Description
Creamy Vegetable Soup made with tender potatoes, carrots, peas, and corn in a rich, comforting broth. Ready in just 40 minutes and perfect for a cozy family meal.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 celery stalks, sliced
2 large carrots, sliced
1 ½ teaspoons salt
1 teaspoon black pepper
4 Yukon Gold potatoes, diced (about 3 to 4 cups)
2 teaspoons dried thyme
2 garlic cloves, minced
1 quart (4 cups) low-sodium vegetable broth
1 ½ cups frozen peas
1 ½ cups frozen corn
1 cup unsweetened plant-based milk or whole milk
Fresh parsley, chopped (for garnish)
Instructions
1. Warm the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the diced potatoes, dried thyme, and minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Using an immersion blender, blend the soup briefly to create a thicker texture while keeping some chunks for heartiness. For a chunkier soup, remove a portion of the vegetables before blending and stir them back in afterward.
5. Stir in the frozen peas, frozen corn, and milk. Simmer for an additional 5 minutes, until the vegetables are heated through and the soup slightly thickens.
6. Serve warm, topped with freshly chopped parsley.
Notes
For a dairy-free option, use unsweetened plant-based milk.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently and add a splash of broth if needed to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American