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One-Pot Creamy Vegetable Soup

This delightful one-pot creamy vegetable soup is packed with wholesome goodness, offering a quick and satisfying meal perfect for any day. It's incredibly easy to make, combining fresh vegetables in a rich, velvety broth for ultimate comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp Olive oil
  • 1 medium Onion chopped
  • 2 medium Carrots peeled and diced
  • 2 Celery stalks diced
  • 3 cloves Garlic minced
  • 6 cups Vegetable broth
  • 2 medium Potatoes peeled and diced
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
Creamy Finish
  • 0.5 cup Milk (or cream for richer soup)
  • 1 cup Frozen peas
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

Making the Soup
  1. Heat olive oil in a large pot over medium heat, then sauté chopped onion, diced carrots, and diced celery until softened, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Pour in the vegetable broth, then add the diced potatoes, dried thyme, bay leaf, salt, and black pepper, bringing the mixture to a boil.
  4. Reduce heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove the bay leaf, then stir in milk (or cream) and frozen peas, cooking for 2-3 minutes more until the peas are heated through and the soup is warmed.
  6. Taste and adjust seasonings as needed, then ladle the creamy vegetable soup into bowls and garnish with fresh chopped parsley before serving.

Notes

For an even creamier soup, you can blend a portion of it with an immersion blender before adding the milk and peas.