Creamy Vegetable Soup Recipe

I have been perfecting my nourishing homemade veggie soup. I start with olive oil, a large onion, and garlic before adding carrots, celery, potato, and cauliflower. A touch of thyme and coconut milk rounds out this gluten-free vegan recipe that leaves me amazed at its rich and vibrant flavor.

I recently whipped up a bowl of Creamy Vegetable Soup that totally surprised me with its surprising depth of flavor. I started with a couple of tablespoons of olive oil and tossed in a large onion along with minced garlic to get that amazing aroma going.

Soon after i added some chopped carrots, celery and a diced potato for heartiness and a handful of cauliflower florets for a subtle crunch. I then poured in gluten-free vegetable broth and a cup of canned coconut milk to give it a smooth texture.

A sprinkle of dried thyme, a bay leaf, and a dash of salt and pepper added a depth that made the soup really come alive. This nourishing homemade veggie soup really stands out among typical veggie recipes and has a fresh twist that feels healthy and indulgent.

It’s a longtime favorite for anyone looking to try a new spin on a classic vegetable stew. Enjoy!

Why I Like this Recipe

I really dig this recipe for a bunch of reasons. First, when I’m cooking it, I love how the veggies all different textures really shine through. Sautéing the onion and garlic in olive oil makes everything smell amazing and it gets my whole kitchen feelin’ warm and cozy.

Second, I appreciate that it’s mostly smooth yet still got those chunky bits after blending part of it. That mix makes it feel more homely and not too overprocessed or anything.

Also, the fact that it’s both vegan and gluten-free is a huge plus for me. I feel good cookin’ something that’s not only tasty but also healthy – it’s like killin’ two birds with one stone.

Another thing is how the coconut milk and herbs all come together to make a flavor that is just incredibly comforting. It’s simple and filling but still packs a punch in the taste department.

Lastly, it’s pretty easy to whip up even on crazy days when I dont have hours to spend in the kitchen, which is perfect for a quick cozy dinner or even a lunch break meal.

Ingredients

• Olive oil gives healthy fats and boost the flavor of the soup.
• Onion add natural sweetness and fiber which helps with digestion.
• Garlic offers bold taste along with antioxidants that support immune system.
• Carrots provide vitamin A and a little sweet note to balance savory taste.
• Coconut milk makes the soup creamy and gives a hint of tropical sweetness.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced
• 1 cup cauliflower florets
• 4 cups gluten-free vegetable broth
• 1 cup canned coconut milk
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat then add the chopped onion and minced garlic cookin till they soften and smell really good

2. Toss in the carrots, celery, diced potato and cauliflower florets and stir them around for about 5 minutes so they start to get tender

3. Pour in the 4 cups gluten free vegetable broth and mix all the veggies together nicely

4. Stir in 1 tsp dried thyme and add the bay leaf along with salt and pepper to taste

5. Bring the mixture to a simmer then lower the heat and let it cook for 20 to 25 minutes until all the veggies are soft

6. Remove the bay leaf and use an immersion blender to blend some of the soup until it becomes creamy, leaving some chunky bits for extra texture

7. Pour in the 1 cup canned coconut milk and stir well, letting the soup simmer for an extra couple minutes so the flavors can blend

8. Taste the soup and adjust the seasoning if needed then let it heat through

9. Spoon the hearty soup into bowls and enjoy it hot

10. This creamy vegetable soup is perfect for a simple lunch or as a cozy dinner starter so dig in and enjoy!

Equipment Needed

1. Large pot for sauteing and simmering the veggies
2. Stove to heat the pot and cook the veggies
3. Cutting board to chop the onion, garlic, carrots, celery, and potato
4. Chef’s knife to do all the chopping
5. Measuring spoons and cups for the oil, broth, coconut milk, and herbs
6. Wooden spoon to stir the veggies and mix the soup
7. Immersion blender for blending part of the soup to get that creamy texture
8. Soup bowls for serving when its done

FAQ

Creamy Vegetable Soup Recipe Substitutions and Variations

• Instead of 2 tbsp olive oil you can use an equal amount of avocado or canola oil for a lighter flavour
• Instead of a large onion you might use two medium shallots or some chopped leeks if you want a sweeter taste
• If you’re out of fresh garlic, a sprinkle (about 1/2 tsp) of garlic powder can do the trick
• Instead of carrots you can try parsnips which gives a slightly earthier taste
• If you don’t have celery, you might substitute with fennel or even diced zucchini for a different crunch

Pro Tips

1. When you’re cookin the onions and garlic, keep an eye on em so they get real soft and a little golden but dont let ’em burn cuz that can mess up the flavor
2. Instead of blendin the whole soup, try blendin just part of it so you get a nice mix of creamy texture and chunky bits; it makes each spoonful interesting
3. After you add the coconut milk, let the soup simmer for a couple extra minutes so all those flavours really meld together
4. Taste the soup right before you call it done and dont be shy about addin a little extra salt or even a pinch of chili flakes if you want a little kick