Description
A rich and flavorful veggie‑packed soup made in one pot for an easy, comforting meal any night of the week.
Ingredients
2 tbsp olive oil or butter (or dairy free butter)
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 red bell pepper, diced
2 cups broccoli florets
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt (or to taste)
1/4 tsp black pepper
1 cup unsweetened dairy free milk or regular milk
1/2 cup dairy free cream or heavy cream
2 tbsp gluten free flour or cornstarch (for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–6 minutes until softened.
Stir in garlic, zucchini, bell pepper, and broccoli. Cook for another 3–4 minutes.
Add vegetable broth, thyme, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes until vegetables are tender.
In a small bowl, whisk flour or cornstarch with milk until smooth. Slowly stir into soup, then add cream.
Simmer for 2–3 minutes until thickened and creamy.
Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
You can add cooked chicken or beans for extra protein.
For a vegan version, use dairy free milk and cream.
This soup freezes well; reheat gently after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner, Lunch
- Method: Stovetop
- Cuisine: American
