One-Pot Creamy Vegetable Soup
A comforting and satisfying dish perfect for chilly days, combining fresh vegetables and creamy textures in one pot.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 medium Onion, diced Provides a sweet and aromatic base.
- 3 cloves Garlic, minced Enhances flavor.
- 2 medium Carrots, diced Adds natural sweetness and texture.
- 2 stalks Celery, diced Contributes a fresh crunch.
- 1 medium Zucchini, diced Offers a mild flavor.
- 1 medium Red Bell Pepper, diced Brings vibrant color.
- 1 cup Green Beans, chopped Adds slight crunch.
- 1 cup Frozen Peas Adds sweetness.
- 4 cups Vegetable Broth Flavorful base of the soup.
- 1 cup Heavy Cream Creates a creamy texture.
- 1 teaspoon Dried Thyme Adds earthy flavor.
- 1 teaspoon Dried Basil Complements other herbs.
- to taste Salt and Pepper Enhances overall flavor.
- for garnish Fresh Parsley, chopped Adds freshness and color.
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent.
- 2. Add the minced garlic and cook for an additional 1-2 minutes.
- 3. Incorporate the diced carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5-7 minutes until softened.
- 4. Pour in the vegetable broth and bring to a gentle boil.
- 5. Add the dried thyme and basil, season with salt and pepper, and let simmer for 15 minutes.
- 6. Stir in the heavy cream and heat through for another 5 minutes.
- 7. Taste and adjust seasoning if necessary. Serve garnished with fresh parsley.
Notes
This soup is versatile; feel free to adjust the vegetables based on what you have on hand.