Description
A rich and satisfying creamy vegetable soup made with simple ingredients and perfect for cozy meals.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, sliced
2 large carrots, sliced
1 ½ teaspoons salt
1 teaspoon black pepper
4 Yukon Gold potatoes, diced (about 3–4 cups)
2 teaspoons dried thyme
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 ½ cups frozen peas
1 ½ cups frozen corn
1 cup milk (dairy or plant-based)
Fresh parsley, for garnish
Instructions
1. Warm the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Sprinkle with salt and pepper, then cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the diced potatoes, dried thyme, and garlic. Stir and cook for about 1 minute until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Use an immersion blender to partially blend the soup, creating a creamy texture while leaving some chunks for texture. If you prefer more whole vegetables, remove some before blending and stir them back in afterward.
5. Stir in the peas, corn, and milk. Let the soup simmer for another 5 minutes until everything is heated through and slightly thickened.
6. Serve warm, topped with fresh parsley.
Notes
Adjust consistency by adding more broth if needed.
Use plant-based milk for a vegan version.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American