One-Pot Creamy Vegetable Soup
This Comforting One-Pot Creamy Vegetable Soup is a cozy meal perfect for chilly days, combining fresh vegetables and creamy goodness in one pot.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped (or leeks for a sweeter profile)
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced (or yellow squash as an alternative)
- 1 medium bell pepper, chopped (red or yellow for sweetness)
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup cream (coconut milk for a dairy-free version)
- 2 cups fresh spinach (or kale for a heartier leaf)
- Salt and pepper to taste
- Optional: Chopped fresh herbs like thyme or parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they’re translucent and fragrant—about 3–5 minutes.
- Stir in the carrots, celery, zucchini, and bell pepper. Cook for another 5–7 minutes until they soften slightly.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the veggies are tender.
- Use an immersion blender to puree the soup to your desired consistency (or transfer to a blender carefully).
- Return the pot to low heat and stir in the cream. Continue to cook for 3–5 minutes until warmed through.
- Toss in the fresh spinach, season with salt and pepper, and let it wilt.
Notes
Let the soup rest for a few minutes before serving. Adjust the consistency by blending longer for a thicker soup or adding more broth for a thinner texture. Taste before serving to ensure proper seasoning.