Description
This creamy vegetable soup is a comforting blend of fresh and frozen vegetables simmered in a rich, velvety broth made with whole milk and vegetable stock. The combination of butter, olive oil, and aromatic herbs adds depth to every spoonful, making it a perfect hearty and wholesome meal for any season.
Ingredients
Scale
Vegetables
- 1 medium white onion, diced
- 3 medium celery ribs, sliced
- 4 medium carrots, chopped
- 6 ounces frozen cut green beans
- 4 ounces sliced mushrooms
- 6 ounces frozen broccoli florets
- 6 ounces frozen corn kernels
Cooking Fats and Seasonings
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Soup Base
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups vegetable broth
Instructions
- Heat fats and sauté aromatics: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a Dutch oven over medium heat. Add the diced onion, sliced celery, and chopped carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.
- Add vegetables and herbs: Stir in the minced garlic, frozen green beans, sliced mushrooms, frozen broccoli florets, and frozen corn kernels. Cook for 2–3 minutes to allow flavors to meld.
- Incorporate herbs and flour: Mix in the dried thyme, dried oregano, and all-purpose flour, stirring constantly for 1–2 minutes to cook the flour and create a roux base.
- Add liquids and bring to boil: Slowly pour in the whole milk and vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Season and simmer: Taste the soup and season with salt and black pepper as needed. Let it simmer for 6–7 minutes, stirring occasionally, until the soup thickens and becomes creamy.
Notes
- For a dairy-free version, substitute whole milk with coconut milk or almond milk and use a plant-based butter alternative.
- Use fresh vegetables instead of frozen if preferred, adjusting cooking time accordingly.
- For thicker soup, add an extra tablespoon of flour or reduce the amount of broth slightly.
- Feel free to garnish with fresh parsley or grated cheese for added flavor.
- If the soup becomes too thick, thin it out with additional vegetable broth or milk.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
