Description
A rich, velvety homemade vegetable soup packed with wholesome veggies and finished with a creamy touch. Perfect for cozy fall nights and easy enough for busy weeknights.
Ingredients
Scale
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped (about 1 cup)
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 medium zucchini, diced (optional)
- 1 red bell pepper, diced
- 1 cup frozen corn (or fresh)
- 1 cup frozen green beans, cut into 1-inch pieces
- 1/2 cup frozen peas
- 5 cups vegetable broth (homemade or low-sodium)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- Pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup sour cream (optional)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- Chopped fresh parsley or chives (for garnish)
- Grated parmesan cheese (for serving, optional)
- Croutons or toasted bread (for serving, optional)
Instructions
- Wash and dice carrots, celery, potatoes, zucchini, red bell pepper, and onion. Mince garlic. Measure out corn, peas, and green beans.
- Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and cook until translucent and fragrant, about 2 minutes. Stir in garlic and cook for 30 seconds.
- Add carrots, celery, potatoes, zucchini, and bell pepper. Sprinkle with thyme, oregano, paprika, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring occasionally.
- Pour in vegetable broth, scraping up any brown bits. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until potatoes and carrots are fork-tender.
- In a bowl, whisk together flour with heavy cream until smooth (or cornstarch with water if gluten-free).
- Pour cream mixture into the pot, stirring constantly. Add corn, peas, and green beans. Simmer gently for another 5 minutes.
- Using an immersion blender, blend about one-third of the soup directly in the pot (or use a regular blender in batches).
- Taste and adjust seasoning. Stir in sour cream if desired. Thin with broth if too thick, or simmer uncovered if too thin.
- Ladle hot soup into bowls. Garnish with parsley, chives, parmesan, and croutons if desired. Serve immediately.
Notes
For gluten-free, use cornstarch instead of flour. For dairy-free/vegan, use olive oil and coconut cream, and skip cheese. Blend only part of the soup for a creamy texture with chunky veggies. Adjust vegetables based on season or preference. Soup thickens as it sits; thin with broth if needed when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 220
- Sugar: 8
- Sodium: 650
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 6
- Protein: 6
Keywords: creamy vegetable soup, fall soup, comfort food, vegetarian soup, easy soup recipe, homemade soup, gluten-free soup, dairy-free soup, healthy soup, cozy dinner