm bread or crispy crackers makes this meal even more comforting.
how to store Comforting One-Pot Creamy Vegetable Soup
To store the soup, let it cool completely, then place it in an airtight container. You can keep it in the fridge for about 3-4 days. If you want to store it for longer, you can freeze it. Just make sure to leave some space in the container for the soup to expand as it freezes.
tips to make Comforting One-Pot Creamy Vegetable Soup
- Feel free to add more vegetables based on what you have on hand. Spinach, kale, or peas work well!
- For a bit of spice, add a pinch of red pepper flakes while cooking.
- If you want a thicker soup, you can blend part of it with an immersion blender.
variation
If you prefer a dairy-free option, use coconut milk instead of heavy cream. This will give the soup a unique flavor while keeping it creamy.
FAQs
1. Can I use frozen vegetables for this soup?
Yes, frozen vegetables work great in this recipe! Just add them to the pot when you would add the fresh vegetables.
2. How can I make this soup vegetarian?
This recipe is already vegetarian! Just make sure to use vegetable broth instead of chicken broth.
3. Can I add protein to this soup?
Absolutely! You can add cooked beans or lentils to make it heartier and boost the protein content.
Comforting One-Pot Creamy Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and nourishing soup, perfect for chilly days, made with fresh vegetables and a creamy texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
- Bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant.
- Add carrots and celery, cooking until softened.
- Stir in zucchini and green beans, cooking for a few more minutes.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat and add heavy cream, thyme, salt, and pepper. Simmer for 10-15 minutes.
- Serve hot, garnished with fresh herbs and accompanied by bread.
Notes
Feel free to add more vegetables based on what you have on hand. Spinach, kale, or peas work well! For a bit of spice, add a pinch of red pepper flakes while cooking. If you want a thicker soup, you can blend part of it with an immersion blender.