A delightful and creamy vegetable soup perfect for any season.
Heat the butter in a large soup pot over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the onions and celery, cooking until softened.
Stir occasionally to prevent sticking.
Add the carrots, potatoes, thyme, bay leaf, salt, and pepper, then pour in enough water to cover the vegetables. Bring to a boil, then reduce to a simmer.
Simmering gently helps retain the vegetables' shape.
Remove a portion of the cooked vegetables and blend with milk, cheddar cheese, and cream cheese until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended mixture to the pot, adding the green beans, bell pepper, zucchini, and peas. Simmer until tender.
Taste and adjust seasoning at this stage.
Stir in the parsley and serve hot.
Garnish with extra parsley for a fresh touch.
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