Description
A warm and creamy vegetable soup that’s quick to prepare and perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 cup heavy cream or coconut milk
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- Bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and garlic, sautéing until they become soft and fragrant.
- Incorporate the carrots, celery, and bell pepper, cooking for about 5 minutes until they start to soften.
- Pour in the vegetable broth and diced tomatoes, stirring well. Bring the mixture to a boil.
- Lower the heat and let it simmer for 15-20 minutes until all the vegetables are tender.
- Stir in the heavy cream or coconut milk, then add the spinach, thyme, and basil.
- Season with salt and pepper to taste, allowing the soup to cook for an additional 5 minutes.
- Serve hot, garnished with fresh herbs and alongside your favorite bread.
Notes
Feel free to substitute any veggies to suit your taste or dietary needs. Leftovers can be stored in the refrigerator for up to 4 days or frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American