Creamy Garden Vegetable Medley Soup
This creamy vegetable soup is a comforting blend of fresh garden vegetables, perfect for a cozy meal. It's rich, flavorful, and can be made dairy-free.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 1 medium zucchini diced
- 1 cup fresh green beans trimmed and cut into 1-inch pieces
- 1 medium potato peeled and diced
- 1 cup corn kernels fresh or frozen
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly cracked black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in sliced carrots and celery, cooking until they start to soften.
- Incorporate diced zucchini, green beans, and potato, stirring to combine.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree the soup to desired consistency.
- Stir in corn, heavy cream (or coconut milk), thyme, and basil, seasoning to taste.
- Simmer for an additional 5 minutes to meld flavors.
- Serve hot, garnished with fresh parsley.
Notes
For a chunkier texture, blend only half of the soup.