Comforting One-Pot Creamy Vegetable Soup

Why Make This Recipe

This comforting one-pot creamy vegetable soup is perfect for chilly days. Not only is it warm and filling, but it also packs in a variety of vegetables, making it a nutritious choice for any meal. Plus, it is simple to prepare and only requires one pot, which makes cleanup a breeze!

How to Make Comforting One-Pot Creamy Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups mixed vegetables (such as zucchini, bell peppers, and green beans)
• 1 cup heavy cream or coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or basil)
• Bread for serving

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, carrots, and celery, sautéing until softened.
3. Stir in minced garlic and cook for an additional minute.
4. Pour in vegetable broth and bring to a boil.
5. Add mixed vegetables and dried thyme. Simmer until vegetables are tender.
6. Reduce heat and stir in heavy cream or coconut milk.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs, alongside bread.

How to Serve Comforting One-Pot Creamy Vegetable Soup

Serve this soup hot in bowls. You can garnish it with fresh herbs like parsley or basil for extra flavor. Pair it with a slice of bread or a nice roll for a complete meal.

How to Store Comforting One-Pot Creamy Vegetable Soup

Allow the soup to cool completely before storing. Place it in an airtight container and refrigerate. The soup will last for about 3-4 days in the refrigerator. You can also freeze it for up to 3 months. Just make sure to leave some space in the container, as soup expands when frozen.

Tips to Make Comforting One-Pot Creamy Vegetable Soup

• For a thicker soup, you can blend a portion of it after cooking, then stir it back in.
• Feel free to use whatever mixed vegetables you have on hand.
• If you want a little kick, add crushed red pepper flakes while cooking.
• You can easily make this soup vegan by using coconut milk instead of heavy cream.

Variation

You can swap out the mixed vegetables for seasonal produce. In winter, add root vegetables like potatoes or squash. In the summer, you can use fresh corn or peas for a lighter taste.

FAQs

Can I use frozen vegetables in this soup?
Yes, frozen vegetables work well too. Just add them at the same time you would add fresh ones.

Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. It actually tastes better the next day as the flavors meld together.

Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free bread for serving. Always check the labels on your ingredients to be sure.

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