Description
A comforting and hearty Classic Creamy Vegetable Soup, perfect for a cold day. Packed with fresh veggies and a rich, creamy broth.
Ingredients
2 tbsp olive oil 1 large onion, chopped 2 carrots, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced 6 cups vegetable broth 1 cup diced potatoes 1 cup chopped zucchini 1/2 cup frozen peas 1/2 cup frozen corn 1/2 cup heavy cream Salt and black pepper to taste Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. 2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. 3. Stir in minced garlic and cook for another minute until fragrant. 4. Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender. 5. Add zucchini, peas, and corn. Cook for another 5 minutes, or until vegetables are tender-crisp. 6. Stir in heavy cream and heat through, but do not boil. 7. Season with salt and black pepper to taste. 8. Ladle hot soup into bowls, garnish with fresh parsley, and serve immediately.
Notes
For a thicker soup, you can mash some of the potatoes before adding the cream. Feel free to add other vegetables like green beans or spinach. This Classic Creamy Vegetable Soup is a great way to use up leftover vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American-comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg