Creamy Vegetable Soup Recipe
Vegetable soup blended with potatoes for a creamy texture, no cream needed. Made with carrots, celery, peas, and corn in a light broth.
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks 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 garlic cloves 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
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
- Serve with fresh parsley and crusty bread, if desired.
Video
Notes
My Top Tip: Don't puree the entire pot. Blending only part of the soup is what gives it a creamy consistency while keeping plenty of vegetables in each spoonful.
Storage: Store leftover creamy vegetable soup in an airtight container in the fridge for up to 4 days. Reheat on the stove until warmed through. Add a splash of broth or milk if the soup is too thick.
Freezing: Let the creamy vegetable soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove until warmed through. Stir well, since the texture may separate slightly after freezing.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 661mg | Potassium: 756mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3799IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
