Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 14 reviews

This hearty and comforting vegetable soup is packed with fresh vegetables and seasoned with thyme and garlic for a deliciously savory flavor. It’s a versatile recipe perfect for a wholesome lunch or dinner, featuring a creamy yet chunky texture achieved by lightly blending part of the soup. Made with simple ingredients like potatoes, carrots, peas, and corn, and a splash of plant-based milk, this soup is both nutritious and satisfying, ideal for a cozy meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium onion (diced)
  • 2 celery stalks (sliced)
  • 2 large carrots (sliced)
  • 4 Yukon Gold potatoes (diced, about 3-4 cups chopped)
  • 2 garlic cloves (minced)
  • 1 ½ cups peas (frozen)
  • 1 ½ cups corn (frozen)
  • Fresh parsley (for serving)

Seasonings and Liquids

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 quart low-sodium vegetable broth
  • 1 cup plant-based milk (or cow milk)

Instructions

  1. Heat and sauté: Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced celery, and sliced carrots. Season with salt and pepper, and cook while stirring occasionally until the vegetables begin to soften, about 5 minutes.
  2. Add potatoes and aromatics: Stir in the diced potatoes, dried thyme, and minced garlic. Cook the mixture until fragrant, approximately 1 minute. Then, add the low-sodium vegetable broth.
  3. Simmer to soften: Bring the soup to a boil. Once boiling, reduce to a gentle simmer and cook until all the vegetables are tender, about 20 minutes.
  4. Blend for texture: Use an immersion blender to lightly blend the soup directly in the pot, thickening it while keeping some chunkiness. For a chunkier texture, remove some vegetables before blending and stir them back into the soup afterward.
  5. Add remaining ingredients and finish cooking: Stir in the frozen peas, frozen corn, and plant-based milk. Continue to simmer the soup until the vegetables are heated through and the soup thickens slightly, about 5 minutes.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Optionally, serve with crusty bread for a complete meal.

Notes

  • You can substitute plant-based milk with cow’s milk or cream for a richer texture.
  • Adjust salt and pepper to taste based on your preference and dietary needs.
  • To make the soup vegan, ensure the vegetable broth and milk alternatives are plant-based.
  • For a chunkier soup, avoid blending all the vegetables; remove portions before blending and add them back in.
  • This soup refrigerates well and flavors develop further after a day.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://yourdailycook.com/vegetable-soup-recipe/