Cream of Green Bean Soup: A Comforting Classic with a Fresh Twist
When it comes to cozy, nourishing meals, cream of green bean soup is an often-overlooked gem that deserves a place on your table. Smooth, rich, and packed with wholesome flavor, this soup transforms humble green beans into a comforting dish perfect for any season.
Ingredients
- 1 lb 450 g fresh green beans, trimmed and chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter or olive oil
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half / plant-based cream
- 1 medium potato peeled and diced (for extra creaminess)
- Salt to taste
- Black pepper to taste
- ½ teaspoon dried thyme optional
- A pinch of nutmeg optional
- Fresh parsley or chives for garnish
Instructions
- In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped green beans and diced potato to the pot. Stir well to coat them with the onion and garlic mixture.
- Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, or until the green beans and potatoes are tender.
- Remove the pot from heat. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
- Return the soup to low heat and stir in the heavy cream. Season with salt, black pepper, thyme, and nutmeg if using. Simmer gently for 5 minutes—do not boil.
- Taste the cream of green bean soup and adjust seasoning as needed.