One-Pot Creamy Vegetable Soup
Warm, creamy, and packed with nutrients, this delightful vegetable soup is perfect for weeknight dinners and easy to make in just one pot.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup corn (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- to taste Salt and pepper
- for garnish Fresh herbs (like thyme or parsley)
Instructions
Preparation
- In a large pot, heat the olive oil on medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add minced garlic and continue to sauté for another minute, stirring frequently.
- Add the carrots, celery, and bell pepper to the pot and stir everything together.
- Incorporate the diced zucchini and corn into the mix. Continue cooking for an additional 3-4 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes until all the veggies are tender.
- Stir in the heavy cream or coconut milk and allow the soup to simmer for a couple more minutes until heated through.
- Add salt and pepper to taste. Serve warm, garnished with fresh herbs.
Notes
Substitute any vegetables based on what you have on hand. If you prefer a richer soup, use less broth and adjust the cream. Avoid overcooking your veggies; they should be tender but still crunchy.