Creamy Vegetable Soup

Cozy up with a bowl of this velvety Creamy Vegetable Soup, a comforting blend of wholesome veggies and rich flavors perfect for any season. This one-pot wonder combines sautéed onions, garlic, and a medley of fresh produce—like carrots, celery, zucchini, and potatoes—simmered in a fragrant vegetable broth seasoned with thyme and a hint of bay leaf. Pureed to silky perfection and enriched with a touch of heavy cream, this hearty yet smooth soup is finished with vibrant frozen peas and a sprinkle of fresh parsley. Ready in just an hour and perfect for meal prep, this nourishing soup is a vegetarian delight that’s as satisfying as it is simple to make. Serve it with crusty bread for a filling and flavorful lunch or dinner the whole family will love!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, sliced
• 2 stalks Celery stalks, sliced
• 2 medium Potatoes, peeled and diced
• 1 medium Zucchini, diced
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Thyme, dried
• 1 leaf Bay leaf
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for another minute.

Step 4

Add the sliced carrots, celery, potatoes, and zucchini to the pot. Stir well and cook for 5 minutes.

Step 5

Pour in the vegetable broth and add the salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the vegetables are tender.

Step 7

Remove the bay leaf from the soup.

Step 8

Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can blend it in batches using a countertop blender.

Step 9

Return the soup to the pot (if using a countertop blender) and stir in the heavy cream.

Step 10

Add the frozen peas and cook for an additional 5 minutes until heated through.

Step 11

Taste and adjust the seasoning with more salt and pepper if necessary.

Step 12

Ladle the creamy vegetable soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(2258.6g)

Amount per serving	% Daily Value*
Calories	1986.1

Total Fat 126.5g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 311mg	0%
Sodium 5659.1mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 29.9g	0%
Total Sugars 38.4g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 442.8mg	0%
Iron 8.7mg	0%
Potassium 4752.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 6.3%

Carbs: 35.3%