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Creamy Vegetable Soup Recipe

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3.9 from 27 reviews

This creamy vegetable soup is a comforting, hearty dish perfect for any season. Packed with fresh vegetables like carrots, celery, potatoes, peas, and corn, it offers a nutritious and flavorful meal that is easy to prepare on the stovetop. Blended slightly to achieve a thick yet chunky texture, it combines the natural sweetness of vegetables with aromatic herbs and a creamy base of plant-based or cow’s milk. Ideal for family dinners or meal prep, this soup serves six and can be garnished with fresh parsley for an extra burst of flavor.

Ingredients

Vegetables

  • 1 medium onion, diced
  • 2 celery stalks, sliced
  • 2 large carrots, sliced
  • 4 Yukon Gold potatoes, diced (3-4 cups chopped)
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn
  • 2 garlic cloves, minced

Liquids and Seasonings

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 quart low-sodium vegetable broth
  • 1 cup plant-based milk or cow milk

Garnish

  • Fresh parsley, for serving

Instructions

  1. Prepare the base vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced celery, and sliced carrots. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  2. Add potatoes and herbs: Stir in the diced potatoes, dried thyme, and minced garlic. Cook until fragrant, about 1 minute. Then, pour in the vegetable broth and bring the mixture to a boil.
  3. Simmer vegetables: Reduce the heat to a simmer and cook until the vegetables are fully softened, approximately 20 minutes.
  4. Blend the soup: Use an immersion blender to lightly blend the soup, creating a thicker but still chunky texture. Optionally, remove some of the vegetables before blending to stir back in later for added texture.
  5. Add remaining ingredients: Stir in the frozen peas, frozen corn, and milk. Simmer for an additional 5 minutes, until the vegetables are heated through and the soup has thickened slightly.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread if desired.

Notes

  • You can use either plant-based or cow milk depending on dietary preference or allergy requirements.
  • If you prefer a smoother texture, blend the soup longer for a creamier consistency.
  • For extra flavor, add a splash of lemon juice or a pinch of smoked paprika before serving.
  • This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Add crusty bread or a side salad for a complete meal.

Find it online: https://justsosavory.com/creamy-vegetable-soup-recipe/