Description
This creamy vegetable soup is a comforting and hearty dish packed with a variety of fresh and frozen vegetables. Perfect for chilly days, it features a smooth and velvety texture thanks to a rich blend of whole milk and vegetable broth, seasoned with thyme and oregano for a flavorful experience.
Ingredients
Scale
Vegetables
- 1 medium white onion diced
- 3 medium celery ribs sliced
- 4 medium carrots sliced
- 6 ounces frozen cut green beans
- 4 ounces sliced mushrooms
- 6 ounces frozen broccoli florets
- 6 ounces frozen corn kernels
Liquids and Fats
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 4 cups whole milk
- 2 cups vegetable broth
Seasonings and Other
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Prepare the base: Heat 2 tablespoons of salted butter and 1 tablespoon of olive oil in a dutch oven over medium heat. Add the diced onion, sliced celery ribs, and carrots and cook for 3 to 4 minutes until the onion softens, stirring occasionally.
- Add vegetables and seasonings: Stir in 1 tablespoon minced garlic, frozen green beans, sliced mushrooms, frozen broccoli florets, and frozen corn kernels. Cook the mixture for 2 to 3 minutes. Then mix in dried thyme, dried oregano, and all-purpose flour, stirring constantly for 1 to 2 minutes to cook the flour and form a roux.
- Add liquids and simmer: Slowly pour in whole milk and vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
- Season and thicken: Taste the soup and season with salt and black pepper as needed. Let it simmer for 6 to 7 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
Notes
- For a dairy-free version, substitute whole milk with unsweetened almond or oat milk and use dairy-free butter.
- If using canned corn instead of frozen, drain it thoroughly before adding.
- To make the soup thicker, add an extra tablespoon of flour when making the roux.
- Feel free to swap any vegetables for seasonal favorites or what you have on hand.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
