Ingredients
- 2 tablespoons olive oil (or butter)
- 1 small onion (diced)
- 1 large carrot (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 medium potato (peeled and cut into 1/2-inch cubes)
- 6 cups vegetable broth (or chicken broth)
- 1 can (14 oz) diced tomatoes (optional, for a richer soup)
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 cup frozen peas, green beans, or a handful of spinach (optional, blended in for extra veggies)
- fresh parsley, croutons, and a squeeze of lemon (to finish)
Instructions
- Cook the base. Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook for 6 to 8 minutes, stirring now and then, until softened.
- Add the garlic. Stir in the garlic and thyme and cook for 1 minute, until fragrant.
- Simmer. Add the potato, broth, tomatoes (if using), bay leaf, salt, and pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 15 to 20 minutes, until the potato is fork-tender. If using peas, green beans, or spinach, stir them in for the last 2 to 3 minutes.
- Blend. Remove the bay leaf. Using an immersion blender right in the pot (or working in batches in a countertop blender), blend the soup until completely smooth and creamy.
- Season and serve. Taste and adjust the salt and pepper, stir in a squeeze of lemon, and serve topped with fresh parsley and crunchy croutons.
Notes
- Blending the soup smooth is what makes it so creamy (no cream needed) and kid friendly, since it hides the vegetables.
- For the silkiest texture, blend a full minute; an immersion blender is easiest, but a countertop blender works in batches (leave the lid vented and cover with a towel since the soup is hot).
- I highly recommend topping it with freshly grated parmesan cheese, chili flakes, fresh pepper and croutons!
- Make it heartier: add a can of rinsed white beans or chickpeas before blending for extra protein and creaminess.
- Storage: keeps up to 4 days in the fridge and freezes well for 3 months.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 4gFat: 7g