Description
A comforting and easy one-pot soup packed with fresh vegetables and a creamy finish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups vegetable broth
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in vegetable broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Add zucchini and frozen peas. Cook for another 5 minutes until tender.
- Stir in heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot.
- Feel free to add other vegetables like corn, green beans, or spinach.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 25mg
Keywords: creamy vegetable soup, one-pot soup, easy soup, vegetarian soup, comfort food