Description
A classic, comforting, and creamy vegetable soup, just like grandma used to make.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup potatoes, peeled and diced
- 1 cup green beans, cut
- 1 cup corn kernels
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic; cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes.
- Add potatoes, green beans, and corn.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in heavy cream. Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Adjust vegetables based on your preference.
- For a thicker soup, mash some of the potatoes.
- You can use frozen vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 35mg