Creamy Garden Vegetable Soup

Updated at: Wed, 13 Nov 2024 19:01:26 GMT

Step 1

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes and tomatoes into 1/2-inch chunks, but set each aside separately.

Step 2

Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.

Step 3

Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry). Add tomatoes and cook for 5 more minutes (or until the tomatoes have broken down).

Step 4

Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.

Step 5

Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth. Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

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