Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
- Add the mixed vegetables and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until vegetables are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream, salt, pepper, and thyme. Cook for another 5 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Feel free to add any seasonal vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg