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Comforting One-Pot Creamy Vegetable Soup

A quick and creamy vegetable soup made in just one pot, perfect for cozy evenings and family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh herbs for garnish (parsley or chives)
  • Crusty bread for serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
  2. Toss in the carrots and celery, cooking for about 5 minutes until they start to soften.
  3. Stir in the zucchini and green beans, cooking for another 3–4 minutes.
  4. Pour in the vegetable broth, and stir in the thyme and basil. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  5. Once the vegetables are tender, stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
  6. Simmer for another 5 minutes, then serve hot, garnished with fresh herbs and with crusty bread on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove or microwave until warm.