Creamy Healthy Veggie Soup
Prep time
Cook time
Total time
  • Carrots- 3 large, diced
  • Celery- 3 ribs, diced
  • Potato- 1, large diced
  • Tomato-1, large chopped
  • Basil, dried- 1½ tsp
  • Oregano, dried- 1½ tsp
  • Ground black pepper- ½ tsp or more
  • Cream, table cream or half- half- ¾ cup
  • Vegetable stock, low-sodium- 3 cups ( or replace with chicken stock)
  • Cilantro, chopped- ¼ cup
  • Salt- 1 tsp
  1. To a large soup pot- add the carrots, celery, potatoes, dried basil, dried oregano, ground pepper, salt, and 3 cups vegetable stock.
  2. Cook covered till veggies turn soft, about 20 minutes.
  3. Add tomatoes and cilantro, cook for a few minutes.
  4. Remove the pot from the heat.
  5. Puree the cooked veggies to smooth constituency using an immersion hand blender in the pot itself or puree everything in a blender.
  6. Place the soup pot with the pureed veggies over medium heat.
  7. Add cream & combine well, cook for 2 minutes.
  8. If the soup is too thick add some water to thin it down.
  9. Sprinkle cilantro, cook for a minute.
  10. Taste and add more salt or ground pepper if needed.
  11. Serve hot in a soup bowl along with crackers, toasted bread, etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at