Creamy Vegetable Soup
Course: Appetizer, Soup
Cuisine: American, Vegan
Keyword: comfort food, creamy soup, Creamy Vegetable Soup, vegan soup, vegetable soup
- 2 tablespoons extra-virgin olive oil For sautéing vegetables
- 1 medium onion diced Adds flavor and texture
- 2 celery stalks sliced For aroma and texture
- 2 large carrots sliced For sweetness and texture
- 1 ½ teaspoons salt Seasoning
- 1 teaspoon black pepper For flavor
- 4 Yukon Gold potatoes diced 3-4 cups chopped (Adds creaminess when blended)
- 2 teaspoons dried thyme Herb for flavor
- 2 garlic cloves minced For aromatic depth
- 1 quart low-sodium vegetable broth Base for the soup
- 1 ½ cups peas frozen For color and sweetness
- 1 ½ cups corn frozen Adds sweetness and texture
- 1 cup plant-based milk or cow milk For creaminess
- Fresh parsley For garnish and freshness
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 the soup has thickened, about 5 minutes.
Serve with fresh parsley and crusty bread, if desired.
Perfect for a chilly evening, this creamy vegetable soup is vegan, gluten-free, and full of wholesome veggies.
Serving: 1 serving | 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