Creamy Vegetable Soup
Four bowls of vegetable broth with diced potatoes, carrots, celery, and peppers, finished with heavy cream, thyme, and parsley.
Ingredients
Soup
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cloves garlic Minced
- 4 cups vegetable broth
- 1 cup diced carrot Small pieces
- ½ cup diced celery
- ½ cup diced bell pepper
- 1 cup diced potatoes About ½ inch
- 1 tablespoon chopped fresh thyme leaves Woody stems removed
- 1 tablespoon chopped parsley
- 1 cup heavy cream
- to taste salt and black pepper
Optional serving
- 4 slices bread Optional, separate
Instructions
- Heat oil over medium heat and cook onion 5–7 minutes until softened. Add garlic and stir briefly, around 30 seconds.
- Add carrots, celery, bell pepper, and potatoes. Pour in vegetable broth, bring to a boil, and reduce to a gentle simmer.
- Simmer 15–20 minutes or until potato and carrot pieces are tender through their centers. Extend cooking if they remain firm.
- Lower the heat and stir in herbs and heavy cream. Warm 2–3 minutes, taste, and season as needed. Serve four bowls with separately chosen bread.
Notes
Mixed vegetables total 2 cups:1 cup carrot,½ cup celery,½ cup pepper. Use small potato and carrot pieces and check tenderness before adding cream.45-minute total is an estimate; bread is separate. Refrigerate 3 days, freezing not preferred.