Description
This Easy Creamy Vegetable Soup is a comforting blend of fresh vegetables and creamy goodness.
Ingredients
Scale
- 1 large onion, chopped into ½-inch pieces
- 1 pound carrots, peeled and chopped into ½-inch pieces (4 to 5 medium carrots)
- 4 celery sticks, chopped into ½-inch pieces
- 1 tablespoon olive oil
- Salt, as needed
- ¼ teaspoon crushed red pepper flakes
- 1 pound thin-skinned potatoes, chopped into ½-inch pieces (3 medium potatoes)
- 3 garlic cloves, peeled and halved
- 3 cups vegetable broth or chicken broth (710ml)
- 2 bay leaves
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ¼ cup half-and-half, cream, or coconut milk (60ml)
Instructions
- Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook until the vegetables soften, about 5 to 10 minutes.
- Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. Add more oil if needed.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- Remove from heat. Discard the bay leaves and thyme. Puree the soup until smooth.
- Stir in the cream. Adjust seasoning with more salt and pepper if needed.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in containers or bags for up to 3 months. Thaw overnight in the fridge.
- Reheat over medium-low heat or in the microwave.
- For a vegan option, use vegetable broth and coconut milk.
- Substitute potatoes with 1 can of drained white beans for added protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 8 g
- Sodium: varies
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 6 mg
Keywords: Creamy Vegetable Soup, Easy Soup, Healthy Soup