Description
A comforting and easy one-pot creamy vegetable soup, perfect for a weeknight meal. Packed with wholesome vegetables and a rich, creamy broth, this recipe is a family favorite.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup water
1 large potato, peeled and diced
1 cup chopped broccoli florets
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup heavy cream (or plant-based cream)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, carrots, and celery; sauté 5–7 minutes until softened.
3. Stir in minced garlic; cook 1 minute until fragrant.
4. Pour in vegetable broth and water; add diced potato. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until potatoes are fork-tender.
5. Add broccoli florets, frozen peas, and frozen corn; cook 3–5 minutes until tender-crisp.
6. Stir in heavy cream; heat through 1–2 minutes without boiling.
7. Season with salt and black pepper to taste.
8. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
For a thicker soup, mash some of the cooked potatoes against the side of the pot.
Customize with favorites like spinach, zucchini, or mushrooms.
This soup reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 35mg