Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 1 medium potato, diced
- 1 cup zucchini or broccoli florets
- 2 tbsp olive oil or butter
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 tsp dried parsley or 1 tbsp fresh parsley
- Optional: 1/4 cup grated Parmesan cheese or 2 tbsp nutritional yeast
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until just softened, about 5 minutes.
- Add diced potato and broth. Bring to a gentle boil.
- Stir in zucchini or broccoli and herbs. Reduce heat and simmer until all vegetables are tender, about 15–20 minutes.
- Remove 1 cup of soup and set aside for texture.
- Use an immersion blender or blender to purée the remaining soup until smooth.
- Stir in reserved veggies and cream. Heat gently until warmed through.
- Season with salt, pepper, and optional Parmesan or nutritional yeast.
- Adjust seasoning to taste and serve warm.
Notes
- Use coconut milk for a dairy-free version.
- Add spinach, kale, or peas for extra color and nutrients.
- Include beans or corn for added protein and texture.
- Swirl in pesto or chili oil before serving for extra flavor.
- Store without cream if freezing to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
