Description
This cozy creamy vegetable soup is packed with tender potatoes, carrots, and peas for the ultimate comfort meal. It’s easy, healthy, and ready in 40 minutes.
Ingredients
- 1 quart low-sodium vegetable broth
- 4 Yukon Gold potatoes, diced (approx. 3–4 cups)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup plant-based milk (or regular milk)
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion, sliced celery, and carrots to the pot, then season them generously with salt and pepper. You want to cook these aromatics, stirring occasionally, until they begin to soften and smell wonderful, which usually takes about five minutes.
- Stir in the chopped Yukon Gold potatoes, dried thyme, and minced garlic, mixing well to coat everything in the oil and spices. Cook this mixture for about one minute until the garlic becomes fragrant, then pour in the vegetable broth. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot to let the vegetables cook until tender, which takes roughly 20 minutes.
- Once the potatoes are soft enough to pierce with a fork, use an immersion blender to puree the soup directly in the pot. I prefer to blend only about half of the mixture so that the Creamy Vegetable Soup stays thick but still has satisfying chunks of potato and carrot. If you use a standard blender, be sure to leave some texture behind and vent the lid carefully.
- Finally, stir in the frozen peas, frozen corn, and your choice of milk. Let the pot simmer gently for another five minutes until the frozen vegetables are warmed through and the soup has thickened slightly. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
Notes
Use Yukon Gold potatoes for the creamiest texture. If you prefer a completely smooth soup, you can blend the entire batch, but leaving chunks adds nice variety.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 235
- Sugar: 7g
- Sodium: 660mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: creamy vegetable soup recipe, easy vegan soup, homemade potato soup, healthy dinner idea