Description
This creamy vegetable soup is made in one pot and packed with wholesome, colorful veggies. It’s rich, comforting, and easy to customize, making it a perfect weeknight meal that’s ready in about 40 minutes. A dairy-free option is included, so it’s flexible for any dietary needs.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk or cream (or coconut milk for dairy-free)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 teaspoon dried thyme or rosemary (plus extra fresh rosemary for garnish)
- Salt and black pepper to taste
Instructions
1. Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent – about 4 to 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the sliced carrots, diced celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally to soften.
3. (Optional) Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly to prevent lumps.
4. Pour in the vegetable broth and raise the heat to bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes until the vegetables start to get tender.
5. Stir in the green beans, broccoli florets, and corn kernels. Add the dried thyme or rosemary, and season with salt and black pepper to taste. Simmer uncovered for 8 to 10 minutes more until all veggies are tender.
6. Stir in the milk or cream. Heat gently without boiling to avoid curdling. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with fresh rosemary or your favorite herbs. Serve warm with crusty bread or a side salad.
Notes
For a completely dairy-free version, use olive oil and coconut milk. You can add beans or lentils for extra protein, or swap in seasonal vegetables depending on what you have. Leftovers store well in the fridge for up to 4 days or can be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: vegetable soup, creamy soup, one pot, vegetarian, dairy free option