Description
This creamy vegetable soup is a comforting and nutritious dish perfect for any time of year. Made with a medley of fresh vegetables, vegetable broth, and a blend of milk and cream for richness, it offers a balanced and flavorful meal that’s easy to prepare and great for the whole family.
Ingredients
Scale
Vegetables
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups chopped potatoes (Yukon Gold or Russet)
- 1 cup chopped cauliflower florets
- 1 cup chopped broccoli florets
- 1 cup frozen corn
Liquids & Dairy
- 6 cups vegetable broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
Fats & Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings & Thickener
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
- Sauté Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 3–4 minutes until the onions become translucent and fragrant.
- Add Garlic and Base Vegetables: Stir in the minced garlic, chopped carrots, and celery. Continue cooking the mixture for about 5 minutes, allowing the vegetables to soften slightly.
- Add Remaining Vegetables and Broth: Add the chopped potatoes, cauliflower florets, broccoli florets, vegetable broth, dried thyme, salt, and black pepper. Bring the soup to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15–20 minutes, or until all the vegetables are tender and cooked through.
- Prepare Creamy Mixture: In a small bowl, whisk together the milk and all-purpose flour until smooth and free of lumps. This mixture will help thicken the soup.
- Add Cream and Corn: Stir the milk and flour mixture into the simmering soup, followed by the heavy cream and frozen corn. Continue simmering for another 5–7 minutes, stirring occasionally, until the soup thickens slightly and achieves a creamy texture.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve the soup hot, garnished with fresh herbs if desired.
Notes
- For a smoother texture, blend half of the soup with an immersion blender and then mix it back in.
- To make the soup dairy-free, substitute plant-based milk such as almond or oat milk and omit the heavy cream.
- Add fresh spinach or kale towards the end of cooking for extra greens and nutrients.
- This soup freezes well; cool completely and store in airtight containers for up to 3 months.
- Adjust the thickness by adding more broth if too thick or cooking longer if too thin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
