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To make this soup, you need some key items. Here’s what you’ll need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium potato, peeled and diced - 1 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 parsley for garnish These ingredients create a rich and creamy base for your soup. If you want to switch things up, you can use different options for cream and broth. For a lighter soup, try low-fat milk or almond milk. If you prefer a vegan option, choose coconut milk as it adds a nice flavor. For the broth, vegetable stock works great. You can also make your own broth from vegetable scraps. This adds extra taste and is eco-friendly. Garnishes make your soup look and taste better. Fresh parsley adds a pop of color. You can also use croutons for crunch. A sprinkle of chili flakes gives a spicy kick. If you like cheese, add some grated parmesan on top. These simple additions can elevate your soup to a new level. To make the best creamy vegetable soup, start with fresh ingredients. Gather your tools: a large pot and a sturdy knife. Dice the onion, carrots, and celery into small pieces. This helps them cook evenly. Mince the garlic finely to release its strong flavor. Peel and dice the potato and zucchini. Chop the green beans into smaller bits. Having everything ready will speed up your cooking process. Heat two tablespoons of olive oil in your large pot over medium heat. Add the diced onion and cook for about three to four minutes. Stir often until the onion softens. Next, add the minced garlic and cook for one more minute. Then, toss in the diced carrots and celery. Stir them around and let them cook for five minutes. After that, add the potato and zucchini. Cook for three more minutes. Pour in four cups of vegetable broth and add the chopped green beans, dried thyme, and dried basil. Bring the mixture to a boil. Lower the heat and let it simmer for 15 to 20 minutes. You want all the vegetables to become tender. Once your soup is ready, use an immersion blender to blend it until smooth. This tool is great because you can blend right in the pot. If you don't have one, pour the soup into a regular blender in batches. Be careful with hot soup! After blending, stir in one cup of heavy cream or coconut milk. This adds that lovely creaminess. Finally, season with salt and pepper to your taste. Heat for an additional five minutes. Your soup is now ready to serve! To boost flavor, use fresh herbs when you can. Fresh parsley adds a bright touch. Dried thyme and basil work well too. Add them early in the cooking for deep flavor. Try a pinch of red pepper flakes for warmth. Balance the spices to make the soup sing. Cut vegetables into similar sizes for even cooking. This ensures that all pieces cook at the same time. Sautéing them first helps develop their natural sweetness. Use medium heat to avoid browning too fast. Simmering allows the flavors to blend and the veggies to soften just right. Prep all your ingredients before cooking. Dice the onion, garlic, and veggies ahead of time. This makes the cooking process smoother and faster. Keep everything organized in bowls or containers. It’ll help you focus on the fun of cooking instead of scrambling for ingredients. {{image_2}} You can make this soup more filling by adding protein. Cooked chicken or turkey works well. Simply shred or dice the meat and stir it in before serving. If you prefer plant-based options, try adding cooked lentils or chickpeas. Both options add flavor and texture. Using seasonal vegetables makes your soup taste fresh and vibrant. In spring, try asparagus or peas. Summer brings zucchini and tomatoes. In fall, use squash or sweet potatoes. Each season offers unique flavors to enhance your soup. Just chop them up and add them when the recipe calls for veggies. If you want a vegan option, swap heavy cream for coconut milk. Coconut milk adds a creamy texture and subtle sweetness. For added flavor, use vegetable broth instead of chicken broth. Make sure to check labels for dairy-free options. You can still enjoy a rich, creamy soup without dairy! To keep your One Pot Creamy Vegetable Soup fresh, let it cool first. Once cooled, transfer the soup to an airtight container. You can store it in the fridge for up to three days. Label the container with the date so you can track its freshness. Avoid leaving it out at room temperature for more than two hours. This helps prevent bacteria growth. When you’re ready to enjoy your leftover soup, pour it into a pot. Heat it over medium heat on the stove. Stir it often to avoid sticking. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts of two minutes, stirring in between. This keeps the soup creamy and tasty. If you want to keep the soup longer, freezing is a great option. Let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Be sure to label the bags with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. Yes, you can make this soup ahead of time. It tastes great after a day in the fridge. The flavors mix and get richer. Just store it in an airtight container. When you are ready to eat, heat it up on the stove. To reheat the soup, pour it into a pot. Heat it over medium heat. Stir it often until it gets hot. You can also use a microwave. Just use a microwave-safe bowl and heat in short bursts. Stir between each burst to ensure even heating. Absolutely! Frozen vegetables work well in this soup. They are quick and easy to use. You can skip the chopping step. Just add them to the pot when the recipe calls for fresh veggies. Cook them until they are tender, just like the fresh ones. You now know how to make a delicious one pot creamy vegetable soup. We explored the essential ingredients, cooking steps, and tips to boost flavor. You can even customize it with different proteins, vegetables, or vegan options. Remember to store leftovers properly for the best taste later. Enjoy this comforting dish any day of the week. It is easy and fun to make, perfect for sharing with others. Dive in and start cooking!

One Pot Creamy Vegetable Soup

Warm up with this delightful One Pot Creamy Vegetable Soup that’s perfect for any season! Bursting with vibrant veggies and creamy goodness, this recipe is not only easy to make but also a wholesome choice for dinner. Discover how to create a comforting bowl of soup using simple ingredients and minimal cleanup. Bookmark this recipe now and click through to explore the full instructions for a cozy meal your family will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium potato, peeled and diced

1 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 parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced carrots and celery to the pot, stirring occasionally, and cook for another 5 minutes.

        Incorporate the diced potato and zucchini, and cook for 3 more minutes.

          Pour in the vegetable broth, and add the green beans, thyme, and basil. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until all vegetables are tender.

            Once the vegetables are cooked, use an immersion blender to blend the soup until creamy (or blend in batches in a regular blender).

              Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Heat for an additional 5 minutes, allowing the flavors to meld.

                Remove from heat, and serve hot, garnished with freshly chopped parsley on top.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6