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Easy creamy vegetable soup is pictured in a bowl, showcasing its smooth texture and colorful assortment of vegetables.

Velvet Vegetable Dream Soup

This creamy vegetable soup is a comforting and healthy meal, perfect for chilly evenings or a light lunch. It's packed with fresh flavors and nutrients, making it a satisfying alternative to canned soups. The recipe is easily customizable with your favorite vegetables and optional cream for extra richness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth low sodium preferred
  • 1 cup chopped potatoes russet, Yukon gold, or red potatoes work well
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 teaspoon dried Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1/2 cup heavy cream or half-and-half optional
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Immersion blender or regular blender (optional)
  • Ladle
  • Serving bowls

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  3. Add minced garlic and dried Italian seasoning to the pot. Sauté for another minute, stirring constantly, until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice). Bring the mixture to a boil.
  5. Add the chopped potatoes to the pot. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
  6. Add the chopped zucchini, green beans, frozen peas, and frozen corn to the pot. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
  7. Season the soup with salt and pepper to taste.
  8. If desired, stir in the heavy cream or half-and-half for extra creaminess.
  9. For an ultra-smooth soup, use an immersion blender to partially blend the soup. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be careful to vent the lid when blending hot liquids.
  10. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

For a vegan option, omit the heavy cream or half-and-half. The soup will still be incredibly delicious and creamy, thanks to the blended vegetables. You can also add a dollop of coconut cream for extra richness. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat on the stovetop or in the microwave until heated through. Add a little vegetable broth or water if the soup has thickened during storage. For a spicy soup, add a pinch of red pepper flakes or a dash of hot sauce.