Easy Creamy Vegetable Soup
Enjoy this easy, creamy vegetable soup packed with flavors and nutrients. Perfect for a comforting meal any day.
Equipment
- large pot
- immersion blender
Ingredients
Vegetables
- 1 large onion chopped into ½-inch pieces
- 1 pound carrots peeled and chopped into ½-inch pieces
- 4 sticks celery chopped into ½-inch pieces
- 1 tablespoon olive oil
- Salt as needed
- ¼ teaspoon crushed red pepper flakes
- 1 pound thin-skinned potatoes chopped into ½-inch pieces
- 3 cloves garlic peeled and halved
- 3 cups vegetable broth or chicken broth
- 2 leaves bay leaves
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ¼ cup half-and-half or cream or coconut milk
Instructions
Cooking Steps
- Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, about 5 to 10 minutes.
- Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
- Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
- Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.
Notes
This soup is delicious with a variety of vegetables; feel free to customize based on what you have available.
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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