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Creamy Vegetable Soup

A comforting and nourishing soup made with a blend of fresh vegetables and creamy texture, perfect for cozy meals with family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil For sautéing the vegetables
  • 1 medium onion, chopped Can substitute with shallots for a sweeter flavor
  • 2 cloves garlic, minced Infuses soup with aroma
  • 3 medium carrots, diced Can substitute with parsnips
  • 2 stalks celery, diced Classic soup flavor base
  • 1 medium zucchini, diced Can use yellow squash or cauliflower for variety
  • 1 medium bell pepper, chopped Any color bell pepper is acceptable
  • 4 cups vegetable broth Use low sodium for healthier choice
  • 1 cup heavy cream or coconut milk Adds richness and creaminess
  • 1 teaspoon dried thyme For flavor; fresh thyme can be used for a brighter flavor
  • to taste salt and pepper Essential for enhancing flavors

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, cooking for an additional minute until fragrant.
  3. Add the diced carrots and celery, cooking for another 5-7 minutes, allowing them to soften.
  4. Toss in the diced zucchini and bell pepper; cook until tender, about 4-5 minutes.
  5. Pour in the vegetable broth and bring to a gentle simmer. Add dried thyme, salt, and pepper, stirring well.
  6. Allow the soup to simmer for 15-20 minutes, letting the flavors marry.
  7. Remove the pot from heat and stir in the cream or coconut milk, mixing until smooth.
  8. For an extra smooth texture, blend the soup with an immersion blender or in batches using a regular blender.
  9. Return to the pot, warm through, and taste for seasoning—adjust if necessary before serving.

Notes

For variations, add red pepper flakes for heat, fresh herbs for flavor, or make it vegan by substituting cream with coconut milk. Store in the refrigerator for up to 5 days or freeze for up to 3 months.