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Creamy Vegetable Soup Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and comforting vegetable soup with a creamy texture, perfect for a wholesome meal.

Ingredients

Vegetables

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (diced)
  • 2 stalks celery (sliced)
  • 2 large carrots (sliced)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 4 Yukon Gold potatoes diced (3-4 cups chopped)
  • 2 teaspoons dried thyme
  • 2 cloves garlic (minced)
  • 1 quart low-sodium vegetable broth
  • 1 ½ cups peas (frozen)
  • 1 ½ cups corn (frozen)
  • 1 cup plant-based milk or cow milk

For serving

  • Fresh parsley (for garnish)

Instructions 

  • Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots; season with salt and pepper. Cook until vegetables soften, about 5 minutes.
  • Add potatoes, thyme, and garlic; cook until fragrant, about 1 minute. Pour in vegetable broth and bring to a boil. Simmer until vegetables are tender, about 20 minutes.
  • Use an immersion blender to lightly blend the soup, leaving it chunky. Stir in peas, corn, and milk; simmer for 5 minutes until heated through and thickened.
  • Serve hot, garnished with fresh parsley and crusty bread if desired.

Notes

For a creamier texture, blend more vegetables; for chunkier soup, blend less.
Calories: 250kcal
Cost: $15
Course: Soup
Keyword: Vegetables