Creamy One-Pot Vegetable Soup
A warm and comforting dish that’s easy to make, rich and velvety, packed with nutritious vegetables.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine American
Servings 4 servings
Calories 220 kcal
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Gather all the ingredients listed above.
Wash and prepare the vegetables: dice the onion, mince the garlic, slice the carrots and celery, chop the green beans, and dice the potato and zucchini.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the sliced carrots, celery, and diced potato to the pot. Sauté for about 5-6 minutes, then incorporate the zucchini and green beans. Pour in the vegetable broth and bring to a boil.
Once boiling, reduce heat to low. Add the dried thyme, dried basil, salt, and pepper. Let it simmer for 15-20 minutes until all vegetables are tender. Optionally, blend a portion for creaminess.
Stir in the heavy cream and cook for another 5 minutes. Adjust seasoning if necessary.
Calories: 220kcalProtein: 4gSodium: 600mg
Keyword creamy, one pot, vegetable