Creamy Vegetable Soup
This Creamy Vegetable Soup is rich, cozy, and loaded with tender vegetables—all without feeling heavy. Made with simple pantry staples and fresh veggies, it’s an easy, budget-friendly soup that’s perfect for weeknight dinners, meal prep, and comforting leftovers.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks sliced
- 3 cloves garlic minced
- 2 medium potatoes peeled and diced
- 4 cups vegetable broth
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- 1 cup heavy cream or half-and-half
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes, until softened.
- Stir in garlic and cook 30 seconds, until fragrant.
- Add potatoes, vegetable broth, salt, pepper, and seasoning.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 20–25 minutes, until vegetables are fork-tender.
- Stir in cream and heat gently until warmed through.
- For a thicker soup, lightly mash some of the potatoes in the pot.
- Remove from heat and rest 5 minutes before serving. Taste and adjust seasoning.
Notes
- Do not boil after adding cream to prevent curdling.
- Soup thickens as it sits—add broth or milk when reheating if needed.
- For freezing, omit the cream and add it fresh when reheating.