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To make a delicious One-Pot Creamy Vegetable Soup, gather these key ingredients: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1 medium potato, peeled and diced - 1 zucchini, diced - 1 cup broccoli florets - 1 cup frozen peas - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich, creamy, and comforting soup. The olive oil adds a healthy fat, while the onion and garlic build a strong flavor base. Carrots, celery, and potatoes give the soup its heartiness. Zucchini and broccoli add color and nutrition, and peas bring sweetness. Using vegetable broth provides depth while heavy cream makes it creamy. If you want a lighter soup or a vegan option, you can substitute coconut cream. The herbs, thyme and Italian seasoning, tie all the flavors together. Finally, fresh parsley adds a pop of color and freshness when served. Feel free to customize this list based on what you have at home. This soup is forgiving, and you can swap or add veggies as needed. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion first. Sauté it for about 3-4 minutes until it looks soft. Then, add the minced garlic. Cook this for 1 more minute, letting the smell fill your kitchen. Next, it’s time to add the root vegetables. Toss in the diced carrots, celery, and potato. Stir these for about 5 minutes. This step helps bring out their flavors and starts to build the soup's base. Now, let’s mix in the rest of the vegetables. Add the diced zucchini, broccoli florets, and frozen peas to the pot. Stir everything together so the veggies are well combined. This colorful mix adds both taste and nutrition to your soup. After the veggies cook for a while, pour in the vegetable broth. Bring this mix to a boil. Once it boils, lower the heat and let it simmer. This should take about 15-20 minutes until the vegetables are tender. When they are ready, it’s blending time! Use an immersion blender to blend the soup until smooth or chunky, based on what you like. If you use a regular blender, let it cool slightly before blending in smaller batches. Once blended, return the soup to the pot. Stir in the heavy cream or coconut cream. Season it with thyme, Italian seasoning, salt, and pepper. Let it simmer for another 5-10 minutes. This warms it up and lets the flavors mix well. Give it a taste and adjust the seasoning as needed. Now your one-pot creamy vegetable soup is ready to enjoy! To get the perfect texture, decide if you want a smooth or chunky soup. A smooth soup feels creamy and rich. For this, blend it well until no lumps remain. If you prefer a chunky soup, blend only half. This gives you a mix of smooth and bits of veggies that add fun to each bite. When blending, I recommend using an immersion blender. It’s easy and quick. Just be careful not to splash. If you use a regular blender, let the soup cool first. Blend in small batches, and remember to vent the lid to avoid pressure build-up. To boost flavor, try adding dried thyme and Italian seasoning. These spices add warmth. Use salt and pepper to taste, but go easy; you can always add more later. For the best veggies, cook them until they are tender. This usually takes about 15 to 20 minutes. Check the soup as it cooks. You want the veggies soft but not mushy. Their flavors will blend beautifully with the broth. I love using a large pot for one-pot meals. A heavy-bottom pot is best. It spreads heat evenly and helps avoid burning. Look for one with a lid to keep moisture in. For easy cleanup, use a pot that is non-stick. A silicone spatula helps get every bit of soup out. You can also line your pot with parchment paper if you want to make cleaning even easier. {{image_2}} You can make this soup fit your diet. For a dairy-free option, use coconut cream instead of heavy cream. This gives the soup a nice, rich taste without dairy. If you need it gluten-free, stick with the vegetable broth and fresh veggies. All the ingredients in this recipe are naturally gluten-free. Want to make your soup heartier? Add proteins like beans or lentils. They boost the nutrition and make the soup more filling. You can also throw in seasonal vegetables. Try adding sweet potatoes in fall or fresh peas in spring. These little changes keep the soup exciting and fresh. If you like some heat, add red pepper flakes. This spicy version warms you up on cold days. For an Italian twist, sprinkle in some dried basil or oregano. These herbs add a lovely aroma and flavor. Feel free to mix and match to find your favorite version! To keep your One-Pot Creamy Vegetable Soup fresh, follow these steps: - Refrigerating: Let the soup cool down. Pour it into an airtight container. Store it in the fridge for up to 4 days. This keeps the flavors intact and prevents spoilage. - Freezing: If you want to save it longer, freeze the soup. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can last for 3 months in the freezer. When ready to eat, just thaw it overnight in the fridge. When reheating, you want to keep the soup creamy and smooth. Here are some tips: - Stovetop method: Pour the soup into a pot. Heat on low to medium heat. Stir often until it warms up. This keeps the texture just right. - Microwave method: Transfer the soup to a microwave-safe bowl. Cover it loosely with a lid. Heat in short bursts, stirring in between. This helps heat evenly. For storage, use: - Airtight containers: These keep the soup fresh and prevent spills. - Glass containers: They are great for reheating and do not retain odors. Following these tips ensures your soup stays delicious for future meals! Yes, you can use frozen vegetables in this recipe. They save time and add convenience. Frozen veggies often lock in flavor and nutrients. This means they can be just as good as fresh. If you use frozen vegetables, skip the thawing step. Just toss them right into the pot. This will make your soup quick and easy. To make this soup vegan, you can swap out the heavy cream. Use coconut cream instead for a rich taste. You can also add plant-based milk for a lighter option. For the broth, ensure it’s vegetable-based. This way, you keep all the flavors while staying plant-based. This soup pairs well with many sides. Try serving it with warm bread or crusty rolls. A fresh salad also complements it nicely. You can add a sprinkle of cheese on top, if you like. For a heartier meal, serve it with a grain, like quinoa or rice. This blog post covered how to make a tasty, creamy vegetable soup. We discussed the key ingredients, step-by-step instructions, and helpful tips. You learned how to adjust the recipe for different diets and flavors. Proper storage and reheating also matter. Remember, cooking should be fun and creative. Explore your options with this versatile dish. Enjoy your time in the kitchen and share this warm soup with others!

One-Pot Creamy Vegetable Soup

Warm up with this delicious One-Pot Creamy Vegetable Soup that’s both comforting and easy to make! Packed with fresh veggies and a rich, creamy base, this soup is perfect for chilly days or a quick weeknight meal. With just one pot to clean, it's a hassle-free recipe your family will love. Discover how to make this mouthwatering dish and explore more kitchen delights by clicking through now!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 medium potato, peeled and diced

1 zucchini, diced

1 cup broccoli florets

1 cup frozen peas

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Stir in the minced garlic and cook for another 1 minute, until fragrant.

      Add the diced carrots, celery, and potato to the pot. Cook for about 5 minutes, stirring occasionally.

        Incorporate the diced zucchini, broccoli florets, and frozen peas. Stir until the vegetables are well mixed.

          Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for about 15-20 minutes, or until all vegetables are tender.

            Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or chunky). If using a regular blender, let the soup cool slightly before blending in batches.

              Return the blended soup to the pot and stir in the heavy cream (or coconut cream).

                Season the soup with thyme, Italian seasoning, salt, and pepper. Allow it to simmer gently for another 5-10 minutes to warm through and meld the flavors.

                  Taste and adjust seasoning if necessary.

                    Serve hot, garnished with fresh chopped parsley on top.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6