Easy Creamy Vegetable Soup
This easy creamy vegetable soup recipe is incredibly delicious and made in one pot with a short list of healthy ingredients.
Equipment
- large pot
- Immersion Blender
Ingredients
Vegetables
- 1 large onion chopped into ½-inch pieces
- 1 pound carrots peeled and chopped into ½-inch pieces
- 4 stalks celery chopped into ½-inch pieces
- 1 pound thin-skinned potatoes chopped into ½-inch pieces
- 3 cloves garlic peeled and halved
Liquids and Seasonings
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 2 leaves bay leaves
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ¼ cup half-and-half or cream or coconut milk
- Salt as needed
- ¼ teaspoon crushed red pepper flakes
Instructions
Cooking Instructions
- Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.
- Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
- Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
- Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge. For a vegan option, use vegetable broth and coconut milk or cashew cream.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 41gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 6mgFiber: 7gSugar: 8g
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