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To make this creamy garden vegetable soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 medium zucchini, diced - 1 bell pepper, chopped (any color) - 1 cup green beans, trimmed and cut into 1-inch pieces - 4 cups vegetable broth - 1 cup whole milk or a plant-based alternative - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup fresh spinach, chopped - Chopped parsley for garnish If you want a dairy-free soup, use these options: - Substitute whole milk with almond milk, oat milk, or coconut milk. - Replace heavy cream with coconut cream or a thick cashew cream. These choices keep the soup creamy without dairy. Fresh herbs add bright flavor, while dried herbs offer convenience. Here’s how they compare: - Fresh Herbs: Use them for a vibrant taste. You can add them at the end of cooking. - Dried Herbs: They work well for longer cooking times. Add them early to allow their flavors to bloom. For this soup, I suggest using dried thyme and basil during cooking, but feel free to toss in some fresh herbs before serving. This way, you get the best of both worlds! {{ingredient_image_1}} Start by gathering your fresh veggies. Use a sharp knife to chop the onion. Mince the garlic with care. Dice the carrots and zucchini into small pieces. Chop the bell pepper into cubes. Trim the green beans and cut them into one-inch pieces. Fresh spinach adds color and taste, so chop that too. This mix of vegetables gives the soup great flavor and nutrition. In a large pot, heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until the onion turns clear, which takes about five minutes. Now, stir in the diced carrots, zucchini, bell pepper, and green beans. Cook these for five to seven more minutes. Stir occasionally, so they don’t burn. When they soften, it’s time to add four cups of vegetable broth. Bring it to a boil, then reduce the heat. Let it simmer for about 15 minutes until the veggies are tender. After the vegetables soften, it’s blending time. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully pour the soup into a stand blender in small batches. Blend until creamy. This step makes the soup rich and velvety. Once blended, pour the soup back into the pot if using a stand blender. Now stir in one cup of whole milk and one cup of heavy cream. Mix well to combine. Add one teaspoon of dried thyme and one teaspoon of dried basil for flavor. Season with salt and pepper to your taste. Let it simmer on low heat for five minutes to warm it through. Just before serving, stir in the fresh chopped spinach, so it wilts slightly. Ladle the soup into bowls, sprinkle with chopped parsley, and serve hot. Enjoy your creamy garden vegetable soup! To get a smooth and creamy soup, use an immersion blender. This tool helps blend the soup right in the pot. If you don’t have one, carefully pour the soup into a stand blender. Blend in small batches to avoid spills. Blend until the soup is silky. Adding whole milk and heavy cream boosts the creaminess. Stir these in after blending. This gives the soup a rich feel. Store leftover soup in an airtight container. It lasts about three to four days in the fridge. For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. When reheating, do it slowly over low heat. Stir often to keep it from sticking to the pot. If the soup thickens too much, add a splash of broth or milk. Here are some tools that make this recipe easier: - Large pot for cooking the soup - Immersion blender for a smooth texture - Chopping knife and cutting board for veggies - Measuring cups and spoons for accuracy - Ladle for serving the soup Using these tools will help you create a tasty and creamy garden vegetable soup. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh thyme or basil at the end for a burst of freshness. Adjust Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute with more vegetable broth or a plant-based alternative. Incorporate Seasonal Veggies: Feel free to swap in seasonal vegetables to make the soup more vibrant and tailored to what you have on hand. Blend to Preference: If you like some texture, only partially blend the soup, leaving some chunks of vegetables for added bite. {{image_2}} To make your creamy garden vegetable soup heartier, consider adding protein. You can stir in cooked chicken, turkey, or shrimp. For a vegetarian option, add chickpeas or white beans. These proteins boost the soup's nutrition and flavor. They also make it a full meal. Cook the protein separately and add it just before serving. This keeps the texture nice. Using seasonal vegetables makes your soup fresh and vibrant. In spring, add asparagus or peas for sweetness. Summer brings tomatoes and corn, which add a juicy flavor. Fall vegetables like squash or pumpkins offer warmth. Winter vegetables like kale or root veggies like parsnips give depth. Adjust your ingredients based on what is fresh and available in your area. This keeps your soup exciting and full of flavor. You can change the flavor of your soup with simple tweaks. For a spicy kick, add red pepper flakes or a dash of hot sauce. For an earthy taste, try adding smoked paprika. If you want an Asian twist, add ginger and a splash of soy sauce. You can also play with fresh herbs. Basil or cilantro can brighten up the soup. Each change gives your soup a new personality. One serving of creamy garden vegetable soup contains about 350 calories. This total includes calories from olive oil, vegetables, milk, and cream. The soup is hearty yet light, making it a great option for lunch or dinner. This soup is vegetarian-friendly. You can easily make it gluten-free by using gluten-free vegetable broth. For those avoiding dairy, you can swap whole milk and heavy cream for plant-based alternatives like almond or coconut milk. These changes keep the soup creamy and delicious. - Vegetables: Packed with vitamins and minerals, the carrots, zucchini, and spinach boost your health. - Olive Oil: This healthy fat is good for your heart. - Garlic: It has antioxidant properties and can help boost your immune system. - Thyme and Basil: These herbs add flavor and offer anti-inflammatory benefits. Each ingredient plays a role in making this soup not just tasty but also nutritious. Enjoying this soup can be a step toward healthier eating habits. To make creamy garden vegetable soup vegan, swap the dairy. Use a plant-based milk instead of whole milk. Coconut or almond milk works well. Replace heavy cream with a vegan cream or more plant milk. This keeps the soup rich and creamy while avoiding animal products. Yes, you can freeze this soup. Let it cool completely first. Pour it into freezer-safe containers. Leave some space at the top for expansion. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. This soup pairs well with many sides. Try serving it with crusty bread or a fresh salad. Grilled cheese sandwiches are also a great choice. For a light touch, add some fresh herbs or a sprinkle of cheese on top. These additions make your meal even more delightful. This blog post shared a complete guide to making creamy garden vegetable soup. We covered ingredient lists, cooking steps, and helpful tips for perfecting your dish. I also shared ways to customize the soup to your taste and nutritional needs. Remember, cooking is about creativity and enjoyment. Experiment and make this recipe your own. Enjoy the warmth and flavors of your homemade soup!

Creamy Garden Vegetable Soup

A rich and creamy soup filled with fresh garden vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 bell pepper chopped (any color)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 cup whole milk or a plant-based alternative
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup fresh spinach, chopped
  • for garnish chopped parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  • Stir in the diced carrots, zucchini, bell pepper, and green beans. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  • Pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes, or until all the vegetables are tender.
  • Once the vegetables are soft, use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can carefully transfer it to a stand blender in batches.
  • Return the pureed soup to the pot (if using a stand blender). Stir in the whole milk and heavy cream, mixing well to combine.
  • Add the dried thyme, dried basil, salt, and pepper to taste. Let it simmer on low heat for another 5 minutes to warm through and mix in the flavors.
  • Stir in the fresh spinach just before serving, allowing it to wilt slightly in the heat of the soup.
  • Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Notes

Feel free to use any seasonal vegetables you have on hand.
Keyword creamy, healthy, soup, vegetable