Creamy Vegetable Soup

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This creamy vegetable soup is hearty, comforting, and packed with fresh veggies in a rich, velvety broth.

2 tbsp olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1 medium potato, peeled and diced

1 zucchini, diced

1 cup green beans, chopped

4 cups vegetable broth

1 cup whole milk or heavy cream (or coconut milk for vegan)

1 tsp dried thyme

½ tsp dried basil

Salt and pepper, to taste

Optional: ½ cup frozen peas or corn

Optional: 2 tbsp all-purpose flour (for extra thickness)

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Heat olive oil or butter in a large pot over medium heat.

Sauté onion and garlic until fragrant and translucent, about 3–4 minutes.

Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.

Add zucchini, green beans, thyme, and basil. Season with salt and pepper.

Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes or until vegetables are tender.

If using flour, whisk it into the milk or cream until smooth, then stir into the soup.

Simmer for another 5–10 minutes, stirring until thick and creamy. Add peas or corn if desired.

Taste and adjust seasonings. Serve warm with bread or crackers.

Blend half the soup with an immersion blender for a smoother texture.

For a vegan version, use coconut milk or any plant-based milk and skip the flour.

Add cooked pasta or rice to make it heartier.

Leftovers store well in the fridge for up to 4 days or can be frozen.

Find it online: https://allrecipesmade.com/creamy-vegetable-soup/