Ingredients
Scale
- 1 tbsp olive oil or butter (or both)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2–3 garlic cloves, minced
- 2–3 potatoes (russet or Yukon gold), peeled and diced
- Optional: zucchini, cauliflower, or green beans
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- ½ to ¾ cup cream (heavy cream, coconut milk, cashew cream, or half-and-half)
- Optional: splash of lemon juice
- Optional add-ins: shredded cheese, corn, cooked quinoa/barley, hot sauce
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and stir for 30 seconds.
- Stir in thyme, bay leaf, salt, and pepper. Add potatoes and any extra veggies.
- Pour in vegetable broth until vegetables are just covered. Bring to a boil, then reduce heat and simmer 20–25 minutes until veggies are fork-tender.
- Blend soup using an immersion blender or transfer in batches to a regular blender. Blend until smooth or leave slightly chunky if preferred.
- Return soup to pot if needed. Stir in cream of choice and lemon juice if using.
- Taste and adjust seasoning—add salt, pepper, herbs, or a pinch of sugar if needed.
- Serve hot with your favorite toppings and sides.
Notes
Use coconut milk or cashew cream for a dairy-free version. Stir in spinach, white beans, or nutritional yeast for added nutrition. Soup freezes well without cream—just add it in after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg