Description
Warm up with this rich and creamy vegetable soup, brimming with vibrant flavors—perfect for cozy nights or busy weeknights.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 2 medium Yukon Gold potatoes, diced
- 6 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- Salt, pepper, thyme, and bay leaf to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until soft (about 5 minutes).
- Stir in minced garlic and cook for another minute until fragrant. Add zucchini and potatoes; mix well for about 2 minutes.
- Pour in vegetable broth along with salt, pepper, thyme, and bay leaf. Bring to a gentle boil then reduce heat and simmer for about 20 minutes until vegetables are tender.
- Remove from heat and blend until smooth using an immersion blender or by transferring to a regular blender in batches.
- Return the blended soup to low heat and stir in heavy cream. Adjust seasoning if necessary.
- Serve hot with fresh herbs or croutons as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg