Description
A creamy, comforting one-pot vegetable soup packed with tender potatoes, sweet peas, carrots, and green beans in a velvety broth. Easy to customize, budget-friendly, and perfect for leftovers.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 2 large russet potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup chopped green beans
- 1 cup heavy cream
Instructions
- Place a large pot or Dutch oven over medium heat.
- Melt the butter, then add diced onion and sauté for 3 minutes until translucent. Add garlic, carrots, and celery. Cook for another 4–5 minutes.
- Sprinkle in the flour and stir constantly for 2 minutes to form a roux without browning it.
- Slowly pour in the vegetable broth while stirring to prevent lumps. Add diced potatoes, bay leaf, thyme, salt, and pepper.
- Bring to a simmer and cover. Cook for 15 minutes or until potatoes are tender. Add peas and green beans. Cook uncovered for 5 more minutes.
- Stir in the heavy cream and simmer on low for 3–4 minutes. Taste and adjust seasoning.
- Remove the bay leaf and serve hot.
Notes
- For a richer flavor, stir in grated Parmesan or a splash of lemon juice at the end.
- Blend a portion of the soup for extra creaminess without losing texture.
- Make it vegan by using olive oil and coconut milk instead of butter and cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: creamy vegetable soup, easy vegetable soup, one-pot soup, vegetarian soup, comfort food