Description
This creamy vegetable soup is a comforting and delicious blend of fresh vegetables simmered to perfection and pureed into a smooth, velvety texture. Enhanced with aromatic herbs and finished with a splash of heavy cream, it makes a wholesome, easy-to-make meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and halved
- 1 cup broccoli florets
- 1 cup potatoes, peeled and diced
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Liquids and Others
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetables: Chop the onion, carrots, and celery into 1/2-inch pieces. Mince the garlic cloves. Trim and halve the green beans, cutting into thirds if large. Cut broccoli into bite-sized florets. Peel and dice potatoes into 1/2-inch cubes to ensure even cooking.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes while stirring occasionally until softened. Add garlic, dried thyme, rosemary, and ground nutmeg; continue cooking for another minute while stirring constantly to release their flavors.
- Simmer the Soup Base: Pour in vegetable broth and the undrained canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 15 minutes to meld flavors and soften the initial vegetables.
- Add Remaining Vegetables and Cook: Add the green beans, broccoli florets, and diced potatoes to the pot. Cover and simmer for an additional 10-15 minutes, or until all vegetables are tender when pierced with a fork. Season with salt and freshly ground black pepper according to your taste.
- Blend the Soup: Carefully transfer the hot soup into a blender in batches or use an immersion blender directly in the pot. Blend until the soup becomes smooth and creamy, venting the blender lid to allow steam to escape if needed. Return the blended soup to the pot.
- Finish with Cream and Garnish: Stir in the heavy cream gently and heat the soup through on low heat without boiling to prevent curdling. Once warmed, ladle into bowls and garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Use an immersion blender for convenience and to avoid handling hot liquids.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Adjust the thickness of the soup by adding more vegetable broth if desired.
- This soup freezes well—store in airtight containers for up to 3 months.
- For extra protein, consider adding cooked beans or lentils before blending.
