Description
A nourishing and creamy vegetable soup that’s easy to make and perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing for about 3 to 5 minutes.
- Cook the sliced carrots and celery for about 5 more minutes.
- Add the diced zucchini and chopped green beans, cooking for another 3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Stir in the heavy cream, dried thyme, and basil.
- Let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Serve hot and garnish with fresh parsley.
Notes
Cut vegetables evenly for consistent cooking. Fresh herbs and added protein can enhance flavor. For a dairy-free version, substitute heavy cream with coconut or almond milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 80mg
Keywords: soup, creamy soup, vegetable soup, healthy soup, easy recipe