Hearty Veggie Soup in a Creamy Mushroom Broth

This hearty veggie soup in a creamy mushroom broth is the perfect comfort food for those cold winter nights. Packed with nutritious vegetables and a flavorful blend of herbs and spices, this soup is both delicious and satisfying. The creamy mushroom broth adds a rich and velvety texture, making this soup a real treat. Best of all, it's easy to make and can be ready in just 30 minutes. Serve it as a main dish or as a hearty side with some crusty bread for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 1 cup water
• 1 cup heavy cream
• 1 cup frozen corn
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent.
2. Add carrots, celery, and mushrooms to the pot. Cook until the vegetables are slightly softened.
3. Stir in dried thyme, rosemary, and oregano. Cook for another minute to release the flavors.
4. Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes until the vegetables are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer soup to a blender and blend in batches until smooth. Return the soup to the pot.
6. Stir in heavy cream, frozen corn, and frozen peas. Season with salt and pepper to taste. Cook for another 5 minutes until heated through.
7. Serve the soup hot, garnished with fresh parsley.
8. Enjoy!

Interesting Facts