This Creamy Vegetable Soup is a hearty and comforting bowl of goodness, perfect for chilly days or when you’re craving something wholesome. Packed with tender vegetables and a creamy broth, this soup is both filling and nutritious. Made with a blend of potatoes, carrots, celery, and frozen peas and corn, it offers a delightful medley of flavors and textures. The best part? It’s versatile and can be enjoyed with plant-based or regular milk to suit all diets. This simple recipe will quickly become your go-to for a warm, satisfying meal.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 large carrots, sliced
- 1 ½ tsp salt
- 1 tsp black pepper
- 4 Yukon Gold potatoes, diced (3–4 cups chopped)
- 2 tsp dried thyme
- 2 garlic cloves, minced
- 1 quart (4 cups) low-sodium vegetable broth
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
- 1 cup plant-based milk (or cow’s milk)
- Fresh parsley for serving
Instructions
- Sauté the Vegetables : In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced celery, and carrots, sautéing for about 5 minutes until the vegetables are softened.
- Season and Add Potatoes : Add the salt, black pepper, diced potatoes, and dried thyme to the pot. Stir well and cook for another 2 minutes to let the flavors meld.
- Add Garlic and Broth : Add the minced garlic and cook for 1 minute until fragrant. Pour in the vegetable broth, stirring well to combine. Let the mixture simmer gently for 15–20 minutes, or until the potatoes become fork-tender.
- Add Frozen Vegetables and Milk : Add the frozen peas and corn to the pot, stirring to combine. Pour in the plant-based milk (or cow’s milk) and stir. Let the soup heat through for another 5–7 minutes, but do not let it boil after adding the milk.
- Adjust Seasoning and Serve : Taste the soup and adjust the salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and enjoy warm.
Conclusion
This Creamy Vegetable Soup is a comforting, creamy, and deliciously healthy option for any meal. With its variety of vegetables and mild seasonings, it’s a soup that’s sure to please the whole family. Serve it with crusty bread for an added treat, and savor each spoonful of this nourishing, cozy dish.
Cozy Creamy Vegetable Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks sliced
- 2 large carrots sliced
- 1 ½ tsp salt
- 1 tsp black pepper
- 4 Yukon Gold potatoes diced (3–4 cups chopped)
- 2 tsp dried thyme
- 2 garlic cloves minced
- 1 quart 4 cups low-sodium vegetable broth
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
- 1 cup plant-based milk or cow’s milk
- Fresh parsley for serving
Instructions
- Sauté the Vegetables : In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced celery, and carrots, sautéing for about 5 minutes until the vegetables are softened.
- Season and Add Potatoes : Add the salt, black pepper, diced potatoes, and dried thyme to the pot. Stir well and cook for another 2 minutes to let the flavors meld.
- Add Garlic and Broth : Add the minced garlic and cook for 1 minute until fragrant. Pour in the vegetable broth, stirring well to combine. Let the mixture simmer gently for 15–20 minutes, or until the potatoes become fork-tender.
- Add Frozen Vegetables and Milk : Add the frozen peas and corn to the pot, stirring to combine. Pour in the plant-based milk (or cow’s milk) and stir. Let the soup heat through for another 5–7 minutes, but do not let it boil after adding the milk.
- Adjust Seasoning and Serve : Taste the soup and adjust the salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and enjoy warm.