Creamy vegetable soup with potatoes, carrots, and corn in a savory broth enriched with cream and fragrant herbs.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels, fresh, frozen, or canned
08 - 1 cup green beans, chopped
→ Broth & Dairy
09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream
→ Herbs & Seasoning
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste
→ For Cooking & Garnish
15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add potatoes, corn, and green beans to the pot. Stir to combine all ingredients.
05 - Pour in the broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
06 - Remove the bay leaf from the pot. Stir in the heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste the soup and season with salt and pepper as desired.
08 - Ladle the soup into bowls and serve hot, garnished with fresh parsley.
